Recipe #19: Never the Same Way Twice Muffins



Courtesy of foodnetwork.ca



It’s been muffin madness in our kitchen lately! As you know, I like to make some tasty and healthy muffins for breakfast for Matt and me. I generally whip up a batch or two on the weekend and store them in the freezer. These are a total time saver in the morning  

This recipe is from Michael Smith, and the appeal of this one is that you can add any or all of the below ingredients and come out with different muffins each and every time. Plus, there is a lot of nutritional value in these, too. I especially liked this recipe because I’m all about the bran these days, and any baking recipe where you can through that in automatically makes it feel healthier.

For this first round, I found soy milk powder and doubled it instead of using soy flour and milk powder, and used the bran instead of the wheat germ. And instead of using 1 cup of vegetable oil, I replaced with 1 cup of yogurt, bringing the total to 2 cups. I find I use that substitution a lot when a recipe calls for oil. I also like that you can use honey in place of sugar.

INGREDIENTS

Dry Ingredients

1 cup flour, whole wheat, spelt or white

1 cup oats, ground in food processor

1 tablespoon baking powder

2 tablespoons soy flour

2 tablespoons milk powder

2 tablespoons wheat germ or bran

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon cinnamon

Granola Flavour

1/2 cup oats

1/4 cup sunflower seeds or any other seed

1/4 cup slivered almonds or any other nut

1/4 cup raisins or any other dried fruit

Wet ingredients

4 eggs

1 cup yogurt, sour cream or milk

1 teaspoon vanilla

1 cup vegetable oil

1/4 cup honey or maple syrup

DIRECTIONS

PREHEAT your oven to 350°. Whisk together the dry ingredients in a large bowl. Add the granola ingredients and stir. Whisk together the wet ingredients in another bowl.

POUR the wet ingredients into the dry and stir a few times, just to combine. Try not to over mix or the muffins will toughen. Spoon the batter into a lightly oiled muffin pan. If you like you may line the pan with paper liners.

BAKE for 20 to 25 minutes, until you can insert a toothpick into a muffin and it comes out clean.