April 16, 2012

Tasty Muffins

Everyone has a go-to muffin and this one is mine. At every opportunity we stock the pantry from Applehill Country store, including bags of lovely almond flour. The recipe is largely based on this one I dug up eons ago from Epicurious when searching for almond flour uses.

With this recipe as basis, I have made muffins my own, substituting pumpkin for milk or molasses for honey, throwing in frozen cranberries or a bit of bran. I often use cardamom for an exotic whiff of Scandinavian baking. I end up making these so frequently that can spew out the recipe by memory:

Tip: a 1/4 cup measuring spoon is just about right, these muffins do not rise a great deal on the account of heavy flour.

1 1/2 cups of almond flour
1 1/2 cups of flour (brown rice for gluten free version though the outcome is a bit drier, rye or buckwheat for a denser muffin, or just plain old whole wheat flour)
1/4 cup of sugar
1/4 cup of honey (molasses gives a deeper flavor and moisture; buckwheat honey is another good alternative)
2 tsp of baking powder
Pinch of salt
A bit of cinnamon or cardamom, ginger is nice too
1 1/4 cups of milk (I have used canned pumpkin or squash to get some veg in my family's breakfast)
1 egg
Some raisins or cranberries ( I have tried frozen raspberries but the texture is seedy)

Preheat the oven to 350 degrees. Combine ingredients except the last one in Kitchenaid and mix well while pouring a glass of wine you deserve. Add the last ingredient and keep mixing until just combined.

Scoop mixture into lined muffin tin using 1/4 cup measuring spoon. In the oven they go for 20-25 min(test with a toothpick). Finish your wine - you have breakfast treat or lunch goodie.

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