muffin recipe

[Guest guest]

I tried making muffins with the recipe in NT, and I

don't know if I messed it up somehow, but they came

out very tough, they got too browned outside before

being cooked inside, and they clung to the paper

muffin cups like they were glued in. I've loved every

other recipe I've tried in the book so far, but was

disappointed by the muffins, especially since there's

a muffin recipe I'd been using for years that I loved,

but didn't want to use any longer because the flour

wasn't soaked or sour leavened. But then I decided to

try modifying my old recipe and soaking the flour. It

worked! I was so happy. The muffins came out fluffy

and tasty. So I thought I'd share the recipe. I

usually make them as spice muffins, but you could

leave out the spices, and/or add fruit or nuts (I

haven't tried these variations with the new

modifications, but they always worked with the old

recipe). I used buttermilk, but I suspect kefir or

yogurt thinned with a little milk would work as well.

SPICE MUFFINS

1 cup buttermilk

1 3/4 cups flour (I used spelt)

Mix flour and buttermilk together and let soak

overnight.

1/2 cup sucanat or evap. cane juice

2 1/2 teaspoons non-aluminum baking powder

3/4 teaspoon sea salt

1 well-beaten egg

1/3 cup melted butter

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

Add the remaining ingredients to the flour/buttermilk

mixture, blend well. I suggest an electric mixer, the

flour and buttermilk make a sticky, doughy clump, to

evenly distribute the rest of the ingredients and have

no lumps mixing by hand would be more difficult.

Fill muffin cups about 2/3 full (use paper cups or

grease the pan well), bake at 400 degrees for 25

minutes. Makes 12.

Aubin

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[Guest guest]

Basic Sweet muffins:

1 1/2 cups all purpose flour

1/2 cup sugar substitute

2 teaspoons baking powder

1/2 teaspoons salt

1 Large egg

2/3 cup soy milk ( or rice milk)

1/4 cup vegetable oil ( or applesauce, or peanut butter, if tolerated)

Stir together first 4 ingredients in a large bowl:make a well in center of

mixture.

Stir together egg, milk, oil until blended. Add to dry ingredients, stirring

just until moistened.

Spoon batter into lightly greased muffin pan, filling almost 2/3rds full. Bake

at 400* for 18-20 minutes.

Remove muffins from pan immediately.

Before baking, I top each of the muffins with a bit of sugar free jam ( any

flavor) it gives them color as well as taste, as they also do

not brown well, like the cookies. It melts - covering the tops, almost like

colored frosting ( almost)

[Guest guest]

You go girl! I wish I was a good enough cook to experiment but I can barely make

anything edible WITH explicit instructions!

Let us know what happens. Good luck.

Lynne

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