mUffiNs

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about 2 c mashed brown bananas
1# sour cream
5 eggs
zest of one lemon
200g brown sugar
400g regular ass white sugar
500g veg oil
700g gold medal flour
100g whole wheat flour
18g baking powder
18g baking soda
13g kosher salt

Anton Levain (jdchurchill), Saturday, 13 March 2010 15:34 (nine years ago) link

two weeks pass...

last week i made a variation on these:
http://www.momentumplanet.com/food/muffin-makeover

i made a few alterations-
*used cornmeal instead of quinoa flour
*used a pear instead of an apple, but would suggest sticking with the apple for this cuz i couldn't taste the pear at all
*used the guts of a vanilla bean instead of extract

Sunrise Muffins
adapted from a recipe by ?nutritionist Rebecca Sutherland
Makes 12 regular-sized muffins

1 cup whole wheat flour
3/4 cup white flour
1/4 cup quinoa flour
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon grated nutmeg
3/4 cup dried goji berries or raisins
1 large egg
2 egg whites
1 cup buttermilk (you can also use regular milk, curdled by adding 1 tablespoon of cider vinegar)
1 cup honey
1 cup grated apple
1 teaspoon vanilla extract

Preheat your oven to 400 degrees Fahrenheit. Place the baking rack in the middle of the oven.

In a medium bowl, combine the whole wheat flour, white flour, quinoa flour, baking powder, salt, spices and dried fruit.
In a large bowl, lightly beat the egg and egg whites. Add the milk, honey, grated apple and vanilla. Mix. Gently fold the dry ingredients into the wet ingredients.

Line your muffin tin with paper muffin cups. Plop the batter into your muffin tins, just below the edge of the paper cup. Bake until light golden, about 15 minutes. To test doneness, insert a wooden toothpick into the middle of a muffin. If it comes out dry, it is ready!

Cool the muffins on a cooling rack and enjoy. If you like, seal them in a bag and throw them in the freezer for later. You can take them out, one at a time, as needed for packed lunches.

For the convenience of store-bought muffins…

Try making a master-mix. A master-mix is a prepared blend of dry ingredients, kept in an airtight container. Think store-bought muffin mix, only homemade. Here’s how:

Multiply the dried ingredients by five (5 cups whole wheat flour, 3 3/4 cups white flour, 1 1/4 cup quinoa flour, 5 tablespoons baking powder, 2 1/2 teaspoons salt, 10 teaspoons cinnamon, 5 teaspoons ground ginger, 2 1/2 teaspoons grated nutmeg and 3 3/4 cups dried fruit). You are now looking at a master-mix.

Anytime you want to whip up a quick batch of muffins, all you need to do is combine 2 3/4 cups, plus 2 tablespoons of master-mix with your wet ingredients.

For a locally sourced twist…

If you live on the West Coast, consider using locally grown apples; Granny Smiths or Macintosh work wonderfully.

If you live in the Central Plains, try using sunflower seeds instead of berries. You can also use cornmeal instead of quinoa flour.

If you live in the Eastern regions of Canada or the States, maple syrup makes a fine substitute for honey. If there are cranberries in your region, try them instead of raisins or goji berries.

If you live in the Southern states, add a little local orange or lemon zest to the wet ingredients.

somecosmologicalprocesstoohugetoperceiveallatonce (jdchurchill), Saturday, 27 March 2010 21:48 (nine years ago) link

sweet!

Tracer Hand, Wednesday, 7 April 2010 10:36 (nine years ago) link

i just made some almond muffins last week that were fucking BOMBBBBBB - they had fig paste inside

Tracer Hand, Wednesday, 7 April 2010 10:37 (nine years ago) link

three weeks pass...

dude i'm waay late on the uptake here but yo tracer hand could you share with us
THE RECIPE???

paging doctor tracer hand


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