Tag Archives: almonds

Muffin Madness

Yesterday was one of those days where I wanted nothing more than to spend every available minute in the kitchen. And with the exception of a few domestic chores, that is exactly what I did! I’ve had muffins floating around my brain for the past few weeks and decided the time had finally come to test out a few ideas.

It’s no secret that I have a wicked sweet tooth! I put too much sugar in my coffee, cake is my favorite food, and if allowed I could easily put down back-to-back pints of Ben & Jerry’s Phish Food and Half Baked. Yeah, it’s that serious. Fortunately, I posses enough self-control to keep myself from going overboard! I’ve found that a daily dose of sweetness is just enough to keep me on the straight and narrow. So when I was dreaming up healthy alternatives to the cake-like muffins I really wanted to make, I was reminded of all my jams and jellies quietly calling out to me from the basement.

jam-filled almond oat muffins

Jam-Filled Almond Oat Muffins

1 cup AP flour

1 1/4 cup oat flour

1 1/2 tsp. baking powder

1/4 tsp salt

1/2 tsp baking soda

2 eggs

1 cup vanilla soy milk

1/2 cup light brown sugar

the fresh-squeezed juice from a medium-sized orange (approximately 1/4 cup)

1 tsp vanilla extract

1/4 cup grapeseed oil

1/4 tsp almond extract

1/3 cup fruit butter, jam, or jelly of your choice (I used blueberry butter and peach butter)

sliced raw almonds

granulated sugar for sprinkling

Preheat oven to 400°F.  In a medium bowl whisk together both flours, baking powder, baking soda, and salt.  In a large bowl combine eggs, milk, vanilla, brown sugar, oil, and orange juice.  Slowly add the dry ingredients to the wet ingredients and mix until barely blended; be careful to not over-mix the batter or your muffins will become tough.  In a separate bowl mix fruit spread and almond extract.  Fill muffin cups halfway with batter and spoon in 1 tsp of the fruit spread, then top off with more batter.  Lightly dust on a bit of granulated sugar and a sprinkling of sliced almonds.  Bake for 20 minutes at 400°F or until you can insert a toothpick and it comes out clean.  Transfer muffins to a wire rack and allow to cool 5-10 before eating.

Recipe yields approximately 14 muffins.

strawberry banana oat muffins

Strawberry Banana Wheat Bran Muffins

3/4 cup AP flour

1 cup oat flour

1 cup wheat bran

1 1/2 tsp. baking powder

1/4 tsp salt

1/2 tsp baking soda

2 eggs

1/4 cup grapeseed oil

1 cup vanilla soy milk

2/3 cup light brown sugar

1/2 cup mashed banana

1/2 cup mashed strawberries (frozen and then thawed work best for mashing)

1 tsp vanilla extract

Preheat oven to 400°F.  In a medium bowl whisk together both flours, baking powder, baking soda, and salt.  In a large bowl mix eggs and brown sugar until smooth; add milk, vanilla, wheat bran, oil, bananas, and strawberries and mix until well incorporated.  Slowly add the dry ingredients to the wet ingredients and mix until barely blended; be careful to not over-mix the batter or your muffins will become tough.  Pour into muffin cups and lightly dust on a bit of granulated sugar and top off with a strawberry.  Bake for 20 minutes at 400°F or until you can insert a toothpick and it comes out clean.  Transfer muffins to a wire rack and allow to cool 5-10 before eating.

Recipe yields approximately 18 muffins.

Both of my taste-testers were very happy with the outcome of these recipes, so much so that one suggested I open a bakery.  While I don’t think they are that amazing, judging by the ratio of eaten to non-eaten muffins left on the counter, I had better make another batch, SOON!

Images and content copyright © 2013 Danielle R Limoge.

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Filed under Baking, Vegetarian

Summer Berry Granola

I’d like to introduce you to the latest addition in my morning granola rotation: Summer Berry!  Yes, I know, sour cherries are not technically a berry, but the title “triple fruit” did absolutely nothing for me!

Summer Berry Granola

2 cups rolled oats
3/4 cup dried blueberries
1/2 cup flax seeds
1 cup slivered almonds, raw
1 cup black walnut pieces, raw
1/2 cup sunflower seeds, raw
3/4 cup shredded unsweetened coconut
2 Tbsp agave nectar
1/4 cup maple syrup
2 Tbsp sunflower oil
a pinch of salt
a sprinkling of cinnamon
a sprinkling of vanilla powder
Toast the oats in a 9×13 pan for 15 minutes at 300°F, stirring once.  In a small bowl, combine wet ingredients and whisk until well blended.  Remove the toasted oats from the oven and add remaining dry ingredients, except for the fruit, cinnamon and vanilla.  Stir until combined, then evenly pour the oil-sugar mixture into the pan stirring well to make sure everything is well coated.
Place pan back in the oven for 20-25 minutes, or until granola starts to brown around the edges, stirring once or twice.  Be careful to not overbake your granola when using flax seeds.  Not only will flax lose its beneficial health properties when over heated, but it will also develop a smoky flavor.  Add dried fruit and stir.  Top off with a sprinkling of cinnamon and vanilla.  Allow to cool completely before placing into containers for storage.

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Filed under Vegan, Vegetarian