Whole Wheat Mixed Berry Muffins

My problem during the holiday season is not that I stop exercising and eating healthy meals, it's all bonus eating and drinking that I do on top of my regular healthy routine. I've definitely packed on a little holiday cheer, and while I won't be trading in my homemade eggnog for SlimFast, it's time to get back on track. And what better way to start the new year than baking a batch of whole wheat, berry-packed muffins? They may not be vegetarian, vegan, gluten-free, or dairy-free, but they're just the thing this omnivore, food-loving, born-and-bred Wisconsin girl needs to get her 2014 off on the right foot. Fresh from the oven on a leisurely day off, they're sweet and tender and bursting with juicy berries, but they'll also be a bright spot in my work day when rescued from the freezer for a quick breakfast.

Whole Wheat Mixed Berry Muffins

adapted from Gourmet

makes 12 muffins

1 3/4 cups whole-wheat pastry flour
1/2 cup turbinado sugar
2 teaspoons baking powder
3/4 teaspoon salt

1/2 teaspoon cinnamon
1 large egg
1/2 cup low-fat or whole milk
5 tablespoons unsalted butter, melted
1 1/2 cups fresh or frozen mixed berries (blueberries, raspberries, blackberries, etc.)

1. Preheat oven to 375°F with rack in middle. Butter muffin pan or line with paper cups.

2. Whisk together flour, sugar, baking powder, salt, and cinnamon in a large bowl.

3. Whisk egg in another bowl, then whisk in milk and butter. Add to dry ingredients and stir with a rubber
spatula until just combined (batter will be dense). Fold in berries. Divide batter among muffin cups.

4. Bake until a wooden pick inserted into center of muffins comes out clean, about 20 minutes. Cool in pan 5

minutes, then unmold onto a rack. Serve warm or at room temperature.

Zucchini Corn Muffins

Another zucchini recipe, you say? I've spent quite a bit time handling the zucchini my garden so graciously bestowed upon me and I've got a few more recipes to share before the season has completely left us. Without ever having seen a particular recipe, the notion of zucchini cornbread got stuck in my head. A quick Google search led me quickly to some reputable source material that I only had to tweak slightly to fit my needs. I'm more of a fan of corn muffins than cornbread because it means you get more crispy edges and I can make big batches and freeze the extras in individual portions. This recipe is not too far from your standard cornbread/corn muffins recipe, but swapping in whole wheat pastry flour provides a nice textural and flavor contrast to the cornmeal, light and nutty where the cornmeal is sweet and dense. A healthy amount of butter and eggs keeps these corn muffins luxurious and moist, nicely accented by the rich tang of buttermilk. Sugar is present in the perfect proportion to add a hint of sweetness to this savory muffin that pleases the eyes with lovely green flecks of zucchini dancing throughout. Part of my Labor Day marathon in the kitchen (during which I used up several pounds of zucchini), I originally ate these with Spicy Cold Tomatillo Soup, but I'm eagerly anticipating the cooler days when I'll be dunking them into a bowl full of chili.

Zucchini Corn Muffins
adapted from Epicurious
makes 12 muffins

1/2 cup (1 stick) unsalted butter plus more for pan
2 large eggs, lightly beaten
1/2 cup buttermilk
1 large zucchini (about 10 ounces)
1 cup all-purpose flour
1 1/2 cup whole wheat pastry flour (or 1 cup all-purpose + 1/2 cup whole wheat)
1/2 cup sugar
1 teaspoon baking powder
3/4 teaspoon fine sea salt
1/2 teaspoon baking soda
3/4 cup medium-grind cornmeal

1. Position a rack in the middle of oven and preheat to 350°. Line a 12 cup muffin pan with paper liners or butter generously.

2. Melt 1/2 cup butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.

3. Coarsely grate zucchini. Add to bowl with butter mixture and stir until well blended.

4. Sift both flours, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture; fold just to blend (mixture will be very thick). Transfer batter to prepared pan.

5. Bake muffins until golden and a tester inserted into center comes out clean, 18-22 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack.

Zucchini, Banana, and Flaxseed Muffins

It's not often that I have enough time to bake breakfast and sit down and eat it in the morning, but that's just what I did with my day off on Labor Day. Most of my morning was spent on labors of love in the kitchen, with my oven occupied for hours, and these were the perfect fuel to keep me going. Zucchini muffins were the obvious choice for my breakfast baking, given my ample crop, and these came with the highest recommendation from a coworker - her nine-year-old son ate five of them in one day. As usual, I added my own spin to the recipe, swapping out all-purpose flour for whole wheat pastry flour, using the more intensely flavored dark brown sugar in lieu of the light, and reducing the amount. The banana-dark brown sugar combination adds a subtle bananas foster note to the recipe, backed up the rich (and omega-3 dense!) flax meal. Gorgeous green flecks of zucchini permeate each bite, suspended deliciously in a tender whole wheat pastry flour matrix. I froze a good portion of these muffins for weeks of breakfasts at the ready, which I know I'll be eager to scarf done when my zucchini crop has completely dwindled away.

Zucchini, Banana, and Flaxseed Muffins

adapted from Martha Stewart

makes 12 muffins

Nonstick cooking spray
1 3/4 cups whole wheat pastry flour (or all-purpose flour)
1/2 cup ground flaxseed
3/4 to 1 cup lightly packed dark brown sugar (to taste)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 teaspoon ground cinnamon
1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
1/3 cup mashed ripe banana (from 1 large banana)
3/4 cup whole milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).

2. Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.

Whole Wheat Zucchini Muffins

My zucchini consumption is no longer keeping up with my zucchini crop. I currently have eight zucchini in the fridge and at least a half dozen on the vine that are sure to join them shortly. But no shortage of ingredients means no shortage of recipes to share! I'll be honest, I've been putting off making zucchini bread/muffins because that's the first recipe that people typically go for, but it was time to take on this classic. I find that there's far too little distinction between cupcakes and muffins these days, so when I bake my own, I make the lightly sweetened, whole grain variety. The problem with a lot of whole grain baking is that the end product is too dense, but using whole wheat pastry flour remedies that problem entirely. Baked goods turn out light and tender while maintaining the nutty flavor of the whole wheat flour, so there're little reason to use anything else for baking most of the time. Applesauce, banana, and honey create a subtle, nuanced sweetness, keeping the muffins especially moist along with milk and heart-healthy olive oil. I used this recipe to make six jumbo muffins instead of the original ten to twelve (I have what you might describe delicately as a hearty appetite), but with no unvirtuous ingredients and great flavor, I see no reason not to eat with aplomb. I've included the original baking instructions, but if you choose to make the larger variety as well, begin checking for doneness starting at five to ten minutes after the baking time specified (ovens will vary). With luxury of a long holiday weekend, it's the perfect opportunity to take the time to bake up a hearty breakfast to linger over, enjoying each delicious, nutritious bite and savoring your well-earned break.

Whole Wheat Zucchini Muffins

adapted from Greatist

makes 10 to 12 regular-size muffins or 6 jumbo muffins

2 cups whole wheat pastry flour (or regular whole-wheat flour)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon kosher or sea salt
1/2 cup apple sauce
1/4 cup olive oil
1/4 cup milk (of your choice)
1 banana, mashed
1/4 cup honey or maple syrup
1 cup grated zucchini (about 1 large zucchini)

1. Preheat the oven to 350 degrees.

2. In a large mixing bowl combine all the dry ingredients. In a separate medium-sized bowl, whisk together the apple sauce, olive oil, milk, banana, and honey.

3. Add the wet ingredients to the dry ingredients and stir to combine. Fold in the zucchini.

4. Fill lightly greased or lined muffin cups, and bake for 15-20 minutes, or until the tops have browned. The insides will be exceptionally moist!

5. Let the muffins cool to firm up, or eat them while they are ultra-tender and warm!

Carrot Date Muffins

Although I do indulge in culinary trends from time to time, I haven't jumped on the gluten-free bandwagon. There are plenty of people out there without a gluten intolerance that think going gluten-free is somehow healthier, but I'm certainly not one of them. That being said, if I come across something delicious that also happens to be gluten-free, I won't pass it up. Thanks to Good to the Grain, I have a deep appreciation (and large store) of less-than-mainstream flours. When I woke up New Year's Day in the mood to bake up some breakfast, I had everything I needed already in the pantry to make these coincidentally gluten-free muffins. Although they are a bit denser than ones I would typically make using whole wheat pastry flour, the lovely flavor of the almond flour makes up for the difference in texture. Carrots, dates, and maple syrup create a complex sweetness, combining beautifully with the rich nuts, aromatic spices, and tropical hint of the coconut oil. Naturally most delicious fresh from the oven, extras can be frozen so a quick breakfast is always at the ready. Whether you're going gluten-free or not, these muffins will get your day started right.

Carrot Date Muffins
adapted from Whole Foods Market
makes 12 muffins

2 medium carrots, peeled and coarsely chopped
1 cup chopped pitted dates
1/2 cup chopped toasted walnuts or pecans
1/4 cup melted virgin coconut, high-heat sunflower oil, or canola oil
2 eggs, lightly beaten
1/4 cup plus 2 tablespoons pure maple syrup
3/4 cup amaranth flour or millet flour
3/4 cup ground almond flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon sea salt

1. Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside. Preheat oven to 375°F. Place carrots and dates in the bowl of a food processor. Pulse and then blend until finely chopped. Add walnuts and pulse to finely chop. Transfer to a bowl; add oil, eggs and maple syrup, stir to combine completely.

2. In a separate bowl, combine all remaining dry ingredients. Pour liquid ingredients over dry ingredients and stir until just combined. Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack.

White House Honey-Oat Muffins

I am always in favor of using natural, unprocessed sweeteners instead of corn syrup or cane sugar in recipes. Sweeteners like molasses, honey, and maple syrup deliver the requisite sweetness along with nuanced flavor. In many recipes those subtle elements of flavor are present but still take a backseat to the primary flavors of the recipe but in these muffins the honey really gets to shine. I'm lucky enough to have access to dozens of different kinds of honey from local purveyors, so I greatly change the character of the muffin depending on if I use mild clover honey, bold buckwheat honey, or anything in between. Whole wheat flour complements honey particularly well, accented by a subtle hint of spice from the cinnamon and coriander. A simple, but crowd-pleasing recipe, this delicious and nutritious muffins will start any weekend morning off right.

White House Honey-Oat Muffins
adapted just slightly from Food and Wine
makes 12 regular size muffins

3/4 cup old-fashioned rolled oats
1 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
3/4 teaspoon salt
1/2 cup plus 2 tablespoons honey
1/2 cup buttermilk
1/2 cup canola oil
2 large eggs

1. Preheat the oven to 375°. Coat a 12-cup muffin pan with cooking spray. In a large bowl, mix the oats with the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, coriander and salt.

2. In another bowl, whisk the honey with the buttermilk, canola oil and eggs. Pour the honey mixture into the dry ingredients; mix just until combined.

3. Spoon the batter into the prepared muffin cups and bake for about 18 minutes, until they're golden and a toothpick inserted into the center of the muffins comes out clean. Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.

Cinnamon-Carrot Muffins

Sometimes simple flavor combinations can surprise you with how great they are, and for me, this muffin is a prime example. This is a very simple muffin, flavored with just cinnamon, carrots, and brown sugar, but somehow the sum of those parts is so much more than the ingredients themselves. Moist, sweet, and tender, these muffins are reminiscent of carrot cake, and could be made much more so with the addition of raisins, walnuts, and a bit of nutmeg. Except for special occasions, I'm not a fan of super-sweet breakfast foods and these muffins had just enough sweetness to feel a bit dessert-like without leaving the realm of things I'd eat for breakfast any day of the week. Like most baked goods, these are the best piping hot, fresh from the oven, but also freeze exceptionally well so you can stock your freezer with healthy breakfasts. An easy way to incorporate vegetables into your breakfast even when you're in a rush, these superbly simple and tasty muffins are well-worth a place in your repertoire.

Cinnamon-Carrot Muffins
adapted from Whole Living
makes 12 standard muffins (or 6 jumbo muffins)

1 1/4 cup whole wheat pastry flour
2 tablespoons wheat germ
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1/3 cup vegetable oil
1/3 cup buttermilk
2 large eggs
3/4 cup light brown sugar
2 cups finely grated carrots (4-5 carrots)

1. Preheat oven to 350 degrees.

2. Line a standard muffin tin with paper cups.

3. Whisk flours, wheat germ, cinnamon, baking powder, baking soda, and salt in a bowl. Whisk remaining ingredients in a separate bowl. Fold dry ingredients into wet and mix until just combined.

4. Spoon batter into cups.

5. Bake until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes. Cool in pan for 15 minutes, then transfer to a wire rack to cool slightly before serving.

Blueberry Spelt Muffins

There's nothing that makes my Sunday morning ritual of reading the newspaper and watching CBS Sunday  morning with a hot cup of coffee more special than muffins or scones fresh from the oven for breakfast. When the farmer's market isn't on the Square and I can't get a scone from my favorite healthy scone purveyor each Saturday, I like to bake something special, freezing extras to be had for weekday breakfasts. Recently I was gripped by a craving for blueberry muffins, which were more than satisfied by this healthy and flavorful recipe. For those looking to explore "alternative" flours, spelt, which pairs beautifully with berries, is a great place to start, but even if you don't have an eclectic collection of flours as I do, these are still delicious when made with whole wheat pastry flour or a combination of whole wheat and all-purpose flour. Subtly sweet, tender, and moist, these muffins are a great way to start any day, whether a relaxing weekend morning or hectic weekday, and healthy enough that you can indulge in the jumbo size without any guilt (as I did). On that note, because I made jumbo muffins instead of standard size (and my oven often seems to run a bit hotter than it should) I've left the baking instructions as written by Whole Foods, but I would encourage you to start checking the muffins early so they don't dry out. A solid version of an old standard, these muffins are sure to please almost any palate and a great way to get your family to enjoy whole grains.

Blueberry Spelt Muffins
makes 1 dozen regular-size muffins, or 6 jumbo muffins
from Whole Foods Market

4 tablespoons (1/2 stick) softened butter or canola oil, plus more for greasing the pan
2/3 cup sugar
1/3 cup unsweetened applesauce
2 eggs
1/2 cup orange juice
2 teaspoons vanilla extract
2 cups spelt flour
2 teaspoons baking powder
1 teaspoon grated orange zest
1/4 teaspoon salt
2 cups fresh blueberries

1. Preheat oven to 375°F. Butter a 12-cup muffin tin or line with paper muffin liners. In a large bowl, cream together butter or oil and sugar. Stir in applesauce, eggs, orange juice and vanilla.

2. In a second large bowl, whisk together flour, baking powder, zest and salt. Stir flour mixture into butter-egg mixture until just combined. Gently stir in blueberries. Spoon batter into muffin cups and bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.

Molasses Bran Muffins

Greetings 2012!

Although I really don't place any real significance on January 1st as compared to any other day of the year, as a fervently type-A person and lover of rituals and lists, I can't help but indulge in a bit of the ritual of New Year's Eve/New Year's Day. I believe that you should make changes any time that you want to better yourself, but despite all rationality, there is some appeal to the clean slate of New Year's Day. For that reason, I put up some thought both into what I would prepare for a decadent New Year's Eve dinner, as well as to the first thing I would eat in the New Year. So in the quiet early morning hours of January 1st, I made myself a maple latte and got to work on a batch of these molasses bran muffins. They represent much of what I want to accomplish in my cooking-they're healthy but still delicious and something that makes me look forward to getting up in the morning. The plethora of whole grains creates a hearty background which allows rich walnuts and plump and juicy raisins to shine, with just enough sweetness from the natural sweetener of your choice.

If you're used to the super-sweet muffins that seem to clog the supermarket (basically cupcakes without the frosting), this will be a big adjustment, but one that you may choose to make in the new year (you may want to start with only part whole wheat flour as you try and adjust your flavor palate). Whereas while flour forms bulk and white sugar sweetens without adding any flavor, here both the flour and sweetener are integral components of the character of these muffins. While nothing quite compares to fresh out of the oven, I froze extras for satisfying breakfasts throughout the week. I both eat to live and live to eat, and these muffins satisfy my craving for flavor and need for nutrition beautifully.

Molasses Bran Muffins
adapted from Bob's Red Mill

makes 12 regular (or 6 jumbo) muffins

1 1/2 cup whole wheat flour (whole wheat pastry flour will make a lighter muffin)

1 cup wheat or oat bran

1 teaspoon baking powder
1 teaspoon baking soda

1/4 teaspoon salt
1/2 cup raisins

1/4 cup chopped walnuts
3/4 cup applesauce

1 cup milk
1/2 cup molasses, honey, or maple syrup (or a combination)
2 eggs, beaten

2 tablespoons canola oil

1. Preheat oven to 400°F. In a large bowl, combine wheat bran, flour, baking soda, baking powder, and salt. Stir in nuts and raisins. 

2. In a separate bowl, blend applesauce, milk, molasses, oil and eggs. Add wet ingredients to dry ingredients and stir just until moistened. Spoon into 12 standard greased muffin tins (or paper muffin cups) and bake for 15-20 minutes. If making jumbo muffins, increase cooking time by 10 to 15 minutes.

Fresh Corn Muffins

The cooler temperatures of fall and winter call for soups, stews, and chilis, and when I have soup, stew, or chili I require some sort of bread product for dipping, be it crusty bread or rolls, crackers, or even a grilled cheese. When I made Three Sisters Stew, my thoughts immediately turned to cornbread, which I'd been craving for weeks. While even the simplest corn muffins make from Jiffy mix are delicious, I like to put extras into my corn muffins, like fresh corn, peppers, cheese, or bacon (or any combination of those ingredients). This corn muffin recipe is a great basic recipe, with just a bit of sweet fresh corn and spicy jalapeno pepper to punch up the flavor. The whole wheat pastry flour keeps the muffin light and airy and contributes just a touch of nutty flavor, instead of the traditional all-purpose flour that disappears completely behind the flavor of the cornmeal. These muffins take just a few minutes to whip up and any extras can be frozen and reheated quite successfully, so keep a batch in the freezer to make even a meager meal of canned soup a little bit special.

Fresh Corn Muffins
adapted from Food and Wine
makes 12 muffins

6 tablespoons canola oil 
1/2 cup fresh corn kernels (from 1 ear)

2 jalapeños, seeded and finely chopped 
Salt 
1 cup yellow cornmeal 
1 cup whole wheat pastry flour 
1/4 cup sugar 
1 tablespoon baking powder 
1 cup buttermilk 
1 large egg, lightly beaten 

1. Preheat the oven to 375°. Line a 12-cup muffin pan with paper liners. Heat 1 teaspoon of the oil in a medium skillet. Add the corn and jalapeños, season with salt and cook over moderately high heat until crisp-tender, 2 to 3 minutes. Scrape onto a plate to cool slightly.

2. In a bowl, whisk the cornmeal with the flour, sugar, baking powder and 1/4 teaspoon salt. Add the buttermilk, egg and the remaining oil and stir until blended. Quickly stir in the corn mixture and pour the batter into the muffin cups.

3. Bake the muffins for about 16 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Rhubarb Walnut Muffins

With rhubarb season waning and giving way to a bounty of strawberries, I offer up one last recipe to celebrate rhubarb. I don't like my muffins terribly sweet (it's a muffin, not a cupcake), so if you're looking for a dessert masquerading as breakfast, these aren't the muffins for you. But if you are looking for a healthy, flavorful muffin, these are right up your alley. These simple, charming muffins are just sweet enough to provide a beautiful contrast to the tart rhubarb and rich and crunchy walnuts. The whole wheat pastry flour gives the muffins a tender, delicate crumb that cradles the soft rhubarb and crunchy topping. Whip up a batch of these muffins today to give rhubarb season a proper send-off! And if you want to keep it around just a bit longer, freeze some extra for a taste of early summer anytime.

Rhubarb Walnut Muffins
adapted from Food Network; original recipe provided by The Blacksmith Inn, Bailey's Harbor, WI 
makes 10 muffins 

1 1/2 cups whole wheat pastry flour
3/4 cups brown sugar 
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
1 egg
1/2 cup buttermilk
1 teaspoon vanilla 
1 cup chopped rhubarb
1/2 cup chopped walnuts
1/4 cup turbinado sugar
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon

1. Preheat oven 325 degrees F. Line a standard 12-cup muffin tin with liners, grease with butter, or spray with cooking spray.

2. Combine dry ingredients. Add wet ingredients, mixing only until moist. Gently fold in rhubarb and walnuts. Divide batter between 10 muffin tins (about 1/4 cup batter per muffin). Combine topping ingredients and sprinkle over muffins. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Cool for a couple minutes in the tin, then serve warm, removing the remaining to a cooling rack to cool completely.

Maple Oatmeal Muffins

Come rain or sleet or 6 inches of snow, the dog still has to get out for a walk each morning. After trudging through the deep snow in brisk winter wind this morning, I was in desperate need of a warm and satisfying breakfast. I've had this recipe bookmarked for a couple months and decided this was the perfect morning to whip up a batch. These muffins are moist, tender, and although mild in overall taste, have a pleasant maple flavor. Next time I plan on substituting part of the brown sugar for maple syrup to amp up the maple flavor even more. One of these healthy and satisfying muffins with a sliced apple and a homemade maple latte made for a comforting and filling breakfast on a brisk winter morning.

Maple Oatmeal Muffins
adapted from Bon Appetit, via Epicurious

2 cups whole wheat pastry flour
1 cup quick-cooking oats
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
3/4 cup unsweetened applesauce
1/2 cup pure maple syrup
1/2 cup packed golden brown sugar
1/4 cup canola oil
1 large egg
2 teaspoons vanilla extract

1. Preheat oven to 400°F. Line twelve 1/3-cup muffin cups with paper liners. Combine first 6 ingredients in large bowl and stir to blend. Whisk buttermilk, applesauce, maple syrup, brown sugar, vegetable oil, egg and vanilla in medium bowl until well blended. Add to dry ingredients and stir just to incorporate (do not overmix).

2. Divide batter equally among muffin cups (batter will reach top of cups). Bake until muffin tops are golden brown and tester inserted into center of muffins comes out clean, about 28 minutes. Transfer to rack and cool. 

Pumpkin Muffins

I've been so focused on apple recipes this fall, that I haven't made anything with one of my other favorite fall ingredients, pumpkin (although I have definitely enjoyed some pumpkin products). I also haven't baked any breakfast pastries for quite a while and making pumpkin muffins remedied both of those situations. These muffins light and moist and very flavorful, despite being quite healthy, and made for the perfect fall breakfast with a maple latte and apple.

Pumpkin Muffins
from Martha Stewart
makes 12 jumbo muffins

3/4 cup vegetable oil, plus more for pan
1 1/2 cups whole-wheat flour, spooned and leveled
1 1/2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon baking soda
2 cups pumpkin puree
1 cup plain low-fat yogurt
3 large eggs
1 cup turbinado sugar, plus 2 tablespoons more for sprinkling
1 1/2 cups coarsely chopped walnuts

1. Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside.

2. In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.

3. In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).

4. Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.

Spice Muffins

If you like molasses cookies, you'll love these spice muffins.The muffins are moist and pleasantly flavored with spices, but the flavor of the whole grain flours comes through. After making these muffins I'm definitely looking forward to trying some of the other recipes using the Multigrain Flour Mix.

I will say that the molasses makes these muffins a pain to get out of the pan-make sure to grease the top of the pans well. I loosened the top of each muffin with a small frosting knife right when the came out of the oven, but let them cool a couple minutes before trying to remove them from the pan, as these muffins are quite tender and delicate, especially when warm. What ended up working best in the end was inverting the entire pan onto a large platter, then quickly transferring them to a cooling rack, before the tops had too much of a chance to stick to the platter. You end up losing a bit of molasses on the platter, but it's much easier that trying to lift each of the muffins out of the pan without breaking off the top.

Spice Muffins
from Good to the Grain

makes 12 muffins

A blend of whole-grain flavors and warm spices are the basis of this muffin. The nut topping, made with molasses and walnuts, is fashioned after the wet walnut topping of the old soda fountain days. Blending softened butter into the dry ingredients and then mixing the batter for a relatively long time gives these muffins their fine, tender crumb. Because they are quite soft, the muffins can be tricky to get out of the pan-using paper liners in the cups will solve this problem.

Butter for the tins

Nut topping:
1 c. walnuts, halves or pieces
1/4 c. unsulphured (not blackstrap) molasses
1 T. sugar
Pinch of kosher salt

Dry Mix:
1.5 c. Multigrain Flour Mix (recipe below)
1 c. all-purpose flour
1/4 c. sugar
1 T. baking powder
1/2 t. baking soda
1 t. kosher salt
1 T. cinnamon
2 t. ginger
1 t. allspice
1/8 t. cloves

4 oz. (1 stick) unsalted butter, softened to room temperature

Wet Mix:
1/2 c. whole milk
1/2 c. unsweetened applesauce
1/2 c. unsulphured (not blackstrap) molasses
2 eggs

1. Preheat the oven to 350 degrees F. Toast the walnuts until golden, about 15 minutes.

2. Lightly butter the top of the muffin tins, then lines the cup with muffin papers. In a medium bowl, stir together the molasses, sugar, and salt. When the nuts are cool, chop them coarsely, stir them into the molasses mixture, and set aside.

3. Sift the dry ingredients into the bowl of a standing mixer, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.

4. Add the softened butter to the dry ingredients. Attach the bowl and the paddle to the standing mixture and mix on medium-low speed until the mixture is as coarse as cornmeal, about 1 minute.

5. In a medium bowl, whisk together then wet ingredients until thoroughly combined. Scrape the wet ingredients into the mixing bowl and mix on low speed until combined. Increase the speed to high and mix for 1 minute. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl.

6. Scoop the batter into 12 muffin cups, using a spoon or an ice cream scoop. The batter should be about even with the tops. Stir the walnut topping to evenly coat the nuts with the molasses. Top the center of each muffin with a spoonful of the nut topping and press the nuts into the batter slightly.

Note: To encourage even baking and to allow each muffin enough room to have an individual dome top, fill alternate cups in a 24-cup tin, or use two 12-cup tins.

7. Bake for 24 to 26 minutes, rotating the tins halfway through. The muffins are ready to come out when their tops are dark brown and the nuts are toasty and carmelized. Take the pan out of the oven and allow to cool slightly, as the molasses topping is still extremely hot.

8. When the muffins are still slightly warm, twist each muffin out and place it on a baking rack to cool. If the muffins cool in the pan, the nut topping may stick to the pan and make it very difficult to remove them. If this happens, pop the muffins back into a 350 degree F oven for a minute to soften the molasses. These muffins are best eaten the day they're made. They can also be kept in an airtight container for up to 2 days.

Multigrain Flour Mix:
1 c. whole-wheat flour
1 c. oat flour
1 c. barley flour
1/2 c. millet flour
1/2 c. rye flour
Combine flours and mix well.

Carrot Muffins

For the past few weeks I've been baking scones (from Good to the Grain) on Sunday morning and freezing the extras to eat throughout the weekend. Having a warm baked good (I reheat them in the toaster oven) in the morning before work with my coffee really helps the day start off right. This week I decided to try a muffin recipe from my current cookbook obsession. Just like the scones, I was most definitely not disappointed. The muffins are tender and moist and the allspice pairs perfectly with the sweet carrots and mild spelt.

Carrot Muffins
from Good to the Grain

makes 8 muffins

Scented with allspice and laced with shreds of carrot, these muffins strike a balance between sweetness and spice. The streusel topping adds crunch and extra flavor while the spelt flour and oat bran lend an earthy flavor. This recipe can double as a morning coffee cake-imagine a rustic version of a carrot cake-if you bake the batter in a 9-inch round pan instead of individual muffin cups. Either way, top the batter with streusel before baking.

Streusel Topping:
1/4 c. plus 2 T. spelt flour
2 T. oat bran
2 T. dark brown sugar
1 T. sugar
1/8 t. kosher salt
3 T. cold unsalted butter, cut into 1/4-inch pieces

Dry Mix:
1 c. spelt flour
3/4 c. all-purpose flour
1/4 c. oat bran
1/3 c. dark brown sugar
1/4 c. sugar
1 t. allspice
1 t. kosher salt
1 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon

1.5 c. coarsely grated carrots, about 2 medium

Wet Mix:
2 oz. (1/2 stick) unsalted butter, melted and cooled slightly
1 c. buttermilk
1 egg

1. Preheat the oven to 350 degrees F. Rub muffin tins with a 1/3-cup capacity with butter.

Note: To encourage even baking and to allow each muffin enough room to have an individual dome top, fill alternate cups in a 24-cup tin, or use two 12-cup tins.

2. For the streusel topping, measure the flour, oat bran, sugars, and salt into a mixing bowl. Add the butter to the dry mixture. Rub the butter between your fingers, breaking it into smaller bits. Continue rubbing until the mixture feels coarse, like cornmeal. The more quickly you do this, the more the butter will stay solid, which is important for the success of the recipe.

3.  Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain and other ingredients that may remain in the sifter. Stir the carrots into the dry ingredients.

4. In a small bowl, whisk together the melted butter, buttermilk, and egg and whisk until thoroughly combined. Using a spatula, mix wet ingredients into the dry ingredients and stir to combine.

5. Scoop the batter into 8 muffin cups, using a spoon or an ice cream scoop. The batter should be slightly mounded above the edge. Sprinkle the streusel topping evenly over the mounds of batter and press it into the batter slightly.

6. Bake for 32 to 35 minutes, rotating the pans halfway through. The muffins are ready to come out when the smell nutty and their bottoms are dark golden-brown (twist a muffin out of the pan to check). Remove the tins from the oven, twist each muffin out, and place it on its side in the cup to cool. This ensures that the muffin stays crusty instead of getting soggy. These muffins are best eaten warm from the oven or later that same day. They can also be kept in an airtight container for up to 2 days, or frozen and reheated.

Blueberry Corn Muffins

This past week I made a trip to TJ Maxx and scored three cookbooks at an amazing price-The Martha Stewart Living Cookbook-The Original Classics, The Martha Stewart Living Cookbook-The New Classics, and Martha Stewart's Cooking School. Whenever I get a new cookbook, I go through it page by page, bookmarking recipes that I'd like to try with Post-It notes. So far I've gone through the two Martha Stewart Living cookbooks, and I'll flip through Martha Stewart's Cooking School soon. A lot of techniques in the book are ones I'm well-acquainted with, but I'm hoping that I'll pick up a few tips and good recipes. Here's the first of many recipes I'll be trying out from my new cookbooks.

Blueberry Corn Muffins
from The Martha Stewart Living Cookbook-The Original Classics

makes 6 muffins

Note: You will need six 2 3/4x2-inch pastry rings, which gives these muffins a unique shape. Jumbo or oversize muffin tins can also be used. Frozen blueberries may be used instead of fresh.

1 c. (2 sticks) plus 2 T. unsalted butter, room temperature
3/4 c. sugar, plus 2 T. for sprinkling
3 T. honey
2 large eggs
3 c. all-purpose lfour
1 c. yellow cornmeal
1 T. plus 1/2 t. baking powder
1/2 c. milk
1 c. blueberries

1. Preheat the oven to 375 degrees F with a rack in the center. Line a baking sheet with parchment paper; place six 2 3/4x2-inch pastry rings on it. Cut a sheet of parchment into six 10x3-inch strips; use them to line the rings (the paper will extend above the rims).

2. Place the softened butter, 3/4 c. sugar, and the honey in the bowl of an electric mixer fitted with the paddle attachment. beat on medium speed until fluffy, about 1 minute. Add the eggs; beat one minute more.

3. Whisk the flour, cornmeal, and baking powder together in medium bowl; add to the butter mixture in the mixer bowl. Beat until combined. Slowly pour in the milk, beating on low, just until combined. Fold in the blueberries. Divide the dough among the rings (do not pack too firmly; each will take about 1 cup). Brush the tops with cold water; sprinkle 1 t. sugar over each.

 

4. Bake until the tops are browned and a cake tester inserted in the center of a muffin comes out clean, about 30 minutes. Let cool in the pans 5 minutes. Tie kitchen twine around the muffins to hold the parchment in place, if desired, or remove the parchment. Serve immediately.

Cheese Muffins

I need to clear out some space in my freezer, as sadly, I no longer have room for my KitchenAid ice cream maker freezer bowl. Most of the space in the freezer is taken up by various proteins so I'm cooking up some marinated chicken breasts to have as part of a salad for dinner tonight. I felt that dinner still needed a grain and I didn't have time to make yeast bread, so I decided to make some cheese muffins with the leftover sharp cheddar I had after making Cheesy Ham and Vegetable Chowder.

While I was very tempted to add other ingredients like bacon, onions, and spices, I like to try a recipe as written before I start messing with it most of the time. I only made a half-batch the first time around to try out the recipe and because that would be a lot of muffins for my husband and I to eat alone. Next time I may try swapping out part of the all-purpose flour for whole wheat as well.

Cheese Muffins
from The Joy of Cooking

2.5 c. all-purpose flour
1 T. baking powder
1 T. sugar
1 t. salt
1 c. grated sharp Cheddar cheese (4 ounces)
1 large egg
1.25 c. milk
1/2 c. (1/2 stick) butter, melted

1. Whisk flour, baking powder, sugar, and salt together in a medium bowl. Stir cheese into the dry ingredients until all the particles of cheese are separated.

2. Egg, milk, and melted butter together in a small bowl. Add to the dry ingredients with a few swift strokes.

3. Divide the batter among the muffin cups. Bake for about 15 minutes, until a toothpick comes out clean. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve within a few hours of baking.