Whole Wheat and Oat Flour, Orange & Berry Breakfast Muffins

 It has been a REALLY long time since I posted a new recipe, but I've found myself coming back to this recipe several times, and wanted to share it. 

When I lived in Guatemala, there was a restaurant called, "A Su Gusto" which is roughly translated as, "As you like it."  I think that these muffins embody the spirit of "as you like it." 

As such, feel free to use whatever fruit you have on hand. I often use frozen berries, but sometimes use chocolate chips, or fresh fruit that I have in the house. Similarly, use the nuts and/or juices for flavor that you prefer. 

I love the flexibility of this recipe - for me it is truly a mix of "as you like it" smashed together with "whichever ingredients are on hand." I hope you enjoy this recipe as much as we do. 

Combine the following ingredients:

2 cups whole wheat flour

2 cups oat flour

1 cup shredded, unsweetened coconut 

1/2 c. chopped, toasted pecans (or nuts of your choice)

1 T. +1 t. baking powder

1 T. chia seeds

1 t. baking soda

1/2 t. sea salt

1/2 t. ground cinnamon

1/4 t. ground cardamon

1 T. orange zest (or citrus zest of your choice)

In another bowl combine the following wet ingredients:

2 c. plain yogurt - use this link for my simple soymilk yogurt recipe

3/4 c. mixed berries - your choice

2/3 c. non dairy milk (I use WestSoy plain because it has two ingredients - soybeans and water)

1 c. pure maple syrup

2 Tbsp orange juice (or juice of your choice) 

1 t. vanilla

Pour the wet ingredients into the dry ingredients and gently combine until mixed. 

Bake at 350* in muffin tins lined with cupcake liners or parchment paper squares for 20-25 minutes. 

If desired, sprinkle with demarara sugar just as the muffins come out of the oven. 

Yield 24 muffins

Zucchini-Chocolate Chip Muffins

 

Zucchini is coming out of our garden like crazy right now and I am enjoying trying out new zucchini recipes. Here's one that I liked because it wasn't too sweet, yet the chocolate chips add just the right amount of sweetness, and entice my children to eat them as well. This recipe comes from a Taste of Home Cookbook's 1999 Annual Recipes

1 1/2 c. flour (optional 1/2 wheat flour)
3/4 c. sugar
1 t. baking soda
1 t. cinnamon
1/2 t. salt
1 egg (lightly beaten)
1/4 c. milk
1/2 c. vegetable oil (or substitute with applesauce)
1 T. lemon juice
1 t. vanilla extract
1 c. shredded zucchini
1/4 c. mini chocolate chips
1/4 c. chopped walnuts

In a mixing bowl combine flour, sugar, baking soda, cinnamon and salt.
In another bown combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened.

Fold in zucchini, chocolate chips and walnuts. Fill paper lined muffin cups 2/3 full.
Bake at 350* for 20-25 minutes.

Yield: 1 dozen

Berry Morning Muffins

 

Last month a friend brought these delicious muffins over along with the recipe for my family. I came across the recipe while cleaning yesterday and realized that I need to do better about spoiling my family a little bit.
Here's my adaptation of the recipe based on the ingredients I had on hand this morning.

1 cup berries (macerated in 2 T. sugar)
1 c. sugar
1 1/2 c. flour
1/2 t. cinnamon
1/4 t. nutmeg
1/2 t. baking soda
1 t. salt
1 ripe banana (mashed)
2 eggs
1/4 c. olive oil (or applesauce)
1 T. lemon juice
1 c. chopped walnuts


Preheat oven to 350*

In a large bowl, mix banana, eggs, oil, sugar, strawberries, and lemon juice.
Add flour, cinnamon, baking soda, nutmeg, and salt to other mixture and gently mix all at once. Do not overmix.
Fold in walnuts.

Scoop into muffin liners in muffin tins, filling 3/4 full. Sprinkle with cinnamon and sugar if desired.
Bake 30 minutes. Cool to room temperature.

Makes approx. 12-18 muffins.