Wednesday, March 26, 2008

Muffins in a Minute

I purchased this WONDERFUL book a couple of years ago. I've been receiving her email newsletter ever since. This latest one is definately a keeper!

Muffins for the Freezer
I’ve discovered a wonderful way to enjoy fresh muffins even on hectic mornings. I’ve tried freezing muffins and then letting them thaw or warm them up before eating but it still didn’t quite hit the spot.

Finally, I found a way that works. You make up a big batch of dough (from the recipe below I chose 5 different flavors and make them all up that day) and then flash freeze it in foil muffin liners. After they freeze then put them into a gallon size baggie. When you want to eat them: Take them out and put them into a muffin pan. Preheat oven to 400 degrees and bake for 20 minutes or until done. Fresh muffins!

Here’s my recipe:

Muffin Base Mix

18 cups whole wheat pastry flour
5 cups evaporated cane juice*
6 tablespoons baking powder
2 tablespoons baking soda
2 tablespoons salt
3 tablespoons ground cinnamon
3 teaspoons ground nutmeg

* If desired, evaporated cane juice can be omitted then stir in 1 cup honey for every 24 muffins as you make them.

Measure all ingredients into a large bowl, blend well and the transfer to a sealable storage container.

Shelf life: 6 to 8 months. Makes enough mix for about 5 batches of 24 muffins each.

To make 24 regular size muffins:

Heat oven to 400 degrees F.

Grease muffin pans.

In a large bowl, beat:

4 eggs
3 teaspoons vanilla extract
2 cups water, milk, kefir or yogurt
1 cup virgin coconut oil or melted butter
(1 cup honey if you don’t have sugar in the mix.)

Stir in 5 cups muffin mix and any additional ingredients just until moistened. The batter should be lumpy.

Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.

Crunchy Topping for 24 muffins:

Mix together:

1 cup rolled oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons ground cinnamon

Cut in 1/2 cup softened butter with fork or pastry cutter until crumbly.
Sprinkle mixture atop uncooked muffins before popping them into preheated oven.

Ingredients to add to mix before baking:

Apple Muffins:
3 cups raw grated apples
1 teaspoon ground cloves
1 cup nuts or raisins

Sprinkle with cinnamon and sugar mixture before baking.

Applesauce Muffins:
1 cup applesauce
2 tablespoons cinnamon

Banana Muffins:
2 mashed bananas
1 cup walnuts (optional)

Blueberry Muffins:
2 cups fresh or frozen rinsed blueberries
(or any berries: we use the Triple Berry Mix from Costco)

Carrot Muffins:
2 cups grated carrots
1 cup raisins
1 1/2 teaspoons allspice

Cranberry Orange Muffins:
2 cups chopped fresh or frozen cranberries
1/2 cup orange juice

Gingerbread Muffins:
2 tablespoons ground ginger
1/2 cup molasses
2 cups raisins

Pumpkin Muffins:
2 cups or 1 can solid pack pumpkin
1 tablespoon pumpkin pie spice

Zucchini Muffins:
2 cups grated zucchini
2 tablespoons cinnamon
1 cup chopped nuts (optional)

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