Mother of Invention Muffins
This morning I went downstairs to make muffins -- there was a recipe on the back of Bob's Red Mill Oat Bran package that looked promising. I knew I'd have to tweak it a bit (walnuts and I don't mix), but I started getting the ingredients together...
...only to discover that the last banana in the house had been consumed by my husband before I got up. And there was no whole-wheat pastry flour in the house, nor did we have any plain yogurt. I wanted to try Amaranth flour in something. And we only had about 1/4 cup of brown sugar in the house, not the 1/2 cup that was required. And I really didn't want to get the food processor out to grate carrots, because then I'd have to wash the food processor. And I don't like dates, so I was going to substitute dried cranberries, anyway.
But I really wanted healthy muffins! And while I made a bunch of substitutions, the end result was really good. Matthew is laughing at me for typing this up, but darn it, they were good!
This looks only marginally like the original.
1/2 c. Bob's Red Mill unbleached white flour
1/4 c. Bob's Red Mill Amaranth flour
3/4 c. Bob's Red Mill Oat Bran cereal
1/4 c. brown sugar (packed)
1/4 c. white sugar
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
I also grated a bit of nutmeg in there.
Whisk until mixed. Then mix:
3/4 c. unsweetened applesauce
1 egg (free range and organic, so it wasn't so large)
2 Tbsp olive oil
1/2 tsp. vanilla (Madagascar bourbon)
handful of raisins
handful of dried cranberries
Fold into the dry ingredients and mix only until completely moistened.
Bake in 400 degree oven for 18-19 minutes. They'll be short, but not too dense. Cool on a wire rack, then place them on a plate and dust confectioner's sugar on the tops.
I think next time I will up the baking powder, add another egg, and add more raisins.

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