Tag Archives: muffins

Winter Sunshine Muffin

10 Jan
by Francine

Last week, I adapted this recipe (which has become my go-to, easy to adapt, wholesome muffin recipe).

A photo of the muffin

  • In place of bananas and green tomatoes, I used the orange flesh of two sweet dumpling squashes I had roasted and scooped from their shells.
  • I added 1 tsp. ground cinnamon, 1 tsp. ground cloves and 1/2 tsp ground nutmeg.
  • I also added some freshly grated ginger.
  • Finally I added a handful of dried cranberries.

The result…a spicy, moist, smile-inducing treat—the perfect nibble to enjoy with a cup of tea on a a sunny winter afternoon.

Advertisements

Autumn Glory Muffins: Oat Flour, Flaxseed, Green Tomato and Banana

28 Oct
by Francine

Growing up, Saturday mornings were celebrated by making warm, delicious muffins…from a box. Since then my family’s taste buds have been enlightened and while those childhood muffins were yummy and easy to put together, they weren’t the most wholesome.

Recently I’ve been on a muffin hiatus since I’ve cut (almost all) gluten from my diet. But when I saw this muffin recipe in Everyday Food’s September issue, I was inspired to make these muffins my own way. Our plump green tomatoes (which are slowly turning pink) were shouting, “yeah! muffins!” I also wanted to use oat flour (very easy to make: all you need is rolled oats and a blender).A photo of the ingredientsI made a few (kinda big) adaptations to the recipe. It is now gluten and dairy free. :)

Autumn Glory Muffins

Adapted from Martha Stewart
 
Ingredients:
  • 1 cup rolled oats, ground (pulse oats in blender until flour-y)
  • 1/2 cup brown rice flour
  • 1/2 cup flaxseed, ground (pulse flaxseed in blender until flour-y)
  • 1 cup lightly packed light-brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 cup grated green tomatoes (grate 2 medium sized tomatoes, no peeling required.)
  • 1 mashed ripe banana
  • 3/4 cup soy milk
  • 1 egg, lightly beaten
  • 1 Tbsp. vegetable oil
  • 1 teaspoon pure vanilla extract
A photo of the MuffinsDirections:

Combine ground oats, ground flaxseed, brown rice flour, brown sugar, baking soda, baking powder, salt and cinnamon in a mixing bowl. Stir dry ingredients together.

Use a grater with large holes to grate two green tomatoes (about 1 cup). If a lot of juice forms when you are grating the green tomatoes, discard it because you don’t want the batter to become too runny.  Mash 1 medium sized banana.  Add grated green tomatoes and mashed banana to the dry mixture.

In a small bowl whisk together soy milk, egg, oil and vanilla.  Add the egg mixture to the flour mixture.  Stir until well combined.  If it is too wet, you could add some rolled oats to thicken it (I had to do this).  You could also add some walnuts or unsalted sunflower seeds (I didn’t do this, but I think I’ll do it next time).

I used silicone baking cups which don’t require greasing. Spoon the batter into muffin cups.

We have a countertop convection oven. Convection ovens move hot air around the food, enabling lower cooking temperatures. I’ve hear that this type of oven is ideal when baking gluten free. I baked the muffins at 325 degrees for 10 minutes. Then I took them out, rotated the tray (for an even bake) and baked them 10 more minutes (a total of 20 minutes). If you have a conventional oven, follow the temperature and time for original recipe: 350F for 20-25 minutes.

Allow the muffins to cool before eating.  We tasted one right when it came out of the oven (excitedly and hungrily), but the ones we had later were much better, as they cooled a lovely crunchy top formed.

I think this recipe is a great one for creative variation. I’m looking forward to making them again and trying apple sauce, pumpkin or maybe even carrot (tastes of carrot cake are dancing in A photo of a muffinmy head) in place of the banana and green tomatoes.

If you make these, I’d love to hear what variation you came up with.

Happy muffin making!