This recipe came about after I became a bit tired of baking the same old muffins for cowboy. The white whole wheat flour makes these muffins more substantial and significantly more complex in flavor, while the olive oil makes for an incredibly moist muffin. Evidence that the smallest changes in ingredients can easily up the nutritional profile of a recipe.
Wholesome Blueberry Muffins
Makes 9 muffins
3/4 cup whole milk
1/4 cup mild-flavored olive oil
1/4 cup safflower oil
1 1/2 cups blueberries (fresh or frozen)
2 cups white whole wheat flour
1/2 cup organic sugar
1 tablespoon aluminum-free baking powder
1 1/2 teaspoons fine grain sea salt
oil or butter, for greasing muffins trays
organic turbinado sugar, for muffin tops
1.) Preheat oven to 400 degrees. Grease muffin tin. Beat egg, then stir in milk, oils, and blueberries. Stir in remaining ingredients until just mixed.
2.) Spoon batter into prepared muffin tin. Sprinkle with turbinado sugar, if desired. Bake for 20 minutes; until golden. Remove from tin immediately to cool.
Spring is almost here. And I have several cans of leftover (and much loved) pumpkin puree in my cabinets. Pumpkin puree has been my standby this past winter – a guarantee of a pleasant evening. No need to worry about chopping your finger off wrangling a pumpkin into submission on the cutting board. Pumpkin Bread and Turkey Pumpkin Chili in the depths of a Chicago winter were truly life-saving.
My newest cookbook addition, Good to the Grain, listed an intriguing recipe for Sweet Potato Muffins made with whole-wheat flower and dates. This is my pantry-clearing adaptation.
Jeweled Pumpkin Muffins
one 14 oz can pumpkin puree
butter, for muffin tin
1 cup unbleached all-purpose flour
1 cup whole wheat flour
1 tablespoon Saigon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon fine grain sea salt
1/2 stick cold unsalted butter, cubed
1/4 cup dark brown sugar
1/4 cup organic granulated sugar
1 cup low fat buttermilk
1/2 plain low fat yogurt
1/2 cup cranberries
1.) Preheat oven to 350 degrees. Grease 10 spaces of a muffin tin with butter. Whisk buttermilk and yogurt together in a small bowl. In a large bowl, sift together the flours, spices, baking soda, baking powder, and salt.
2.) In another large bowl with a handheld electric mixer, or in the bowl of a standing mixer, beat the butter and sugars until light and creamy. Add egg and half of the pumpkin, and continue to beat until thoroughly combined.
3.) Add flour mixture and beat until partially combined, then add buttermilk mixture, and mix until combined. Add cranberries and the rest of the pumpkin, and mix until just combined.
4.) Spoon batter into greased muffin tin and bake for 35-40 minutes; until golden.
This recipe was adapted from Good to the Grainby Kim Boyce. Published by Stewart, Tabori, & Chang, New York; 2010.
Far too often, muffins become an oily ball of sugar – not exactly what I’m looking for in a breakfast food. These muffins have a lovely firm-yet-light texture; almost like a scone. Enjoy alongside your morning coffee and a bowl of fresh fruit.
Bing Cherry Muffins
3/4 cup milk
1/2 cup sunflower oil or vegetable oil
1 cup white whole wheat flour
1 cup unbleached all-purpose flour
1 cup dried bing cherries, chopped (Trader Joe’s is a good source)
1/3 cup sugar, or 1/2 cup raw cane sugar
3 teaspoons baking powder
1 teaspoon salt
1.) Heat oven too 400 degrees. Beat egg, and then stir in the milk and oil.
2.) Stir in remaining ingredients. Spoon into twelve muffin cups in a muffin pan. Sprinkle tops with sugar.
3.) Bake for 20 minutes; reversing position in oven throughout. Remove from pan immediately to cool.