Muffin Madness

By Arlene Bascom

Winter is a great time to have a little "muffin madness." When it is cold and dreary outside, baking up some healthy, tasty breakfast treats helps beat the winter blues. The great thing about muffins is that you can also pack a nutritional punch in each muffin. Muffins sold in bakeries may be loaded with calories, fat and sugar, but when you make your own, you control the ingredients.  

Bake a batch any morning you feel up to it and pack the extras in Ziploc bags in the freezer. On rushed or low-energy mornings, microwave a muffin for about 30 seconds to eat with an egg for a quick hot meal.  Actually, these muffins are too yummy to be typecast as breakfast muffins; eat them anytime for a filling and satisfying snack.

Blueberry Orange Muffins

Blueberry muffins are always special, but this recipe uses mixed grain flours and orange peel and orange juice to enhance the overall flavor with a surprisingly delicious result. 

1 c. each of wheat, spelt, and oat flour (or 3 c. all-purpose flour)

4 tsp. baking powder

1/4 tsp. baking soda

¼ tsp. salt

1/2 c. agave

1 egg, slightly beaten

1 c. milk

1/2 c. olive oil 

1 Tbsp. grated orange peel

1/2 c. orange juice

1 c. frozen or fresh blueberries

Preheat oven to 400. Grease two medium-sized muffin tins or line with paper liners. In a large bowl, combine flour with baking powder, soda, salt. Beat together egg, milk, agave, oil, orange peel, and orange juice. Toss blueberries with some of the flour mixture to coat. Add egg mixture to flour mixture, carefully adding the blueberries last. Stir only to mix. Spoon into prepared muffin tins, filling 2/3 full. Bake for 20 minutes or until light brown. Makes approximately 1 1/2 dozen.

Peanut Butter Oat Muffins

These peanut-packed snacks are really good night, morning or noon...a real winner if you love peanuts.

1 1/4 c. all-purpose flour

3/4 c. rolled oats (or quick cooking if you like less crunch)

1/2 c. brown sugar or coconut sugar

3 tsp. baking powder

1/2 tsp. salt

Dash of ground cinnamon

1 egg

1/4 c. peanut butter (no reduced fat or generic brands please)

1 1/4 c. milk

1/2 c. chopped peanuts

Preheat oven to 375. In a medium bowl, combine the flour, oats, sugar, baking powder, salt, and cinnamon. In another bowl, beat the egg, peanut butter, and milk until smooth. Stir into dry ingredients just until moistened. Fold in peanuts. Fill greased or paper-lined muffin cups 3/4 full. Bake 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Makes about 1 dozen muffins. 

Best Pineapple Bran Muffins

The pineapple makes these muffins moist and delicious.

1/2 c. rolled oats

1 c. white flour

1 c. whole wheat flour

1/2 c. All Bran cereal

1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 egg, beaten

1/4 c. olive oil

1/2 c. molasses (or honey if you like a milder flavor)

3/4 c. buttermilk

1 c. crushed pineapple with juice

1/2 c. chopped walnuts, dates, or raisins

Preheat oven to 400. Grease two medium-sized muffin tins or line with paper liners. In a large bowl, combine oats, flours, cereal, salt, baking powder, and baking soda. Stir to combine and make a well in the center. Add egg, oil, molasses, buttermilk, and pineapple.

 Mix until dry ingredients are moistened. Stir in chopped walnuts, dates, or raisins. Fill prepared muffin cups 2/3 full. Bake for 12-15 minutes or till lightly browned. Makes 18.