Post by amarante on Oct 12, 2016 15:42:55 GMT -5
A relatively healthy muffin :-)
Cranberry, Oatmeal, and Flaxseed Muffins
Source: Editors Of Food52 - Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap
MAKES 24 MUFFINS
These muffins, adapted from Brooklyn’s Du Jour Bakery (Merrill’s favorite), are the best of both worlds: the rolled oats and whole wheat flour make them a hearty, wholesome breakfast, while the baking powder and baking soda provide the airy lightness that’s too often absent from healthier baked goods. Plenty of cinnamon plus a smattering of sweet-tart cranberries make the muffins seem sweeter than they actually are. Feel free to substitute any type of fresh, frozen, or even dried berry for the cranberries. And if you don’t believe our testament to these muffins’ greatness, ask Merrill’s toddler Clara; this is the only breakfast that can entice her away from her usual toast and yogurt.
5 cups (450g) rolled oats
2⅓ cups (280g) whole wheat flour
1 ½ cups (300g) light brown sugar
⅔ cup (75g) ground flaxseed or flaxseed meal
4 teaspoons baking soda
1 teaspoon baking powder
4 teaspoons ground cinnamon
½ teaspoon salt
2 eggs, lightly beaten
2 cups (475ml) buttermilk
1 cup (240ml) neutral oil, such as vegetable oil or mild coconut oil
¾ cup (175ml) water
2 cups (200g) fresh or frozen cranberries
1. Preheat the oven to 350°F (175°C). Line two standard-sized muffin pans with paper liners.
2. In a large bowl, stir together the oats, flour, brown sugar, ground flaxseed, baking soda, baking powder, cinnamon, and salt. Add the eggs, buttermilk, oil, and water and mix until just combined. Fold in the cranberries. Spoon the batter into the lined muffins cups, filling each to the top.
3. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
4. Let cool in the pans for 5 minutes, then transfer to a wire rack and let cool completely before serving.
How to Make Buttermilk at Home
To make a perfectly good substitute for buttermilk, simply measure out an amount of milk just shy of the amount of buttermilk called for. Then add a bit of white vinegar or lemon juice—about 1 tablespoon for every 1 cup (240ml) of buttermilk you need. Mix well, then let stand at room temperature for 5 to 10 minutes, until you see lumps when you stir the mixture around. If it doesn’t curdle, add a bit more vinegar or lemon juice. Your makeshift buttermilk won’t be as thick as the store-bought variety, but it will do the trick”
Source: Editors Of Food52 - Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap
Cranberry, Oatmeal, and Flaxseed Muffins
Source: Editors Of Food52 - Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap
MAKES 24 MUFFINS
These muffins, adapted from Brooklyn’s Du Jour Bakery (Merrill’s favorite), are the best of both worlds: the rolled oats and whole wheat flour make them a hearty, wholesome breakfast, while the baking powder and baking soda provide the airy lightness that’s too often absent from healthier baked goods. Plenty of cinnamon plus a smattering of sweet-tart cranberries make the muffins seem sweeter than they actually are. Feel free to substitute any type of fresh, frozen, or even dried berry for the cranberries. And if you don’t believe our testament to these muffins’ greatness, ask Merrill’s toddler Clara; this is the only breakfast that can entice her away from her usual toast and yogurt.
5 cups (450g) rolled oats
2⅓ cups (280g) whole wheat flour
1 ½ cups (300g) light brown sugar
⅔ cup (75g) ground flaxseed or flaxseed meal
4 teaspoons baking soda
1 teaspoon baking powder
4 teaspoons ground cinnamon
½ teaspoon salt
2 eggs, lightly beaten
2 cups (475ml) buttermilk
1 cup (240ml) neutral oil, such as vegetable oil or mild coconut oil
¾ cup (175ml) water
2 cups (200g) fresh or frozen cranberries
1. Preheat the oven to 350°F (175°C). Line two standard-sized muffin pans with paper liners.
2. In a large bowl, stir together the oats, flour, brown sugar, ground flaxseed, baking soda, baking powder, cinnamon, and salt. Add the eggs, buttermilk, oil, and water and mix until just combined. Fold in the cranberries. Spoon the batter into the lined muffins cups, filling each to the top.
3. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
4. Let cool in the pans for 5 minutes, then transfer to a wire rack and let cool completely before serving.
How to Make Buttermilk at Home
To make a perfectly good substitute for buttermilk, simply measure out an amount of milk just shy of the amount of buttermilk called for. Then add a bit of white vinegar or lemon juice—about 1 tablespoon for every 1 cup (240ml) of buttermilk you need. Mix well, then let stand at room temperature for 5 to 10 minutes, until you see lumps when you stir the mixture around. If it doesn’t curdle, add a bit more vinegar or lemon juice. Your makeshift buttermilk won’t be as thick as the store-bought variety, but it will do the trick”
Source: Editors Of Food52 - Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap