Sunday, August 23, 2009
It has been raining here--a much needed rain--and all the stores and catalogs are boasting fall clothes. (Why they think any of us want to put on long sleeves when the average temperature is over 90, I do not know.) So, my mind turns to muffins. I love muffins because I can pack them full of nutrition for the family while still making a moist, flavorful bite.
As it is a Sunday, I can bake muffins today, freeze half of them for the school day breakfasts and still enjoy them this morning. I decided to modify (shocked, aren't you?) the Bran Flax Muffin recipe on the back of the Bob's Red Mill package of ground flax seed I bought yesterday. I don't have oat bran right now, so swapped in almond meal and some soy flour. The girls would spot shredded carrot a mile away and neither has the fondness I do for baked goods with plump raisins. Like 90% of the children in the world, they eagerly eat almost anything with chocolate. I figured I could sneak in the dried apricots chopped up finely.
1 1/2 c. unbleached white flour (when I have it, I use King Arthur)
3/4 c. flaxseed meal
1/2 c. almond meal (also Bob's Red Mill)
1/4 c. soy flour (ditto--they provide so many flours)
1 c. brown sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
2 apples, peeled and shredded
3/4 c. semi chocolate chips (I used Ghiradhelli today)
1/2 c. dried apricots, chopped fine
3/4 c. milk (I used Silk Soy Vanilla as dear hubby has problems with cow dairy)
2 eggs, beaten
1 tsp. vanilla
2 tbsp. melted butter
1 tbsp. Demerra or other similar coarse brown sugar, like Turbinado
Mix together all dry ingredients (from flour to cinnamon) in a large bowl. Stir in the apples, chocolate chips and apricots. Combine the milk, eggs and vanilla in a small bowl. Pour this liquid mixture and the butter into the large bowl and stir until just combined.
(Dear Bob did not include any butter, but I can't imagine muffins without any butter at all, so I added it in.)
Fill greased or sprayed muffin tins just to the top of each well. Don't mound. Sprinkle them with the coarse sugar. Bake at 350 F for around 20 minutes. You want a springy top, but not too dark. Bob's recipe says it yields 15 muffins--which is absurd. Who has a 15 muffin tin? I found that it filled my 12 muffin clay form quite nicely (I believe it is from Pampered Chef? It does not stick though and is lovely. I don't like paper forms--they never seem to work.)
The result: a nutty-flavored, brownish muffin with melty chocolate. The girls loved them, although the little one picked out most of the apricot and the older ate the innards, leaving most of the "crust," but I'm counting it as a success.