With only a few ingredients in the kitchen it is easy to fold together a muffin batter from scratch. The hardest part is dealing with the flour on your sweater, and your nose (as in my case!). Here is the muffin of the moment, as inspired by some aging buttermilk, and some boys on the way home from school!
Play with this recipe. Use alternative sweeteners than the ones listed, use alternative liquids than the ones listed (if you use a liquid sweetener such as maple or rice syrup, then adjust the reduce the amount of liquid). For a lighter muffin remember that it is the reaction between baking soda and an acid that gives a light touch. So, if you are not using buttermilk or yoghurt, acidify your milk with a teaspoon of freshly squeezed lemon. Make it dairy free with alternative milks, and it is already egg free. The grated vegetables gave a little added color and made me feel that some micro nutrients were sneaking their way into this snack!
1 1/4 cups whole wheat pastry flour
1/4 cup wheat germ
3 T turbinado sugar (heaping)
1 T sucanat
1/2 t baking soda
1 t baking powder
1/2 t salt
1 t cinnamon
1/2 cup pecans, chopped lightly
1/3 cup raisins
1/4 cup grated carrot
2 T grated zucchini
Liquid
1/4 cup safflower oil
3/4 cup buttermilk
3 T plain yoghurt
Mix together dry ingredients. In a different bowl, mix together wet ingredients. Pour the liquid over the dry ingredients, stir with a whisk to mix thoroughly and to remove lumps. Adjust consistency with more liquid or more flour if necessary. Spoon into muffin pan, bake at 360F for 18 minutes. Let sit in the pan for 5 minutes before removing and cooling on wire racks. Eat while warm, if desired. Eat with a cup of tea, if desired. Mostly enjoy the beauty of easeful baking!
Makes 9 muffins
