In the Mood for Muffins

November 14

Last night. Two different muffins. Coming together as one. In my tummy.

Pumpkin Muffins (adapted from this recipe from The Taste Traveller)

  • 3/4 C whole wheat flour
  • 3/4 C pastry flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 egg
  • 1/4 C brown sugar
  • 1/3 C canola oil
  • 1 C pumpkin puree
  • 1 tsp vanilla extract
  • 1/2 C skim milk
  • 2/3 C raisins
  • 1/2 C chopped walnuts

Sift together flours, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. 

Stir to combine, then make a well in the centre.

In a separate bowl, beat egg.

Beat in sugar. Then add oil, pumpkin, vanilla, and milk. Mix well.

Pour wet mixture into the well in the dry ingredients.

Stir until just combined. Do not overmix. Fold in raisins and nuts.

Fill lined muffin cups. (my batter made 12 muffins)

Bake in a 400° oven for 15-20 minutes, then cool on a wire rack.

These muffins were not very sweet, perfect for a breakfast muffin. And I loved the nutty crunch of the walnuts.

Next up were Cocoa-Banana Muffins from “Eat, Drink, & Be Vegan” by Dreena Burton.

I just picked up a copy last weekend, and it’s my new favourite cookbook! I am obviously not vegan, nor do I aspire to be, but I am interested in learning about and cooking more vegetarian meals, so I’m always on the lookout for new ideas. This book is full of delicious-sounding recipes, comes highly recommended by lots of people (including Ellen!), and includes lots of practical and nutritional information about the ingredients featured in the book. I can’t wait to try out more recipes!

I also learned a great tip for working with maple syrup (or other syrups, honey, nut butters, etc): measure any oil to be used in the recipe first, then pour the syrup into the same measuring cup. The oil will coat the cup and prevent the syrup from sticking to it. It will then pour so easily!

Cocoa-Banana Muffins (from “Eat, Drink, & Be Vegan”)

  • 1/2 C + 2 TB non-dairy milk  (I just used skim milk)
  • 2 TB flax meal (I grind whole flax seeds in a coffee grinder)
  • 1 C barley flour (I didn’t have any so I used pastry flour)
  • 1 C oat flour (I ground up quick oats in a food processor)
  • 1/4 C sugar
  • 1/4 tsp salt
  • 1/2 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/4 C cocoa powder
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 C mashed bananas
  • 1/4 C maple syrup
  • 1 and 1/2 tsp vanilla extract
  • 2 TB canola oil

Combine milk and flax. Set aside.

Stir together the flours, sugar, salt, nutmeg, and cinnamon. Sift in cocoa powder, baking powder, and baking soda. Combine. Make a well in the centre.

Add to the milk/flax mixture: bananas, syrup, vanilla, and oil. Mix well.

Pour wet mixture into the well in dry ingredients. Stir until just moistened.

Fill lined muffin cups (made 12 muffins). Bake in a 375° oven for 23-26 minutes (mine were done in about 24 minutes).



Posted by on November 14, 2010 in Kitchen Adventures

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