October 27, 2009

sunny muffins!


I’m trying, really I am, to create a superb product here. You see, I love baked goods. That bit about "daily bread?" I take it verrrrry seriously.

And what I want is a supremely healthy, whole-grain, moist, sweet, slightly spiced and truly inspired muffin to warm up these beautiful fall mornings. (Ok, I live in Texas. They’re not that cold, but still. I want to FEEL like I need to be warmed up. Do me a favor and try to understand, alright? Thanks.)

Basically, I want all the flavors of fall to come together in a muffin. And then I want that muffin to give me enough heart-healthy sustenance to last until lunch. And I want all those whole grains and fiber and Omega-3s (found in the flaxseed, of course) to fuel my brain for an action-packed morning at the office, or my next 10K road race, or just an enjoyable morning at the dog park. And of course I want it to be slightly sweet, and very moist, and I even want to disguise squash, or sweet potatoes, or carrots, or maybe just bananas in—for good measure. Come to think of it, I should add some pecans and raisins too.

I want this muffin to be the end-all, be-all of healthy AND flavorful muffins. And I want to be able to make it every week and never tire of baking it or eating it. And when I have children someday, I want them to enjoy it, so much so that they pass it on to their children, and their children’s children, so that my recipe for this amazing muffin lives on in perpetuity.

Ahem. *Stepping down from my desk, tucking my arms politely back by my sides, recomposing myself...*

Is this too much to ask?

I tried again last night. You see, I love muffins, I really do. I can be easily swayed by them at coffeeshops, and I love putting cream cheese on top of them to make all my worries vanish into thin air. I do! It’s true!

That said, I bring to you, my dear readers, yet another chapter in my muffin saga. But this recipe isn’t sweet enough, and I would rather replace the eggs and oil with applesauce and yogurt, and it needs a little more spice and a little more, well, pinache... so I’m working on that. That said, it's not half bad.

And if you can improve upon this, PLEASE please let me know—I will be so happy to hear your suggestions!

Spiced 5-Grain Banana Muffins
1 1/2 cups organic whole wheat flour
1/2 cup organic 5-grain cereal
1/2 teaspoon salt
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
2 eggs
2 tablespoons molasses
3 tablespoons corn oil or applesauce
1 cup milk
2 very ripe bananas, mashed

Preheat the oven to 350. Grease a muffin pan or line with paper or foil liners (which should also be greased...). In a large mixing bowl (preferably one with a spout for easy muffin pouring), combine the dry ingredients. In a smaller bowl, whisk together the eggs, molasses, oil/applesauce, and milk. Add to the dry ingredients and mix just until combined. Mash the bananas and add to the muffin batter, mixing well.

Fill muffin tins about 2/3 full. Bake for 20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.

Cool completely and store on the counter overnight, or in the fridge for 2-3 days.

* Please note. If you don't spray your muffin cups... This happens. It still tastes good, but you have to get creative with your teeth to enjoy every... last... crumb.

2 comments:

bushidoka said...

Here is a great, healthy muffin recipe I came up with about 20 years ago

http://urbanhippy.ca/ultimate/bran/muffin

Candace Benad Wilson said...

I just made a pumpkin pie where instead of allspice I individually added ginger, mace and cloves and the difference was amazing, maybe try that for a little extra flavor/spice! :) sounds yummy nonetheless though!