1PLs Company - Payday Loans USA
Muffins
Muffins from the kitchen of the Rainwater Reptile Ranch
Muffin Logic

In the time since I started my quest for the perfect breakfast muffin, I have come to three conclusions. First, regardless of the directions given in any muffin recipe, I always mix the liquids, then add the spices and leavening, stirring in the flour, nuts and fruit last. The advantage of this method is that it leaves no undissolved solids in your finished muffins.

Second, you can replace the shortening in many muffin recipes with applesauce. By applesauce, I don't mean the "baking fat replacement" sludge you find in the supermarket that looks like it came out of somebody's septic tank. I buy packages of single serving, unsweetened applesauce - the kind intended for kid's lunch boxes. One 3.9 oz. container will nicely replace half a cup of butter, oil or margarine. The resulting muffins have a slightly chewy texture, but it's not unpleasant.

Third, there is no such thing as a non-stick muffin pan. Even if you own the most expensive, high tech, non-stick muffin pan, you're still required to grease it. For years I avoided cooking sprays, because I found the chemical smell of the propellant quite unpleasant. Since then, I have either grown accustomed to it or the technology has improved. A light spray will help make your non-stick cookware last a good deal longer.

 

Peach Muffins
Whisk together:
1 egg
1 C lemon yoghurt
1/4 C marmelade
1 tsp vanilla
1/2 C sugar
1/4 tsp salt
1/2 tsp each coriander and nutmeg
1/4 tsp baking soda
1 1/2 tsp baking powder
Stir in:
2 C unbleached white flour
1 C chopped fresh or frozen peaches
Bake at 400 degrees for 22 minutes

Pecan Orange Muffins
Whisk together:
1/4 C orange juice concentrate
1/2 C orange juice
3/4 C milk
2 T orange marmelade
3 T canola oil
1 egg
1 tsp grated orange peel
1/4 tsp salt
2 tsp baking powder
Stir in:
1/2 C sugar
1/4 C ground pecans
2 C unbleached white flour
Bake for 22 minutes at 400 degrees. You can dress up these muffins a bit with a glaze of confectioner's sugar, orange juice concentrate and orange juice. Apply this when the muffins are just out of the oven.

Banana-Pecan Muffins
Whisk together:
1 egg
1 C milk or plain yoghurt
1/3 C oil or unsweetened applesauce
3/4 C mashed bananas
1/3 C dark brown sugar
1/2 tsp each salt, nutmeg and cinnamon
1/4 tsp vanilla
1 T baking powder
Stir in:
2 C unbleached white flour
1/2 C ground pecans
Sprinkle tops with cinnamon sugar and bake for 15 - 17 minutes at 400 degrees.

Fresh Apple Muffins
Whisk together:
3/4 C milk
1 3.9 oz. container of unsweetened applesauce
1 egg
1 container of low fat lemon yoghurt
1/2 tsp each coriander and vanilla extract
1/4 tsp each salt, lemon peel, apple pie spice, cinnamon and baking soda
2 1/2 tsp baking powder
3 T buttermilk powder (optional)
Stir in:
2 C unbleached white flour
1/4 C sugar
The chopped apple
First, peel a good baking apple and chop into small pieces. Set aside. Whisk liquids and spices together, then stir in solids. Top with a sprinkle of cinnamon-sugar. Bake for 35 minutes at 375 degrees

Granola Muffins
Whisk together:
3/4 C each apple cider and orange juice
1/4 C oil
1 egg
1/2 C all-fruit orange marmalade
2 tsp orange peel
1/4 C brown sugar
1/4 tsp salt
3/4 tsp each cinnamon and nutmeg
Stir in:
1 1/2 C fruit juice-sweetened granola
 
Allow the granola and liquids to sit for about 10 minutes before stirring in:
2 tsp baking powder
1 tsp sifted baking soda
2 1/4 C unbleached white flour
Bake for 18 minutes at 400 degrees. Substituting 1/2 C of pumpkin for the marmelade produces a nice variation.

Spongy Lemon Muffins
Whisk together:
1 C lemon yoghurt
1/4 C lemon marmalade (apricot conserves or orange marmalade will substitute)
1 tsp lemon extract
2 eggs
1/4 tsp salt
1/2 tsp each lemon peel and sifted baking soda
1/2 C milk
Stir in:
1 1/2 C unbleached white flour
1/2 C whole wheat flour including a T of wheat germ
2/3 C sugar
Bake for 35 minutes at 325 degrees. While the muffins are baking, stir together 2 T of lemon juice and 2 T confectioners sugar. Heat in the microwave until it boils and foams. When the muffins come out of the oven but before they are removed from the muffin pan, spoon the lemon syrup over top. You may want to punch a few holes in each muffin with a narrow skewer so the lemon syrup penetrates the muffin thoroughly.

As a variation, add 1/2 C chopped kiwi fruit to the batter. Add a couple of minutes to the cooking time.


Low-Fat Blueberry Muffins
Whisk together:
1 C low-fat lemon yoghurt
1/2 C unsweetened applesauce
2 tsp each vanilla and orange peel
2 eggs
1/4 tsp salt
1/4 tsp coriander
2 1/2 tsp baking powder
Stir in:
2 C unbleached white flour
3/4 C sugar
1 C fresh or frozen blueberries
Bake at 400 degrees for 25 minutes. Muffins should be golden brown when done. Mixed berries provide a nice alternative to blueberries.

Muffins Made of Orange Things
Whisk together:
2 eggs
1 tsp vanilla
1/2 C canned pumpkin
1/4 C each applesauce, orange juice & orange marmalade
3 T maple syrup
1/4 tsp sifted baking soda
1 1/2 tsp baking powder
3/4 C brown sugar
Stir in:
1 1/2 C unbleached white flour
1/2 C whole wheat flour
1/2 C ground pecans
1 tsp cinnamon
1/4 tsp each salt, ginger, orange peel and nutmeg
Dash of cloves
1/2 C snipped apricots, reconstituted in cider
Snip apricots into tiny pieces with kitchen scissors. Combine with cider in glass container and microwave on high for 3 minutes. Combine all other ingredients in a mixing bowl. Drain off the cider and stir in the apricots. Unsweetened apricot conserves will substitute nicely for orange marmalade if you prefer the taste.
 
Bake for 24 minutes at 400 degrees.

Light Maple-Bran Muffins
Whisk together:
1/4 C each oil and maple syrup
1 tsp vanilla extract
1 egg
1/2 tsp each salt, orange peel and cinnamon
2 tsp baking powder
1 1/2 C milk
1/2 C brown sugar
Stir in:
1 1/4 C unbleached white flour
1 C raw bran flakes (this is not the stuff from a cereal box)
Let this mixture sit for 5 minutes, so the bran can absorb some of the liquids. Spoon into greased muffin tins and bake for 23:30 at 400 degrees. Best served warm.
 

Copyright © 1999-2003 Susan Chance-Rainwater