In my laziness I didn't take a picture of the morning muffins. A muffin's a muffin, right? We eat a lot of these mini quickbreads, and I'm always trying to come up with new versions of old favorites so we don't get bored. The following recipe uses maple syrup instead of sugar, and is 100% whole grain, without losing any sweetness and maintaining a light texture. My kids gave it a thumbs-up, and I'll be making them again and again!
To reduce the fat and make them even healthier, you can substitute unsweetened applesauce for some of the oil. I would've, except that I chronically forget to buy it at the store and I'm currently out of homemade, waiting for apple season to come locally.
Whole-Grain Morning Glory Muffins
1 1/2 cups whole wheat pastry flour
3/4 cup quick cooking oats
1/4 cup dry buttermilk powder
2 tsp baking powder
1/2 tsp salt
1/2 cup dried currants, cranberries, or raisins
1/2 cup maple syrup
zest of 1 orange, optional
2 eggs
1/2 cup milk
1/3 cup canola oil (or 3 tbsp canola oil, 3 tbsp applesauce)
1 large, or 2 medium organic carrots, grated
1 large apple, grated (Fuji works well)
In a large bowl, whisk together the flour, oats, dry buttermilk, baking powder, and salt. Stir in the currants.
In a glass measuring cup, whisk together the milk, syrup, oil, zest, and eggs. Cover and refrigerate until the next morning, or proceed with recipe.
Preheat oven to 350 degrees. Grease 12 muffins cups, or line with papers.
Place the grated apple and carrot on top of the flour mixture. Add the wet ingredients all at once and stir gently just until combined. Don't over mix!
Divide batter between muffin cups. Bake 18-22 minutes, until tops spring back when lightly touched and a toothpick comes out clean. Cool 5-10 minutes in the pan before serving warm.
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