Monday, August 6, 2012

Muffin Mania

It's still hot here. We are still in "summer mode". Yet I still NEED to bake. :) I've spent a great deal of time channeling my inner-baking goddess into muffins. I love muffins for the following reasons: 
  1. Delicious.
  2. Nutritious.
  3. Unlimited possibilities.
  4. Quick to throw together.
  5. Great for breakfast.
  6. Great for lunch.
  7. Great for snacks.
  8. Easy to grab-n-go.
  9. Freeze well (not that they typically make it to our freezer).
  10. Delicious.
I've been making at least 2 batches per week of at least a dozen muffins. And regarding #9 above: we usually consume a dozen muffins in a day. I don't think twice about feeding them to the girls for breakfast and again for lunch - sugar-free, whole grain, and contain fruits and/or vegetables. Works for me! When the day comes that I start packing lunches for the girls, you better believe they'll be enjoying muffins instead of sandwiches at times! Here's what we've been devouring lately:

Banana Bread Muffins
courtesy of COOKIE+kate
  • 1/3 C melted organic coconut oil
  • 1/4 C local honey
  • 1/4 C real maple syrup
  • 2 local eggs
  • 1 C mashed organic bananas
  • 1 tsp organic vanilla
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 1 C organic whole wheat flour
  • 1/2 C ground organic oats
  • 1/4 C oat bran
  • 1 tsp baking soda
  • 1/4 C hot water
    • Combine coconut oil and honey; add eggs, bananas, vanilla, sea salt, cinnamon
    • Stir in flours (total flour is 1 3/4 C - I've made this by combining different amounts of whole wheat flour, ground oats, oat bran, flaxseed, and brown rice flour)
    • Combine baking soda with hot water; add to batter
    • Bake at 325 for 20-25 minutes in greased muffin tin
Whole Wheat Carrot and Apple Muffins
  • 3 C organic whole wheat flour (again, I typically use an assortment of flour and grains to total the amount needed)
  • 1 T cinnamon
  • 1 1/2 tsp aluminum-free baking soda
  • 1/4 tsp baking powder
  • 1/2 sea salt
  • 3 local eggs
  • 3/4 C organic coconut oil
  • 1/2 C honey
  • 1 tsp vanilla
  • 2 C grated organic carrots
  • 1 C grated organic apples
    • Combine dry ingredients
    • Add wet ingredients
    • Fold in carrots and apples
    • Bake at 325 for 15-20 minutes in greased muffin tin

Basic Muffin Recipe (without eggs)
courtesy of The Yummy Life
  • 2 C organic flour (combination of ground oats, whole wheat flour, flaxseed)
  • 2 tsp aluminum-free baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1 C buttermilk (I didn't have buttermilk so I squeezed 1 T fresh lemon juice into measuring cup, filled it to 1 C with milk, and let sit for 10 minutes)
  • 1/2 C water
  • 2 tsp vanilla
  • 1/3 C local honey
    • Combine dry ingredients
    • Combine wet ingredients
    • Add all together
    • I made a batch of blueberry-pecan as well as a batch of peach-pecan. For both, fill greased muffin tin 1/3 with batter, sprinkle with fruit/nuts, fill another 1/3 with batter, top with fruit/nuts
    • Bake at 350 for 20-25 minutes 

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