Sunday, March 6, 2011
Delicious Breakfast-Worthy Muffins
Many "muffins" these days are really just cupcakes without the icing. Chock-full of butter and sugar, they're fine as an occasional treat or for dessert, but they simply aren't breakfast worthy in my (Ashlie) book! Alfred of course adores these so called "muffins." After some tinkering I've come up with a muffins that we can both agree on - Alfred loves the taste (in fact he has requested that I only make these muffins from now on) and I'm happy with the healthy ingredients. As you will see below, the "recipe" is really a template, there are many ways you can change things up to suit your preferences. The recipe makes a small batch, 6 standard muffins. Since muffins really taste best fresh, and Alfred is the only one who eats them in our household, that makes the most since for us, but feel free to double or triple it as you see fit.
3/4 C. Whole Grain Flour (Spelt, Whole Wheat, Buckwheat, Oat)
1/4 t. Baking Soda
1/2 t. Baking Powder
1 t. Spices (e.g., cinnamon, ginger, nutmeg, cloves), optional
1/4 C. Liquid Sweetener (Agave, Honey, Maple Syrup, Molasses)
1 Egg, beaten (or 1 T. Ground Flax Seed mixed with 3 T. Water)
1/4 Plain Yogurt (Dairy or Non-dairy)
1 t. Extract (Vanilla, Almond, Lemon), optional
1/4 Unsweetened Fruit Puree (Applesauce, Mashed Banana, Pumpkin)
1 C. Shredded Fruit/Vegetables (Carrot, Zucchini, Sweet Potato, Apple, Pear)
1/4 C. Dried Fruit (Raisins, Dates, Figs, Currants, Cranberries, Cherries)
Two Optional Topping Ideas:
Option 1: Sticky Nut Topping
1/4 C. Chopped Nuts (Pecans, Walnuts, Almonds, Hazelnuts)
1 T. Molasses
1/4 t. Cinnamon
Combine all ingredients until nuts are evenly coated with molasses.
Option 2: Streusal
2 T. Oats
1 T. Finely Shredded Coconut (or more Oats)
1 T. Coconut Oil at room temperature
2 T. Sugar (preferably raw sugar, sucanat or coconut sugar)
1/2 t. Cinnamon
Combine all ingredients with a fork until crumbly.
To Make the Muffins:
1) Preheat oven to 350 degrees. Line a muffin pan with paper liners.
2) In a mixing bowl, use a whisk to combine the dry ingredients.
3) In a separate bowl, combine the wet ingredients.
4) Add the dry ingredients to the wet ingredients, and stir until just combines.
5) Divide batter evenly among 6 muffin cups.
6) If using one of the optional toppings (Alfred likes both toppings, but he prefers the streusal), sprinkle it evenly on top of each muffin.
7) Bake for approximately 25 minutes, until a toothpick inserted in the center comes out clean!
8) Go ahead and eat one (or two), there's no reason to feel guilty!
The muffin at the top contains spelt flour, grated carrots and raisins, and it is topped with the streusal topping. Here's a different batch with whole wheat flour, grated apples and dates and the sticky nut topping:
As usual, I've also included this post as part of several weekly recipe sharing events: Midnight Maniac Meatless Mondays , Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Induglent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Whatcha Makin' Wednesdays, Full Plate Thursday, Friday Foodie, Friday Favorites, Sweets for a Saturday, Messy Missy's Marvelous Mess Party, and Sweet Tooth Friday. Check out all the great recipes other bloggers have contributed!