So, I’ve discovered that muffin recipes are surprisingly adaptable. I’ve experimented with 4 recipes so far, and done some truly crazy things to them and so far had 3 smashing successes*.
*”Smashing success” here means “pretty darn healthy and something I could see myself making again and having on hand for fast breakfasts/snacks”.
I made some Berry Bran muffins tonight:
UPDATED with better photo. And, I made these again with equal success.
They are pretty light for a whole grain muffin and I thought they were the perfect sweetness, though Scott always prefers them a bit sweeter than I do.
I started with this recipe and substituted for the egg and milk, eliminated the white flour, and basically changed the whole thing. Hehe.
Here’s how I made ’em:
* 1 1/2 cups wheat bran
* 1 cup unsweetened soy milk
* 1/2 cup unsweetened applesauce
* 1 TBS flaxmeal + 3 TBS water (combine and let stand for several minutes as an egg substitute)
* 1 extra heaping TBS flaxmeal for good measure
* 1/4 c. honey
* 1 teaspoon vanilla extract
* 1 cup whole wheat flour
* 1 1/4 teaspoon baking soda
* 1 1/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1 heaping cup frozen berry blend (blueberries, raspberries, marionberries). I broke up the larger berries a bit.
1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups. Mix together wheat bran and soy milk, and let stand for 10 minutes. Add applesauce, flaxmeal, honey, and vanilla. In another bowl, combine whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in berries. Scoop into muffin cups.
2. Bake in preheated oven for 20 minutes, or until tops spring back when lightly tapped.
No photos of these other two recipes, but they were delicious! I also threw in a bonus pumpkin butter recipe. I’ve discovered that the key to ending up with muffins you’re happy with is BE BOLD. Go ahead and toss in extra flax, substitute different fruit, or whatever. Most muffins recipes can handle it. 🙂
Cover ½ c. raisins in hot water and set aside.
Combine in a bowl:
1 ½ c. whole wheat flour
½ c. loosely packed brown sugar
½ tsp. baking soda
½ tsp. salt
¾ tsp. baking powder
1 tsp cinnamon
scant tsp ground ginger
couple of shakes of ground cloves
couple of shakes of ground nutmeg
2 TBS ground flax meal
Add all at once:
1 c. canned pumpkin
1 very ripe banana
½ c. applesauce
2 TBS honey
Stir only until moistened. Drain raisins and add in.
Spoon into greased or papered muffin cups, makes 12 nearly-full muffins.
Bake at 350 for 15-20 minutes.
Dunk in homemade pumpkin butter.
Combine in saucepan over low heat:
15 oz can of pumpkin
½ c. apple cider (or orange juice, or a combination)
up to ½ c brown sugar (to taste, I use less than half that much)
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp cloves
Stir for 15 minutes as it bubbles, until it is thick and dark. Use on fresh bread, waffles, crepes, muffins, anything! 🙂
Berry Banana Whole Wheat Muffins
1 Jumbo egg + 1 TBS flax meal (you can use 2 regular eggs instead, or use equivalent amount of egg whites)
½ c. unsweetened applesauce
¼ c. vegetable oil
½ c. packed brown sugar
1 tsp. vanilla extract
3 bananas, mashed (could puree)
Whisk together. Combine in a separate bowl:
2 c. whole wheat flour
1 tsp. baking soda
1 TBS cinnamon
Stir into dry, then add:
1 heaping cup frozen 3 berry blend (or any frozen berries. These were black, marion, and raspberries)
Grease regular muffin tins and fill all the way up. Sprinkle with brown sugar (optional). Bake at 375 F for 15-20 minutes.