Wonderful World of Muffins
May 11, 2012 § 2 Comments
Who doesn’t love a muffin? Fresh out of the oven, with a big pat of fresh butter and a steaming cup of coffee, muffins are at the top of the comfort food list for me. I love muffins and think nothing of making a batch even before I have my morning coffee. They’re easy to whip up if you have all the ingredients, which are pretty basic, then when they’re in the oven baking, put on that pot of coffee or tea. The best part of the day!
You can get creative when making muffins. I have one basic recipe that I use for any kind, blueberry, banana, rhubarb, apple cinnamon. You can mix and match so to speak, as well. Make blueberry banana, rhubarb apple, raspberry peach, add some nuts, raisins, spices like cinnamon or nutmeg. It’s quite endless the combinations you can come up with. Wouldn’t you love to have one right now?
I’ve substituted maple syrup for the sugar that most recipes call for and you can do the same, just use half the amount of maple syrup instead of the sugar. I don’t use honey for muffins, it’s got a distinct flavor that can overwhelm the others. But feel free to try it, again, use half.
Maple syrup and honey are nature’s creation, full of vitamins, antioxidants, and minerals. And they’re much sweeter than sugar so you don’t use as much. I also try and fit coconut oil into my diet so when a recipe calls for melted butter or vegetable oil (bad stuff!) I use it.
I find muffins, and most baked goods so ridiculously sweet! All you can taste is the sugar, and we all know to stay away from too much of it. When I see a recipe that I’d like to try, the first thing I do is cut the sugar in half, and that’s still sweet!
So here’s what you need to make yourself a delicious treat, for breakfast, afternoon or midnight snack.
My Basic Recipe:
2 cups flour (I use white spelt)
1 TBL baking powder
1/2 tsp good salt
1/4 cup maple syrup (if you must use sugar use 1/2 cup)
2 large eggs
3 TBL melted butter and 3 TBL melted coconut oil (or use 6 TBL melted butter)
1/2 cup milk or cream
fruit such as blueberries, bananas, strawberries, raspberries, apples, between 1 to 2 cups
Oven set to 400 degrees.
Grease muffin tin or use paper liners.
Mix together the dry ingredients (this includes spices). Separately mix the wet ingredients, eggs included.
Mix these two together briefly, don’t overbeat or they’ll be tough. Now’s the time to add in your fruit and nuts if using. Gently fold them in and fill the muffin cups about half full.
I bake them at 400 degrees anywhere between 18 to 25 minutes. Check them after 18 with a toothpick, it should come out clean.
Some other great things to add:
lemon zest, so good with blueberries, orange zest
walnuts, pecans, slivered almonds
raisins, dried cherries, chopped dates
shredded coconut, fresh or chopped crystallized ginger
Carrot and zucchini, mixed with nuts are delicious, think carrot cake and zucchini bread.
You generally need about 1 to 2 cups of fruit/vegetable to 2 cups flour. Spices like cinnamon, use 1/2 tsp per 2 cups flour as well. Nuts, only about 1/2 to 1/3 cup. Fresh ginger is potent, so I’d use about 1/4 tsp freshly grated and 2 to 3 TBL chopped crystallized, unless you like it very gingery. Lemon and orange zest use 1 tsp or so. These are suggestions really, you could certainly add more of any of these.
Now time to put on the coffee!