Golden Morning Muffins – Your Way

Golden Morning Muffins (no topping)

My Golden Morning Muffins are moist and delicious.  I just made a batch this morning.  There were eighteen of them.  Now there are two.   Granted, we had three friends over for coffee but that’s still a LOT of muffins. 

That’s how good they are.

They’re a take-off on a muffin I had several years ago called Morning Glory Muffins.  There are probably a dozen different recipes for Morning Glory muffins but they all involve fruit and/or nuts and/or carrots, etc cytotec pills buy online.

Golden Morning Muffins is the name I chose for them after checking to see if there are any other muffins out there in cyberspace with the same name.  They’re aren’t.

The beauty of this recipe is that it’s totally “customizable” just by changing out the fruit and nut combination. 

As usual, I advise reading through the entire recipe before starting.  It’s also a good idea to measure all ingredients before putting them together.

GOLDEN MORNING MUFFINS
Makes 18 – 24 muffins depending on size

What you’ll need:

1 cup whole wheat flour
1/2 cup all-purpose flour (I use unbleached flour)
1 cup old fashioned rolled oats
1/2 cup firmly packed brown sugar
1 Tablespoon oat bran
2 teaspoons baking soda
1/2 teaspoon salt

1/2 cup organic vanilla yogurt (or plain yogurt or sour cream)
2 medium bananas, mashed
1/4 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 egg

1 cup chopped dried apricots*
1 cup golden raisins*
3/4 cup chopped walnuts*
1/4 cup unsweetened coconut*

Topping – A Tablespoon or two of each:
Ground flax seed
Wheat germ
Sugar – preferably raw sugar

NOTE: You can also include finely chopped nuts and/or coconut in the topping.

Preheat the oven to 350 degrees F.  Either line your muffin tins with paper muffin liners or spray them with non-stick spray.

NOTE: If you use paper muffin liners the muffins, cool the muffins before removing the paper as they will stick a bit if they’re too warm.

Combine the yogurt, mashed bananas, applesauce, vanilla, and egg in a small bowl.  Combine the seven dry ingredients in a large mixing bowl then make a well in the center and add the wet ingredients, mixing until just combined.  Fold in the fruit and nuts.

Fill each muffin cup 1/2 to 2/3 full.  Sprinkle each with the topping mixture and bake for about 20 minutes or until they bounce back when touched lightly or when a toothpick inserted in a muffin comes clean.

Let cool about five minutes before removing to a cooling rack.

Enjoy…

*NOTE:  As long as you keep the fruit/nut mixture to about three cups total, you can use whatever you like or have on hand.  I’ve made this recipe using:

Dates
Dried Cherries
Dried Cranberries (or Craisins, as they’re often called)
Dried Apricots
Dark raisins
Pecans, chopped almonds or other nuts
Chopped, fresh apples
Grated carrots

Blueberry Muffins with Banana

These muffins are moist, flavorful, and delicious in spite of an error that I made while creating them!  More on that, later.

BLUEBERRY MUFFINS WITH BANANA

1/2 cup soft butter
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 cup mashed banana (about 1 medium-size banana)
2 cups all-purpose flour
1/2 cup vanilla almond milk
1 tablespoon toasted wheat germ
1/2 teaspoon ground nutmeg
2 cups blueberries (fresh blueberries or frozen berries that have been thawed and rinsed)

For topping:  Combine toasted wheat germ and sugar…about a  tablespoon of each

  1. Preheat oven to 375 degrees F.  Spray a 12 muffin pan with cooking spray or line with paper baking cups.
  2. Beat the butter and sugar in a medium bowl until light and fluffy.  Beat in the eggs, one at a time, then add the vanilla, baking powder and salt.
  3. Mix in the mashed banana, nutmeg and toasted wheat germ,
  4. Alternate adding the flour and the almond milk, folding gently with each addition.
  5. Fold in the blueberries.
  6. Scoop the batter into the muffin cups and sprinkle each generously with the toasted wheat germ and sugar.
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Bake for 25 minutes until the tops are golden.  Remove the muffins to a cooling rack and allow them to cool for about 15 minutes.   If you’ve used paper baking cups, they’ll be easier to remove if the muffins are cool.

So…what was my error?

Well, the nutmeg, toasted wheat germ and a tablespoon of sugar were supposed to be the topping.

A few seconds after I slid them into the oven,  I realized that I had not added the last of the vanilla almond milk.  Argghhhh!!  No wonder the batter was stiff!

So, I scraped the batter back into the bowl, added the rest of the almond milk, washed the muffin pans, re-scooped the batter into the paper baking cups, sprinkled them with more toasted wheat germ and sugar (omitting additional nutmeg) and slid them into the oven.

I fully expected the batter to sink in the center of each muffin.  That happens sometimes when you’ve mixed the batter too much.  At the very least, I expected them to be heavy.

I was wrong…they were light and fluffy and quite delicious!  The nutmeg and toasted wheat germ were barely noticeable but I’m convinced that they added to the richness of the muffins.

This recipe is a keeper.

Inspired by:  A recipe called “The Best Blueberry Muffins” from the book Muffins a great little cookbook by Elizabeth Alston.