Pumpkin Muffins

I think I finally got them right this time. This recipe is from Ellie Krieger who specializes in healthy, but yummy, baking. She uses a lot of spices and more pumpkin (though I ran out and had to use applesauce to make up the difference). Her recipe calls more a mix of whole wheat and white flours but I used all spelt and the texture is fantastic - I can't even tell the difference.

Pumpkin Muffins
Makes 1 dozen
Recipe from Ellie Krieger

1 cup all-purpose flour
1 cup whole-grain flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
1/4 cup raw, unsalted pumpkin seeds

Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.

In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.

Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Peach Spelt Muffins

I am starting to love baking with healthy ingredients. At first it was very hard to find recipes that used spelt as the flour and honey as the sweetener but as I started searching the internet, I realized there are a lot of bakers out there trying to reformat the processed ingredient recipes.

This is one of those finds. The original recipe calls for brown sugar but I bought some delicious buckwheat honey (which I highly recommend) and wanted to use it as the sweetener. So I dropped the brown sugar and adjusted the flour accordingly. I also sprinkled the tops of the muffins with Sucanat - unrefined cane sugar - which I just discovered last year thanks to my mom. It has a molasses taste and the crunch of sprinkles. This worked as the perfect topping for the muffins.

The recipe below has the adjustments for honey or brown sugar - and I also think whole wheat flour would work in this recipe equally as well. I also used almond milk instead of soy milk but either will work.

These were extremely flavorful and moist which sometimes is hard to find in a healthy muffin. Definitely give these a try.
Ciao!

Peach Spelt Muffins
Makes 16
Ingredients:
2 Cups spelt or whole wheat flour (add 1/3c. extra flour if using honey)
1/2 Cup Brown Sugar or honey
2 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
1 Cup Soymilk
1 Tbs Lemon Juice
1/3 Cup canola oil
1 tsp Vanilla Extract
2/3 Cup Peaches, chopped (fresh or canned)
Extra Brown Sugar or Sucanat for sprinkling on top

Directions:
Whisk dry ingredients together in a large bowl.
Whisk wet ingredients in a seperate small bowl. Fold gently into dry ingredients.
Fold in peaches.
Fill paper muffin cups 2/3's full and sprinkle with brown sugar or Sucanat.
Bake 20 minutes at 350 degrees or until toothpick inserted comes out clean.

Its A Muffin... No, It's a Chocolate Bar

One of my favorite blogs is by Peabody. The photos are gorgeous and the recipes are fantastic, This recipe, which reminds me of my favorite candy bar is from Culinary Concoctions by Peabody. I am not sure how many people have had an Almond Joy in Canada. They are rather hard to find. I have bought mine in the States and loved every one. It is a coconut macaroon base, topped with two almonds and bathed in chocolate. Moist and chewy and so delicious.

Peabody made the bread version, and then I made it into muffins because they are easier to dish out in Josh's office. Plus it makes each one a mini bundt cake which looks fantastic and keeps the moisture in. I really wish I had a picture but we hurried them off to the office before I could take one. Just look at Peabody's picture and you will get the idea.

I did not use the glaze or the chocolate drizzle because I didn't have a ton of time. I am not sure the muffins even need them as they are so moist on their own and packed with flavor. Josh's office loved them and I will definitely make them again.

Ciao!

Almond Joy Muffins
Makes 24

4 eggs
2 cups sugar
¾ cup canola oil
¼ cup melted unsalted butter
1 tsp vanilla
1 tsp coconut extract
3 cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup buttermilk
1 cup sweetened coconut
½ cup almonds, chopped or slivered
1 cup chocolate chips

Combine the first 6 ingredients into the bowl of an electric mixer. Using the paddle attachment, beat ingredients on medium speed for 2 minutes.
In a separate bowl, sift and combine flour, baking soda, baking powder and salt.
Starting with the flour mixture alternate flour, buttermilk, flour, buttermilk and flour…in that order. Mix until just combined.
Fold in coconut, chocolate chips and almonds.
Pour into muffin tins that have been greased and floured. Bake at 350F for 15 to 20 minutes or until a toothpick inserted comes out clean.
Remove from oven and place on rack to dry. While muffins are still warm, brush on Coconut Glaze. When muffins are completely cool, drizzle chocolate ganache over the tops.

Coconut Glaze

1 cup sugar
½ cup water
1 TBSP unsalted butter
1 tsp coconut extract

Place ingredients into a small saucepan. Bring to a boil. Allow to boil for about a minute. Turn heat off but leave saucepan on burner. Glaze muffins as instructed above.

Chocolate Ganache
8 ounces semisweet chocolate, chopped
¾ cup heavy cream

Place chocolate into a bowl.
Place cream in a saucepan and bring to a boil.
Once cream has boiled pour over chocolate. Let sit for 3 minutes.
Stir with whisk until smooth and glossy.

Some Spring In The Dead of Winter or Rhubarb Crumb Muffins

One of my favorite stores is Planet Organic which has one of the largest frozen organic produce sections in my city. I always feel better buying frozen organic produce because I know that it is straight from the ground and into the bag - brown paper freezer bags even! Planet Organic keeps the frozen fruit very reasonably priced and I appreciate that because the chances of finding rhubarb in the dead of the arctic north winter is a big challenge and I assume that anyone who was smart enough to save some and freeze it will want to capitalize on their brilliance. Not so at this store. They even put it on sale in January and I stocked up. I figure by the time the strawberries come into their peak - and they are just starting to now - I will have rhubarb for Amanda's favorite Rhubarb Strawberry Crumb Pie.

In the meantime, I wanted to use up some of the copious amounts of rhubarb I bought at said sale, and muffins are the perfect way to do it. No one can resist a golden crumb topped muffin and that sour surprise of the rhubarb is a big hit in my family.

I found this recipe on Epicurious. They are by no means healthy, although I did split the white flour in half with whole wheat to continue my trend this year. I don't think the muffins were too dense or dry because of the rhubarb which moistened the middles. The one thing I will say is that the amount of crumb topping was way too much! In the recipe below I have printed the more accurate amounts that you will need.

We loved these muffins and I will continue to make them - hopefully with fresh rhubarb in the spring.

Ciao!

Rhubarb Crumb Muffins
Gourmet, April 2003

Ingredients for topping:
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons unsalted butter, softened
1/2 lb fresh rhubarb stalks, cut into 1/4-inch dice
3 tablespoons confectioners sugar

Ingredients for cake batter:
1 1/4 cups all-purpose flour (or 1/2c. whole wheat & 3/4c. white flour)
1 teaspoon baking powder
1 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1/2 cup whole milk

Directions:
Preheat oven to 375°F. Generously butter muffin cups and top of pan.
Make streusel for topping by whisking together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until mixture forms small clumps.
For the batter, whisk together flour, baking powder, and salt in a bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium speed until blended, about 2 minutes.
Add eggs and vanilla and beat until fluffy, about 1 minute.
Reduce speed to low and add flour mixture and milk alternately in 2 batches, beginning and ending with flour mixture and mixing until just combined.
Divide batter among muffin cups (each cup will be about half full).
Toss rhubarb with confectioners sugar and sprinkle batter with rhubarb, then crumble streusel evenly on top.
Bake in middle of oven until tops are golden and a tester inserted in center of a cake comes out clean, 22 to 25 minutes.

A Twist on the Pumpkin Muffin

Everyone is making pumpkin muffins. Even my sister, who almost never bakes, joined in and made a batch the other night. Justin proclaimed them "really good" which is a triumph for her. I am very impressed. So yes, everyone is making pumpkin muffins.

I have a multitude of recipes that could have done the job last night. Some are tried and true and some I am nervous about, so I haven't made them yet. But this recipe was different from all the others. It contained no fat and only 2T. of sweetener. I was skeptical to say the least.

The recipe read like a big mistake. No fat, very little leavening and whole wheat flour to boot? These would be bricks. Bland, tough bricks. Maybe it is my previous experiences with whole wheat flour in muffins that I have such a preconceived notion of what they will be. While I love the nutty flavor of whole wheat, I despise the leaden quality it brings. Usually I just use half whole wheat in my recipes - the ones with oil in them! This recipe was too sketchy and I almost backed out of the whole project.

Good thing I followed through. These muffins are fantastic. Moist and all the texture of a regular muffin. Plus, for any Weight Watchers point counters, they are only 1.5 points a piece! Wow, pretty good for a muffin.

A few notes -
I changed the spice amounts so that there was more depth of flavor. The original recipe would have been a bit bland and I think the amounts posted in the recipe below could still be kicked up a notch.
The recipe calls for molasses but mine has expired (does molasses even expire? who knew?) so I doubled up the honey amount.
I did add chocolate chips but only because I was worried these would be an utter failure and I thought the chips might save them.
Next time I will sprinkle them with brown sugar and cinnamon before baking because the tops are not pretty in any way and I think the added crunch will be nice.
Also, the muffins harldy rose at all so feel free to fill the pans pretty full.

Be adventurous and try these out. I think you will be pleasantly surprised.
Ciao!

Whole Wheat Spice Pumpkin Muffins

2 c. Whole Wheat Flour
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
2 tsp cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground ginger
1 tbsp honey
1 tbsp molasses
1 egg
1 egg white
½ cup water
1 can (15 oz) canned pumpkin
Non-stick cooking spray

Preheat the oven to 375 degrees.
Double sift all the dry ingredients, flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger. Set aside.
Whisk the egg, egg white, honey, molasses, and water in a large bowl. Mix in the pumpkin.
Add the sifted dry ingredients to the wet and stir until just mixed (you don’t see anymore dry ingredients). Don’t over mix!
Spread the muffin batter evenly into 2 6-muffin pans sprayed with non-stick cooking spray.
Bake for approximately 18 minutes.

Dozens of Cinnamon Blueberry Muffins

Blueberries do eventually go a little squidgy - yes, that is a word - and, while I can drown out the ripened texture with yogurt for breakfast, you must admit when a fruit is going bad and bake something with it. Unfortunately, I only had 1 cup of fresh blueberries so I had to add some wild frozen ones but that only made the batter slightly blue and had no bad effects.

These muffins are more like a spice cake, think coffeecake maybe. But they were absolutely delicious. I doubled the recipe to ensure there were enough for Josh's entire office and by noon 2 dozen had been consumed. I count that as a success.

My alterations were slight. I had less than a cup of buttermilk so I substituted heavy cream for the rest. Calories, calories. I think milk in general will work because the real point of the buttermilk is to add liquid to the dense batter. If I had milk in my house I would have tried it for sure. I also used a cup of whole wheat flour, you know to offset the cream effects. I don't think using all whole wheat flour will work because it is so dense and you might end up with bricks but the half and half method worked really well and added a nutty undertone.

All in all a successful night in the kitchen. I am very pleased. By the way, Josh took the pic in his office, note the floppy discs in the background.
Ciao!

Blueberry Cinnamon Muffins
Yields 18 muffins
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 tsp. pure vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1 cup buttermilk
1 cup fresh wild blueberries or frozen wild berries

Preheat oven to 350 F. Grease or line muffin tins with paper liners.
In large bowl or electric mixing bowl, cream butter, sugar until light and fluffy, about three minutes.
Add eggs, one at a time, beating well after each addition.
Scrape down sides of bowl, then beat in vanilla.
In separate bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg.
Add flour mixture to batter in three additions, alternating with buttermilk in two additions, beginning and ending with the dry ingredients.
Gently fold in blueberries.
Spoon batter into muffin cups about two-thirds full. Bake in centre of the oven for 20 to 25 minutes or until tops are golden and spring back when lightly touched and a wooden skewer inserted into the centre comes out clean.

Do Not Open The Oven Door

Josh has been making shakes for breakfast at work. Maybe not a well rounded meal, but liquid breakfast is better than none at all. Trouble is we have issues with deciding how many bananas one person can consume in three shakes a week. Obviously eight is too many. Suffice it to say, I have so many bananas in my freezer that I am consumed with finding new recipes to use them in.
This muffin recipe was highly rated on Allrecipes and I can never turn away from a popular recipe. I didn't eat one but the guys devoured them and that is usually a good sign. I also used mini chocolate chips which I think are better in muffins, they don't overwhelm the same as the big ones.
As for this posts title, and you will notice in the picture, I opened the oven door one too many times and they sunk in the middle. It makes them look terrible but didn't hurt the flavor. I think my oven needs to be tested, the temperature is constantly off by five or ten minutes of bake time, hence the opening of the oven door.
Ciao!

Banana Chocolate Chip Muffins
Makes 12 muffins
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
1/3 cup packed brown sugar

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.
In a large bowl, mix together flour, baking soda, baking powder and salt.
In another bowl, beat together bananas, sugar, egg and melted butter.
Stir the banana mixture into the flour mixture just until moistened.
Spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.