Tag Archives: muffins

espresso banana muffins

25 Monday Jun 2012

Posted by in cook, whole grains

≈ Leave a comment

Tags

, , , , , ,

I adapted this recipe from Heidi Swanson’s cookbook: Super Natural Cooking: Five Ways to Incorporate Whole and Natural Ingredients into our Cooking. These turned out moist and delicious. I love the coffee, chocolate, banana and toasted nut combination. These are great for breakfast or as a mid-day snack with, what else, coffee. Yum…

Espresso Banana Muffins

2 cups spelt flour

2 teaspoons baking powder

1/2 teaspoon sea salt

1-1/4 cup chopped walnuts, toasted

1 tablespoon fine espresso powder

6 tablespoons unsalted butter, at room temperature

3/4 cup natural cane sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon banana extract

1 cup buttermilk

1-1/2 cup mashed overripe bananas (about 3 large bananas)

1/2 cup chocolate chips (optional)

Preheat oven to 375 degrees (F). Grease and/or line muffin tins (for 18 muffins).

Combine the flour, baking powder, salt, 3/4 cup of the walnuts, espresso powder and chocolate chips (if using) in a bowl and whisk to combine.

In a separate large bowl or stand mixer, cream the butter until light and fluffy.  Beat in the sugar and then the eggs, one at a time. Stir in the vanilla and banana extracts, buttermilk and mashed bananas. Add the dry ingredients and stir just until mixed.

Spoon into the prepared tuns and top with the reaming 1/2 cup walnuts. Bake until golden brown, about 35 minutes. Cool in muffin tin for 5 minutes before turning out onto a wire rack to cool completely. Yield: 18 muffins. Enjoy!

Resource:

Swanson, H. (2007). Super Natural Cooking: Five Ways to Incorporate Whole and Natural Ingredients into our Cooking. New York: Celestial Arts.

adventures with whole grains: blue cornmeal muffins with chili

05 Tuesday Jun 2012

Posted by in cook, whole grains

≈ Leave a comment

Tags

, , , , , , , , ,

I realize that at first glance these muffins may not look very appetizing but they are actually quite delicious! Baking with blue cornmeal was a bit of a novelty for me as I had never eaten either blue or stone ground cornmeal before. I found mine at my local health food store. The blue color reminds me of eating blue potatoes and when I cooked some up as hot cereal for breakfast I was pleasantly surprised at how much they tasted like fresh corn (unlike the granulated cornmeal we are used to which has its own unique taste). These muffins are light and cake-like but also very ‘grainy’, a texture that I like in breads and muffins. If you like corn bread, I would highly recommend trying these!

Blue Cornmeal Muffins with Chili

1 cup spelt flour

1 cup blue cornmeal

2-1/4 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon dried oregano

2 large eggs

1-1/2 cup buttermilk, well-shaken

1/4 cup extra virgin olive oil

2 tablespoons honey

1/4 cup pumpkin seeds

Preheat your oven to 400 degrees (F). Grease 12 standard muffin cups.

In a large bowl, combine the spelt flour and cornmeal, baking powders, baking soda, chili powder, oregano and salt. In a smaller bowl, lightly beat the eggs. Blend in the buttermilk, oil and honey.

Stir the egg mixture into the dry ingredients, just until most of the flour is absorbed. Do not over-mix. Divide the batter among the muffin cups. Sprinkle a few pumpkin seeds over each muffin. (Note: I also sprinkled a bit of parmesan cheese this time around.)

Bake for 12-15 minutes, until the muffins are golden brown around the edges and a toothpick inserted in the center comes out clean. Set the muffin tin on a cooling rack. Let cool for a few minutes, then twist the muffins to release them or run a knife around the edges to pop them out. Serve warm. Enjoy!

Note: If not eating the same day, freeze in a zipper-topped freezer bag for up to 3 months. Thaw at room temperature or in a warm oven.

Resource:

Sass, L. (2006). Whole Grains Every Day Every Way. New York: Clarkson Potter/Publishers.

oatcakes

30 Wednesday May 2012

Posted by in cook, whole grains

≈ Leave a comment

Tags

, , , , , , ,

Another fantastic recipe from Heidi Swanson’s super natural every day cookbook. These are excellent as breakfast muffins as they are quite filling. I also love the taste of the coconut oil in these.

Oatcakes

3 cups rolled oats

2 cups spelt flour (or whole wheat pastry flour)

1/2 teaspoon aluminum-free baking powder

2 teaspoons fine-grain sea salt

1/4 cup flax seeds

3/4 cup chopped walnuts, lightly toasted

1/3 cup extra-virgin coconut oil

1/3 cup unsalted butter

3/4 cup maple syrup

1/2 cup natural cane sugar

2 large eggs, lightly beaten

Preheat oven to 325 degrees (F). Butter a standard 12-cup muffin pan.

Combine the oats, flour, baking powder, salt, flax seeds and walnuts in a large mixing bowl.

In a medium saucepan over low heat, combine the coconut oil, butter, maple syrup and sugar and slowly melt together. Stir until the butter melts and sugar has dissolved but don’t let the mixture get too hot. You don’t want it to cook the eggs on contact in the next step.

Pour the coconut oil mixture over the oat mixture. Stir with a fork, add the eggs and stir again until everything comes together into a wet dough. Spoon the dough into the muffin cups, nearly filling them.

Bake for 25 to 30 minutes, until the edges of each oatcake are deeply golden. Remove the pan from the oven and let cool for a couple of minutes. Then run a knife around the edges of the cakes and tip them onto a cooling rack. Serve warm or at room temperature. Yield: 1 dozen oatcakes.

Resource:

Swanson, H. (2011). super natural every day: Well-Loved Recipe From My Natural Foods Kitchen. New York: Ten Speed Press.

adventures with whole grains: cheesy barley and spelt muffins with thyme

08 Tuesday May 2012

Posted by in cook, whole grains

≈ 1 Comment

Tags

, , , , , , ,

I adapted this recipe from Lorna Sass’s ‘Whole Grains Every Day Every Way’ cookbook. This delicious recipe uses barley and spelt flour- both of which are easy to find at your local health food store or Farmers Market; unless you mill your own flours as I have been doing since getting the mighty WonderMill last month.

Cheesy Barley and Spelt Muffins with Thyme

1 cup spelt flour

1 cup barley flour

2-1/4 teaspoons baking powder

1/2 teaspoon baking soda

1 teasoon dried thyme

3/4 teaspoon salt

2 large eggs

1-1/2 cup buttermilk, well-shaken

1/4 cup extra virgin olive oil

2 tablespoons honey

1/2 cup grated parmesan cheese (half for the batter, half for the topping)

Preheat your oven to 400 degrees (F). Grease 12 standard muffin cups.

In a large bowl, combine the spelt and barley flours, baking powders, baking soda, thyme and salt. In a smaller bowl, lightly beat the eggs. Blend in the buttermilk, oil and honey.

Stir the egg mixture into the dry ingredients, just until most of the flour is absorbed. Do not over-mix. Divide the batter among the muffin cups. Top with a generous pinch of grated cheese over each muffin. Brush away any cheese that lands outside of the muffin cups.

Bake for 12-15 minutes, until the muffins are golden brown around the edges and a toothpick inserted in the center comes out clean. Set the muffin tin on a cooling rack. Let cool for a few minutes, then twist the muffins to release them or run a knife around the edges to pop them out. Serve warm. Enjoy!

Note: If not eating the same day, freeze in a zipper-topped freezer bag for up to 3 months. Thaw at room temperature or in a warm oven.

Resource:

Sass, L. (2006). Whole Grains Every Day Every Way.  New York: Clarkson Potters Publishers.

blueberry oat bran muffins

09 Monday Apr 2012

Posted by in cook

≈ Leave a comment

Tags

, ,

I sometimes eat oat bran as hot cereal in the morning and really like the taste of it. I recently found this muffin recipe at Chocolate & Zucchini and loved how they turned out. Add some of those wild berries you picked last summer (I added some frozen Saskatoon berries) and serve with your wild berry jams and jellies.

Blueberry Oat Bran Muffins

1 cup oat bran (preferably organic; wheat bran may be substituted)

1 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

1/2 cup unrefined cane sugar

1 cup blueberries (no need to thaw them if frozen)

1 cup plain yogurt (buttermilk can be substituted)

2 tablespoons vegetable oil (I use extra-virgin sunflower oil)

1 teaspoon pure vanilla extract

2 eggs, at room temperature

Makes about 12 muffins.

Preheat the oven to 360°F and line a 12-muffin pan with paper liners.

In a large mixing bowl, whisk together the bran, flour, baking powder, baking soda, salt, and sugar, until no lump remains. Add the blueberries and toss gently to combine.

In another bowl, whisk together the yogurt, oil, vanilla, and eggs. Pour this mixture into the dry ingredients, and fold it in gently with a spatula until no trace of flour remains. The mixture will be lumpy, but resist over-mixing.

Pour the batter into the prepared muffin tray, filling each muffin mold by about three quarters (to minimize the mess, use a spring action ice cream scoop. Bake for 12 to 16 minutes, until set and golden. Serve slightly warm or at room temperature.

wild berry bran muffins

26 Sunday Feb 2012

Posted by in cook

≈ Leave a comment

Tags

, , , , , ,

Another great recipe to use up some of those berries you picked and froze last summer. I used raspberries and Saskatoon berries today, but you can also substitute these with a half cup of raisons. This recipe comes straight off of the Rogers Bran package. I’ve used it for years as it is moist and delicious.

Wild Berry Bran Muffins 

1-½ cup wheat bran

1 cup buttermilk

1/3 cup vegetable oil

1 egg

2/3 cup brown sugar

½ teaspoon vanilla

1 cup unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ cup wild berries (fresh or frozen), or raisons, dried currants, or craisons

Preheat oven to 375 degrees (F). Mix together the bran and buttermilk and let sit for 5 minutes. Combine vegetable oil, egg, sugar and vanilla and then add to the buttermilk mixture.

Sift together the flour, baking powder, baking soda and salt. Add to the first mixture and stir until just blended. Add berries and spoon into prepared muffin tins. Bake for 15-20 minutes. Yield: 12 muffins. Enjoy!

wild berry muffins

27 Friday Jan 2012

Posted by in cook, wild berries

≈ Leave a comment

Tags

, , , , , , ,

It’s time to dip into those frozen berries that you picked last summer! For this recipe, use blueberries, strawberries, raspberries or Saskatoon berries; or a combination of any of these.

Wild Berry Muffins

2 cups organic all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs, beaten

1 cup brown sugar

1 cup plain yogurt

1/2 cup butter, melted

1 teaspoon vanilla

1 cup berries

icing sugar and/or cinnamon for dusting (optional)

Preheat oven to 375 degrees (F).

Sift flour, baking powder, baking soda and salt into a large bowl. In a separate mixing bowl, place eggs, sugar, yogurt, butter and vanilla and beat until blended. Add the egg mixture to the flour mixture along with the berries. Use a rubber spatula to fold together gently until just combined. Do not over-mix.  Place in muffin tray and sprinkle with a dusting of sugar and cinnamon (if desired).

Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for about 5 minutes before removing muffins from pan. Turn onto a wire rack. Serve while still warm or later at room temperature.

Resource:

Elliot, R., & Treuille, E. (2001). Organic Cookbook: Naturally Good Food. New York:

Dorling Kindersley.

carrot health muffins

23 Wednesday Nov 2011

Posted by in cook

≈ Leave a comment

Tags

, , , ,

A great recipe for your carrots from the garden. Carrot health muffins are a favorite of mine. The dates, carrots and apple keep the muffins moist and flavorful while the spices make them taste like carrot cake. I made these just before leaving as they are great for breakfast and healthy snacks on the go.

carrot health muffins

 1 cup all-purpose flour

1 cup whole wheat flour

1 cup chopped dates

¾ cup brown sugar

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

2 teaspoons baking soda

½ teaspoon salt

½ cup chopped nuts

2 eggs

1 egg white

2/3 cup low-fat plain yogurt

2 teaspoons vanilla extract

3 cups grated carrots

1 cup grated apple

Preheat oven to 350 degrees (F).

Combine flours, dates, sugar, cinnamon, nutmeg, baking soda, salt and nuts.

In another bowl, whisk together eggs, egg white, yogurt and vanilla. Stir in grated carrots and apples. Pour over dry ingredients and stir until just mixed.

Spoon into greased or paper-lined muffin cups. Bake  for 40 minutes, until tops are firm. Yield: 18 muffins.

Another great recipe from the High Plains: The Joy of Alberta Cuisine by Cinda Chavich

 

tasty zucchini muffins (wheat-free, gluten-free option included)

12 Friday Aug 2011

Posted by in cook, gluten-free, muffins, wheat-free

≈ 3 Comments

Tags

, , , , ,

At this time of the year, anyone who has one or more zucchini plants in their garden is scratching their heads and asking themselves, “What am I going to do with all of this zucchini?”

Here is a great recipe that is healthy, moist and flavorful. You can make a few batches of these and freeze some. Or, put some in nice little gift bags and hand them around to the neighbors as treats (this is what Lucy and I did yesterday).

Zucchini Muffins

3 cups zucchini, grated

1-2/3 cup sugar (or natural sweetener of your choice)

2/3 cup vegetable oil

2 teaspoons vanilla

4 eggs

1 cup whole wheat flour (or spelt flour)

2 cups all-purpose flour (or spelt flour)

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon baking powder

1 tablespoon ground flax seed

1/2 course chopped nuts (I often use ground almonds left over from making almond milk)

1/2 cup raisons, currants, dried cranberries or chopped dates, if desired

Heat oven to 350 degrees (F). Grease 1 loaf pan or a dozen muffin cups.

Mix together zucchini, sugar, oil, vanilla, and eggs. Add the remaining ingredients and mix until all of the ingredients are fully incorporated. Pour into pan or spoon into muffin cups. Bake 30 minutes or until golden brown and a toothpick inserted into the center comes out clean. Remove from oven and allow to cool for ten minutes. Removed loaf or muffins from pan and place on a cooling rack for 20 minutes. Cool completely before slicing.

Note: I substitute spelt flour for the whole wheat and all purpose flour for wheat-free, gluten-free muffins. Delicious!

Enjoy your zucchini harvest! And if you do not grow your own, beg some off of a neighbor. I am sure that right about now they are scratching their heads and asking themselves, “What am I going to do with all of this zucchini…???”