Lemon-Olive Oil Muffins

by Jennifer

This adaptation of a Cooking Light recipe makes 12 muffins.

  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup sugar
  • 1/2 cup ground flaxseed
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup non-fat plain Greek yogurt or sour cream
  • 1/4 cup olive oil
  • 3 TBS milk
  • juice of 1 lemon
  • 2 eggs
  • 2 egg whites

Glaze:

  • 1 cup powdered sugar
  • grated zest of 1 lemon
  • 3 TBS fresh lemon juice

Preheat oven to 350, and coat a muffin tin with cooking spray.

Whisk together flours through salt in a large bowl.

In a smaller bowl, whisk together yogurt through egg whites.

Add wet ingredients to dry, stirring just until combined.  Divide batter among muffin cups.

Bake 25 minutes or until lightly golden and a toothpick inserted in the middle of a muffin comes out clean.  Let cool completely on a wire rack.

While the muffins cool, whisk together the glaze ingredients until smooth.  Spoon glaze over cooled muffins and let the muffins stand for a few minutes until the glaze has set.

Advertisements

Rhubarb Muffins

by Jennifer

This is an adaptation of a Cooking Light recipe (I think!  Could be Eating Well…).  I also added 2 TBS of King Arthur’s Cake Enhancer, as I had some on hand.

  • 1/4 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/4 cup finely chopped pecans
  • 1 cup buttermilk
  • 1 large egg
  • 1 cup sugar
  • 1/4 cup coconut oil
  • 1 1/2 cups diced rhubarb
  • 1 3/4 cups white whole wheat flour
  • 1/4 cup ground flaxseed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Preheat oven to 400 degrees, and coat a muffin tin with cooking spray.  In a small bowl combine 1/4 cup sugar, cinnamon and pecans;  set aside.

Whisk together buttermilk, egg, sugar, and coconut oil;

stir in rhubarb.

Whisk together flour through salt.

Add flour mixture to buttermilk mixture and stir just until combined.

Divide batter among muffin tins.  Sprinkle pecan mixture on top.

Bake for 20 – 25 minutes, until golden brown and a toothpick inserted in a muffin comes out clean.

Raspberry Corn Muffins

by Jennifer

This recipe is adapted from Still Life with Menu by Mollie Katzen.

  • 1 cup corn meal (if you have corn flour, substitute it for the corn meal for a lighter muffin)
  • 1 cup white whole wheat flour
  • 1/2 tsp salt
  • 1/2 cup packed brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • zest of one orange
  • 1 large egg
  • 4 TBS melted unsalted butter
  • 1/2 cup nonfat plain Greek yogurt (or sour cream)
  • 1/2 cup orange juice
  • 1 cup raspberries, fresh or frozen (if frozen, defrost first and drain any liquid before adding

Preheat oven to 425.  Coat a muffin tin with cooking spray.  In a large bowl, whisk together corn meal, flour, salt, brown sugar, baking powder, baking soda and orange zest (sorry, don’t seem to have a photo of this step!).

In another smaller bowl, whisk together melted butter, orange juice, yogurt and egg.  Stir wet ingredients into dry ingredients until just combined.

Gently fold in raspberries.

Divide batter among muffin cups.  Place in oven and immediately lower oven temperature to 400.

Bake for 18 – 20 minutes, or until golden brown and a toothpick inserted in the center of the largest muffin comes out clean.

Chocolate Muffins

by Jennifer

Yes, chocolate muffins for a weekday breakfast seems decadent, but these are healthier than most, and great for rushed mornings.  They freeze well;  a quick reheat in the morning and some fruit and cold milk, and my kids have a delicious (and somewhat nutritious) start to their day.  A friend told me about preheating the oven to 25 degrees higher than what I planned to bake on, to get muffins to puff up more, and it works.  Muffins that would always be tasty but flat on top now have a beautiful dome;  I imagine since heat always escapes when you open the oven door to put the muffins inside, this trick keeps the oven temperature where you want it to be.  Makes 12 muffins.

  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup Stevia
  • 1/2 cup sugar
  • 1/3 cup unsweetened cocoa
  • 1/4 cup ground flaxseed
  • 1 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/4 cup well-shaken buttermilk
  • 1/4 cup coconut oil, melted
  • 1 large egg
  • 2 tsp vanilla
  • 1 cup chocolate chips

Preheat oven to 375 degrees.  Coat a muffin tin with cooking spray.

In a large bowl whisk together the dry ingredients, flours through salt (remember to stir the flour, lightly spoon it into the measuring cup, then level).

In a liquid measuring cup combine the buttermilk, oil, egg and vanilla, then pour into the dry ingredients.  Stir just until dry and wet are combined.

Stir in chocolate chips.

Fill muffin tins about 2/3 full.  Place tin in oven and re-set oven temperature to 350.  Bake for 25 minutes, or until a toothpick inserted in the center of the largest muffin comes out dry.

Blueberry Muffins (with three variations)

by Jennifer

  • 1/2 cup (1 stick) unsalted butter, softened
  • 6 oz. reduced-fat cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup Stevia
  • 2 large eggs
  • 1 tsp vanilla
  • 3/4 cup unbleached all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/4 cup ground flaxseed
  • 1 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups blueberries (fresh or frozen)
  • Sparkling white sugar (optional)

Preheat oven to 400 degrees and coat a muffin tin with cooking spray.

Using an electric mixer, cream together the butter, cream cheese, sugar and Stevia.

Beat in the eggs and vanilla.

In another bowl, whisk together the flours, flaxseed, baking powder and salt.

Add flour mixture to the butter mixture and beat on low speed until just combined.

Stir in blueberries.

Divide batter among muffin tins and sprinkle with sparkling white sugar.  Place muffin tin in oven and immediately reduce oven temperature to 375.  Bake for 25 – 28 minutes, or until a toothpick inserted in the center comes out clean.

Cool on a wire rack.  Muffins freeze well.

Three variations:

  • Cinnamon apple muffins – Substitute two peeled and diced apples, tossed with a little cinnamon sugar, for the blueberries, and sprinkle muffins with cinnamon sugar before baking.
  • Raspberry orange muffins – Add the zest of one orange to the dry ingredients.  Substitute 1 1/2 cups fresh or frozen raspberries for the blueberries.  Sprinkle with sparkling white sugar before baking.
  • Cinnamon muffins – Substitute 1 cup cinnamon chips (you can find them, and the sparkling white sugar, and lots of other great stuff, at www.kingarthurflour.com) for the fruit, and sprinkle with cinnamon sugar before baking.