Friday, April 23, 2010

More Muffins

Spiced Apple Muffins

Preheat oven to 375. Line 10 muffin tins.

1/2 cup freshly-milled flour (wheat, spelt, or if gluten-free - almond or coconut)
3/4 tsp baking powder
1/4 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves

Combine dry ingredients and briskly whisk until all lumps are removed.

Melt together on stovetop (just to warm) then add to dry ingredients:

1/3 cup coconut oil
1/4 cup honey


3 eggs, lightly beaten

Whisk until everything is well-combined and then add:

3/4 cup shredded or finely diced unpeeled apples (1 - 2)

Divide into muffin tins and bake for about 20 - 25 minutes or until the tops are lightly browned and a toothpick comes out clean.

"Cornbread" Muffins

1 3/4 cup freshly-milled wheat or spelt
1/2 plus 1/3 cup freshly-milled millet
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1 cup buttermilk, whole milk, or milk substitute (such as almond milk)
1 egg, lightly beaten
1/2 cup olive oil
1/2 cup honey

Preheat oven to 375. Grease or line 18 muffin tins.

In a large bowl, mix the flours, baking powder, baking soda, and salt. In a separate bowl, mix the milk, egg, oil, and honey. Stir wet into dry just until evenly moist. Transfer to muffin tins.

Bake for about 12 minutes or until toothpick comes out clean. These go well with soup or hearty dishes. They are actually called millet muffins, but I thought they tasted like cornbread. :)

1 comment:

  1. I have really been in a rut with our "diet." I tend to make the same things over and over, probably because I've gotten burnt out of learning new things. :-) I need to start trying some of these fun ideas that you share here. Thanks for the inspiration!