Saturday, March 13, 2010
Ok. So since I just made muffins this morning, and I make these muffins once a week I think it's fitting that it would be the first recipe I share here. I got it from Sarah Philips' book called "Healthy Oven", which is one of my favorite cookbooks because all the recipes in there are low in fat and healthier than "regular" baking. Now here I made a few changes in some secondary ingredients, since I eat these usually before going to swim practice I always add nuts for extra protein.
1 1/2 cup whole wheat pastry flour
3/4 cup oats or flakes of some sort(today I used quinoa flakes, but they could be oatmeal, barley, kamut or millet flakes, or a mix of whatever's in the pantry)
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
pinch of salt
3/4 cup UNSWEETENED applesauce
1/2 cup maple syrup, or honey
1 1/2 TBSP canola oil
1 tsp vanilla
1/2 cup nuts(walnuts, pecans, sliced almonds, hazelnuts, the possibilities are endless!!)
1/2 dried fruit(raisins, craisins, dried apricots, or a mix of dried fruit...again...so many possibilites!!)
-Set the oven at 350, place the rack in the middle of the oven.
-Oil spray muffin molds.
-Mix all dry ingredients, set aside.
-Mix all wet ingredients until slightly frothy.
-Pour wet in dry, add nuts and fruits, mix gently with a rubber spatula, but do not overmix it otherwise the muffins will be tough and dry.
-Scoop in muffin mold, a little above the rim. Using an ice cream scoop here is the best, it'll give you nice and round muffin tops.
-Bake for 20-22 minutes.
-When they're done, put the tray on a cooling rack for 10 minutes or so, then unmold carefully.
*DO NOT open the oven door once they're in. Wait until 20 minutes, check with the knife test and if they need more time go 2 minutes at a time.
**Also, I usually put the muffin tray on a baking sheet. For my oven I find it works best. And if there's any spills it won't make a mess..!
So that's it! Super easy, super tasty, versatile and healthy.