Thursday, November 8, 2012

Month of muffin mania, 2!



... and then there were EVEN MORE MUFFINS!


The month of muffin mania/madness continued with more delicious muffins. It is with great honor, joy, respect (for sweet (and occasionally savory) bready breakfast foods), and a touch of sadness (for the last muffins ever!!!! of muffin month; statistically speaking I am likely to bake more muffins in the very near future).

These four recipes were the favorites of the second (and last!) half of the muffin making, and the coconut lavender muffins made an encore appearance (by very very popular demand) at the historic last muffin morning.


Here they are, in all their muffinly splendor!
Jump to: Coconut Lavender Muffins with Chocolate, Butternut Squash and Leek Muffins, Steel-cut Oat and Apple Muffins, Carob Mint Muffins

For all the muffins the directions are about the same - mix together the dry ingredients in one bowl, the wet in another, combine, stir in the add-ins, and then bake in a greased muffin pan at an oven pre-heated to the given temperature. Happy baking!



These may have been the most requested (and re-requested) muffins of the lot - they're incredibly rich and fluffy, and the lavender flavor is wonderfully subtle. Yummm. One friend said they achieved the butteriness that many other (admittedly healthier) vegan muffins do not.

Coconut Lavender Muffins with Chocolate
Bake at 375°F for 20 - 25 minutes
dry ingredients:
1 ½ cup flour
1 cup whole wheat flour
1 cup sugar
1 Tbsp baking powder
½ tsp salt
wet ingredients:
1 14 oz. can of coconut milk
1/3 cup coconut oil
1 tsp vanilla extract
2 Tbsp lavender flowers, simmered over low heat for 10 minutes in 1/2 cup water (drain and save the water, discard the cooked flowers
add-ins:
¼ cup finely shredded coconut
¼ cup chocolate chips or chopped chocolate
1 Tbsp lavender flowers



Oh my goooodness. These muffins are the perfect savory-meets-sweet, fusions of fall flavors in an intersection of two unlikely vegetables in a fluffy, (dare I say perfect?) muffinly perfectly.

Butternut Squash and Leek Muffins
Bake at 400°F for 18 - 22 minutes
dry ingredients:
1 3/4 cups whole wheat flour
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
wet ingredients:
1 cup sugar
1 cup cooked and mashed or pureed butternut squash
1/3 cup water
1/2 cup canola oil
add-ins:
1 medium leek, white and light green portion thinly sliced (and well washed!)




These muffins are dense in the best way possible, they pack a healthy punch of whole grain and have a satisfying flavor and texture. Definitely a great every-day (make a batch and freeze 'em!) breakfast muffin.

Steel-cut Oat and Apple Muffins
Bake at 375°F for 20 - 25 minutes
dry ingredients:
2 cups whole wheat flour
1 cup white flour
1 Tbsp baking powder
1/2 tsp salt
wet ingredients:
2 Tbsp cornstarch + 1/2 cup water
1 1/2 cups soymilk
1/4 cup canola oil
1/3 cup brown sugar
1/4 cup steel-cut oats cooked in 1 cup water (I like to bring it to a boil in a cover pot, then turn off the heat and leave covered overnight)
add-ins:
1 medium apple, chopped
1 apple, sliced for tops (optional)





Based on a flavor combo from a local cafe/restaurant, these muffins co-starred at the muffin finale. The carob adds a nice sweet and malty flavor that is complemented nicely by the minty kick. Mmm!

Carob Mint Muffins
Bake at 375°F for 20 - 25 minutes
dry ingredients:
1 cup whole wheat flour
1 cup white flour
2/3 cup carob powder
1 Tbsp baking powder
1/4 tsp salt
wet ingredients:
1 1/2 cups water or soymilk
1/3 cup oil
1 tsp vanilla extract
1/2 tsp peppermint extract
1/2 cup sugar
add-ins:
1/2 cup finely chopped almonds

Muffin harmony. :)
Enjoy! Happy muffin baking! :D


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