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 Muffinsadapted from a recipe by ?nutritionist Rebecca SutherlandMakes 12 regular-sized muffins
1 cup whole wheat flour3/4 cup white flour1/4 cup quinoa flour1 tablespoon baking powder1/2 teaspoon salt2 teaspoons cinnamon1 teaspoon ground ginger1/2 teaspoon grated nutmeg3/4 cup dried goji berries or raisins1 large egg2 egg whites1 cup buttermilk (you can also use regular milk, curdled by adding 1 tablespoon of cider vinegar)1 cup honey1 cup grated apple1 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 (eleven years ago) link
― Tracer Hand, Wednesday, 7 April 2010 10:36 (eleven 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 (eleven years ago) link
dude i'm waay late on the uptake here but yo tracer hand could you share with usTHE RECIPE???
― a fool committed to a VISION of SOMETHING NO ONE ELSE UNDERSTANDS (jdchurchill), Wednesday, 28 April 2010 23:07 (eleven years ago) link
paging doctor tracer hand
― a fool committed to a VISION of SOMETHING NO ONE ELSE UNDERSTANDS (jdchurchill), Tuesday, 4 May 2010 17:52 (eleven years ago) link
where do we draw the line between muffins and cupcakes?
― a fool committed to a VISION of SOMETHING NO ONE ELSE UNDERSTANDS (jdchurchill), Friday, 7 May 2010 19:17 (eleven years ago) link