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Posts Tagged ‘muffins’

Nothing gets Ecogirl’s wheels turning like food. She makes food out of Play-Doh. She adores her toy kitchen. She loves to “bake” cupcakes on a certain kiddie app on my iPad.

But doing a real live project in the kitchen … now that is her idea of a little piece of heaven.

Ecodaddy has been home sick for a couple of days, and is getting a bit cabin feverish. Today, he rallied just enough energy to volunteer to bake blueberry muffins with Ecogirl. She was overjoyed, and totally enraptured every step of the way.

These muffins are light and fluffy, and the yogurt really contributes to how tender, moist, and delicious they are. I’ll be honest though: this is a fairly “mainstream” recipe, with white flour and sugar (we used organic flour and organic evaporated cane juice), inspired by Alton Brown’s recipe.

Sidenote: Since I’m on Stage 1 Candida Diet at this point, I can’t actually taste them. No sugar, wheat or dairy, and this one is guilty on all three counts.

Drats.

I’ll tell you this much though: they made the kitchen smell really good. Really really good.

So good in fact, that I threw nutrition caution to the wind and allowed Ecogirl to have two of them, buttered, in lieu of dinner tonight.

Now that’s a good muffin!

Blueberry Muffins
  • 12.5 ounces of all-purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • Heavy pinch of sea salt
  • 1 cup sugar (can decrease as desired)
  • 1/2 cup plus 1 Tbsp grapeseed or other vegetable oil
  • 1 egg
  • 1 cup plain yogurt (we used full fat)
  • 1 1/2 cups fresh or frozen blueberries
  1. Preheat oven to 380 degrees Fahrenheit. Use 1 Tbsp grapeseed oil to grease the muffin pan
  2. In a large bowl, sift together the flour, baking soda, baking powder and salt and set aside
  3. In another large bowl, whisk together the sugar, oil, egg and yogurt
  4. Add the dry ingredients, reserving 2 Tbsp to toss with the blueberries
  5. Stir mixture until barely mixed, should still see a little bit of powder
  6. Toss blueberries with 2 Tbsp dry mixture to coat. Stir 1 cup of blueberries into batter, stir 3 or 4 more times. Do not overmix. Reserve the remaining 1/2 cup blueberries
  7. Divide the batter evenly amongst muffin pan to make 12 muffins, and sprinkle remaining 1/2 cup berries on top of muffins. Press down lightly
  8. Place into the oven and increase the temperature to 400 degrees. Bake for 20-25 minutes, rotating the pan halfway through cooking time
  9. Remove from the oven and turn out, upside down, onto a dish towel
  10. Serve immediately or let cool, then store in an airtight container for up to three days
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Ecodaddy is away for a three day snowboarding trip, so it’s just me and the Ecokids this weekend. What to do? What to do? Hmmm…

Bake something yummy of course!

Today’s kitchen project was borrowed and modified from Mama Pea. These whole wheat banana millet muffins have a hearty, bran-like consistency, with the mellow sweetness of banana. She adds chocolate chips to hers, but I left those out because I’m still trying to lose the pregnancy weight from little Ecobaby. Twenty-eight pounds to go. *Sigh*

We don’t keep a vegan household, but it’s nice to eat super-clean from time to time, with no animal products. Dare I admit: I do love me some organic, pastured butter spread on these muffins warm out of the oven! Mmmm….

Although millet is one of the primary ingredients in bird food, it ain’t just for the birds! Ecogirl will attest to that.

Vegan Banana Millet Muffins

  • 2/3 cup millet
  • 1/2 cup all purpose (AP) flour
  • 1/2 cup whole wheat (WW) flour
  • 1 and 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tsp cinnamon
  • 2 bananas, mashed
  • 1/2 cup turbinado sugar
  • 2 Tbsp coconut oil
  • 1/2 cup rice milk (can use any non-dairy milk of choice)
  • 1 vanilla bean pod, scraped (you can use 1 tsp vanilla extract if you prefer)
  • 12 thin slices of banana
  1. Preheat oven to 375 degrees. Measure millet into a food processor, coffee grinder, spice mill, or high-powered blender like Vita-Mix and pulse into a fine texture. Pour into a large bowl and add AP flour, WW flour, baking powder, baking soda, cinnamon and salt.
  2. Mash bananas, and add oil, milk, sugar, and vanilla. Fold the wet ingredients into the dry, and DO NOT OVERMIX! This is a cardinal rule for all muffin making.
  3. Spoon the batter into 12 lined muffin cups and top with banana slices. Bake 17-19 minutes.

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