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Because I Love Muffins

26 Aug

Ah muffins. How do I love thee? Let me enumerate the reasons.
 
Moist and flavorful, you are more substantial than a cupcake (and need no frosting to draw me to you) and provide for more creative opportunity. A cinch to compose, all I need is two bowls and ten minutes and a dozen beautiful muffins are in the oven. Endlessly adaptable, a simple recipe can be taken apart and put back together, producing sweet dessert muffins and hearty breakfast muffins, the easiest snack ever.
Oh, but muffins, most recipes out there for you are made from ingredients that make us suffer. Vegetable oil, refined flour, white sugar. But it does not have to be so. Your beautiful flexibility lends itself perfectly to my real-food reworks, and I can create tasty versions using sprouted flour, local honey, and organic fruits and nuts. Bravo.
Here we have the most recent example of your goodness. A simple recipe that molded itself to my will, producing in muffin form the flavor of that childhood favorite: the peanut butter-honey-banana sandwich.
 
Peanut Butter-Honey-Banana Muffins
 adapted from lululuathome

Dry ingredients:
1 3/4 c sprouted flour (I used a mix of wheat and spelt)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
dash nutmeg
 
Wet ingredients:
1/4 c melted butter
1/4 c peanut butter
1/2 c honey
1 egg
1 T flaxseed meal in 1 T water (or an additional egg)
1 tsp vanilla
1 c mashed banana

Sift dry ingredients in a small bowl. Mix together wet ingredients in a large bowl, adding one ingredient at a time and thoroughly incorporating each. Then gently fold dry ingredients into wet ingredients, being careful not to overmix. Spoon into paper-lined or heavily greased muffin pans and bake at 350 for 15-20 minutes, until toothpick inserted into the center comes out clean. Allow to cool before devouring. Makes 12, which will be a week of breakfast snacks or one night of heaven for guests, particularly if you splurge and swipe a little nutella on top before serving.
 
Ah muffins, is it any wonder I love you?

ps: If  you are interested in checking out sprouted flour and live in the Seattle area, I am participating in a bulk order with a local buying club and can possibly get you a discount price.  Let me know in the comments before September 9th.

 

 

This post is part of Real Food Wednesday and Fight Back Friday

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Posted by on August 26, 2010 in Things Edible

 

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