Posts Tagged ‘baking’

New Semester

I’ve started my 2nd semester of my program. I have more work, but somehow I’m not as stressed, stressed and I will be proposing my prospectus and hopefully getting to teach in the fall.

My Aunt Annie introduced me to these muffins and gave me the original recipe. I love them. Not too sweet, only whole wheat, and they contain veggies, fruit, and protein. One regular sized muffin will keep me going for a good 4 hours. I’ve tweaked it to my own preferences.

2013-02-09 11.40.09

Zen Morning Glory Muffins

1 c molasses

5 ½ c Whole Wheat Flour

2 T. Ground Cinnamon

2 T Ground Ginger

4 t. Baking Soda

2 t. Baking Powder

1 t. salt

1 ½ c Raisins/Cranberries

1 lb Peeled & Grated Carrots

2 cups dried Shredded Coconut, unsweetened

1 8 oz can crushed pineapple or 1 c. pineapple (frozen or fresh) blended til chunky

1-2 c nuts (I like raw pepitas/raw pumpkin and sunflower seeds)

1 ¼ cups Vegetable Oil

4 t. Vanilla Extract

1 Cup Almond/Soy/Traditional Milk (if you use almond or soy these are vegan)

6 T Ground Flax seed mixed with 1 Cup Water

If you are using a traditional blender rather than spice blender/coffee grinder to grind the flax seed add the water a little at a time until it reaches the same consistency as pudding then add all the water.

Just mix everything together and baked at 375 for about 20 minutes. If you want you can use cupcake liners if not just quickly spray each cup.

370 degrees F, 20 minutes or until toothpick comes out clean.

I frequently only make a half recipe (full recipe is ~ 50 muffins) and freeze the half of the pineapple. You can also freeze the muffins. If you want them first thing in the morning 30 sec in the microwave, depending on the strength of your microwave, and they are ready. I prefer to eat mine midday, and I’ve found that I can carry it around in my satchel and it will defrost to the perfect temperature.


Do you know the muffin man?

Over the past couple years, I’ve started eating bananas. Healthy, cheap, easy, and full of energy. I couldn’t get into the texture and somehow it seemed too sweet. That being said I’ve gotten into bananas, to the extent I eat them almost everyday before the gym. Some days I plan to go to the gym and end up not going because something has changed or I realized I lost track of something. Which means that probably once a month at the end of the week I have an unhappy banana or two or three. These poor unhappy bananas get turned into banana bread or banana nut muffins. I love turning the banana bread into banana bread french toast, and my boyfriend will eat the muffins like they are candy, and with this much sugar they nearly are!

A dozen muffins!

I can’t take credit for the recipe, its been in my family in some variation or another for year. It’s so simple even with my couple additions/variations.

3 overly ripe bananas

1 stick of softened butter

1 c sugar

2 eggs

2 c all-purpose flour

1/4 tsp salt

1 tsp baking powder

1 c chopped nuts – walnuts (mom’s favorite) or pecans (my preference) (optional)

Splash of vanilla (optional)

1/8-1/4 tsp cinnamon (optional)

Preheat oven to 325.

Mix bananas, softened butter, and sugar until its combined. Add eggs. Stir in cinnamon and vanilla if you want it. Mix in flour, salt, and baking powder. Make sure you get everything incorporated together. Finally add in the nuts if you want them.

Now there is the choice of turning this lovely batter into muffins or bread. I usually choose muffins because they tend to last longer and I can easily take them into school as one of my many snacks. Either way spray your muffin tins or bread pan with pam or cooking oil, so it doesn’t stick. If you use cupcake liners for your muffins, you don’t need to spray the pan.

Bread pans are good because you can be lazy and just dump the batter in the pan, but if you have a muffin tin there is one more step. Use a 1/4 cup measuring cup to spoon the batter into the muffin tins. This makes your muffins equally size and helps them to cook evenly.

Now bake for 40-45 minutes if you are making muffins or for 1 hour if making the bread. Check by sticking a butter knife or toothpick in the middle and if it comes out clean and they are golden brown on top, they’re ready.

Final trick, when you pull it out and are letting things cool tip them on their side. This will also help everything not stick to the bottom of the pan.

Until later

Life is short, lick the spoon!