These muffins though, I adore. They're definitely, recognizably cake muffins, but they won't put you into a diabetic coma, or leave your kids vibrating in a sugar rush for the whole morning.
Preheat your oven to the temperature of Food -- call and ask your grandma if you don't know what that is, -- then start with the dry ingredients in your mixer bowl:
Run the mixer on low to combine these relatively evenly.
Now add in your wet ingredients; 2/3 oz Greek yogurt -- I used nonfat, but if you want, you can use plain yogurt if it's easier. 1/2 cup cooking oil -- canola, sunflower, wesson, whatever you got that's not sesame or olive. 4 eggs 2 cups unsweetened applesauce 1 cup honey
Mix until the lot resolves into a nice batter, then add; 1 cup dried cherries 1 cup rough-chopped walnuts 2 - 3 tablespoons buckwheat groats. I put these in for added crunch, and because I love buckwheat, but if you don't have or cannot find them, then just leave them off, and add in more flour if the batter seems to need it.
Line your muffin tin -- either with pre-formed paper cups, or if you've traveled recently in New Zealand, form your own cups out of squares of baking parchment, -- then ladle your batter in. These muffins rise, so don't fill up the space, or you'll be cleaning up a mess afterward.
In my oven, these want about 25-30 minutes, but depending on altitude, you'll probably want to start checking on them at around 20. When you can stab a toothpick into the centre of each, and it comes out without batter sticking to it, they're done. This recipe makes 18 good size muffins for me, but with smaller muffin tins, it could stretch to 24 pretty easily. And, since they're made with honey they'll keep longer in the fridge. Assuming you don't nom them all soon as they get out of the oven, that is. Trust me, that's easy to do.
In case you were wondering...
Preheat your oven to the temperature of Food -- call and ask your grandma if you don't know what that is, -- then start with the dry ingredients in your mixer bowl:
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup oat bran
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon cloves
1/4 teaspoon ground ginger.
Run the mixer on low to combine these relatively evenly.
Now add in your wet ingredients;
2/3 oz Greek yogurt -- I used nonfat, but if you want, you can use plain yogurt if it's easier.
1/2 cup cooking oil -- canola, sunflower, wesson, whatever you got that's not sesame or olive.
4 eggs
2 cups unsweetened applesauce
1 cup honey
Mix until the lot resolves into a nice batter, then add;
1 cup dried cherries
1 cup rough-chopped walnuts
2 - 3 tablespoons buckwheat groats. I put these in for added crunch, and because I love buckwheat, but if you don't have or cannot find them, then just leave them off, and add in more flour if the batter seems to need it.
Line your muffin tin -- either with pre-formed paper cups, or if you've traveled recently in New Zealand, form your own cups out of squares of baking parchment, -- then ladle your batter in. These muffins rise, so don't fill up the space, or you'll be cleaning up a mess afterward.
In my oven, these want about 25-30 minutes, but depending on altitude, you'll probably want to start checking on them at around 20. When you can stab a toothpick into the centre of each, and it comes out without batter sticking to it, they're done. This recipe makes 18 good size muffins for me, but with smaller muffin tins, it could stretch to 24 pretty easily. And, since they're made with honey they'll keep longer in the fridge. Assuming you don't nom them all soon as they get out of the oven, that is. Trust me, that's easy to do.