Muffins

I made five different types of muffins today.  Hope they will last through the week.  Four of them were favorites of mine.  I also tried out a wheat free recipe.  It was okay, but a little crumbly. I probably wouldn’t make it again unless I had an issue with wheat.  The other four recipes are adaptations from Molly Katzen’s Sunlight Cafe.  That woman really knows how to make great muffins. 

Here are my adapted versions:

The basic process is the same for all of them.  Mix dry ingredients together. In separate bowl, mix wet ingredients.  Mix wet and dry ingredients together. Put in muffin tins and bake at 350 degrees for 20-25 minutes. (It’s your choice whether you think your tins need a little oiling).

Chocolate Ricotta Muffins (a bit of a decadent treat)

  • 2 and 1/3 cups unbleached or whole wheat pastry flour
  • 3/4 tsp. salt
  • 2 tsps. baking powder
  • 6-8 Tbsp. unsweetened cocoa powder or carob powder
  • 1/2 cup Sucanat
  • 1/2 tsp. white Stevia powder
  • 1 cup dark chocolate chips (I like Ghiradelli)
  • 1 cup ricotta cheese
  • 1 Tbsp. EnerG Egg Replacer
  • 1 and 1/3 cup milk (non-dairy is fine)
  • 1 Tbsp. vanilla extract
  • 1/4 cup olive oil

 Crunchy Millet Muffins

  • 2 cups unbleached or whole wheat pastry flour
  • 1/2 tsp. salt
  • 1 and 1/2 tsps. baking powder
  • 3/4 tsp. cinnamon
  • 3/4 cup uncooked millet
  • 3 Tbsp. packed brown sugar
  • 1/8 tsp. white Stevia powder
  • 1/2 Tbsp. EnerG egg replacer
  • 1 cup milk (non-dairy is fine)
  • 1 and 1/2 tsps. vanilla extract
  • 1/4 cup olive oil

Buttermilk Bran Muffins

  • 2 cups unbleached flour or whole wheat pastry
  • 1/2 tsp. salt
  • 1 Tbsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. white Stevia powder
  • 1/2 cup packed brown sugar
  • 2  cups unprocessed wheat bran
  • 3-4 cups bran cereal (optional, but recommended)
  • 1/2 cup buttermilk powder
  • 1 Tbsp. EnerG egg replacer
  • 2 cups water
  • 1/2 cup olive oil

Buttermilk Blueberry Muffins

  • 2 and 1/2 cups unbleached or whole wheat pastry flour
  • 3/4 tsp. salt
  • 1 and 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 cup sucanat
  • 1/4 tsp. white Stevia powder
  • 1 Tbsp. grated lemon zest
  • 6 Tbsp. buttermilk powder
  • 1/2 Tbsp. EnerG egg replacer
  • 2 Tbsp. lemon juice
  • 1 Tbsp. vanilla extract
  • 1/4 cup olive oil
  • 1 and 1/2 cups water
  • 1 and 1/2 cups blueberries

If you’re interested in Molly Katzen’s book, you can purchase it here:

http://astore.amazon.com/homemspensi-20/detail/0786862696

Also, you can find the Stevia and EnerG egg replacer at my store.

 

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2 Responses to Muffins

  1. Vicki says:

    Yum, yum yum!

    • admin says:

      Are you on right now? Playing catch up, I see. The muffins only lasted through Wednesday…popular snack. I guess that’s good anyway, cause they were starting to get a little yuck by then.

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