Aimee’s Best Muffins Ever

Update: I’ve been featured in Thy Hand Hath Provided‘s “Giving of Ourselves” series. Check it out here.

In blog land a little while back, people seemed enamored by Aimee’s muffin recipe. I decided it’s high time I give them a try. I’m a big fan of muffins. Maybe you’ve already suspected that. I’ve only been blogging for 2 months and already I have 4 muffin recipes.

Aimee suggests a whole bunch of delicious add-ins for these muffins. I wanted to try them stripped down. Nothing fancy. And they were superb. I highly recommend these buttery babes. I will definitely be putting fruit and/or nuts in these in the future. The only change I made? I used some sprouted whole wheat pastry flour in place of half of the all-purpose. Of course.

Aimee’s Best Muffins Ever

Recipe adapted from Aimee’s Simple Bites blog

1 cup (3.5 oz) rolled oats (not quick oats)

1 cup (8 oz) milk

1 t white vinegar

1 large egg

1/4 cup (1 3/4 oz) dark brown sugar

1/2 cup (4 oz) butter, melted and cooled

5/8 cup (2 3/8oz) sprouted whole wheat pastry flour

1/2 cup (2.5 oz) all-purpose flour

1/4 t salt

1 t baking powder

1/2 t baking soda

1/4 t freshly grated nutmeg

1/2 t cinnamon

One hour prior to baking, mix the oatmeal, milk, and vinegar in a large bowl. Let sit for one hour then mix in the egg, brown sugar, and butter.

Mix the flours, salt, baking powder, baking soda, nutmeg, and cinnamon in a small bowl. Combine these with the dry ingredients, gently folding to combine everything. Do not over mix. Pour into greased or lined muffin cups. Bake at 375 for about 13 minutes.

Yield: 10 muffins (without any add-ins)

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Maple Walnut Muffins

I’m a big fan of muffins. These would be good for anyone cutting out processed sugar as maple syrup takes its place. Not a fan of walnuts? You won’t like these muffins. Sorry.

Maple Walnut Muffins

Adapted from The Muffin Baker’s Guide by Bruce Koffler

1 cup all-purpose flour

3/4 cup sprouted whole wheat pastry flour

1 T baking powder

1 t salt

1/4 t cinnamon

1/2 cup chopped toasted walnuts

1/2 cup butter

1/3 cup maple syrup

2/3 cup milk

1 egg

1/2 t pancake syrup flavoring*

Preheat the oven to 425 degrees. Grease 12 regular muffin cups. In a large mixing bowl, combine the flours, baking powder, salt, and cinnamon. In a sauce pan, melt the butter over low heat. Remove from heat and stir in syrup and milk. Whisk in the egg and syrup flavoring. Combine the wet and the dry mixes. Gently fold in the walnuts. Divide between muffin cups. Bake for 12 to 15 minutes for until a toothpick inserted in the center comes out clean. Remove from muffin cups and cool on a wire rack.

*Pancake Syrup Flavoring

2 parts vanilla extract

1 part maple flavoring

Mix together. Store in a jar in the pantry.

Yield: 12 muffins

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Cranberry Oatmeal Muffins

Mmm, a tart, juicy splash of cranberry in a wholesome, lightly sweetened muffin. I think they could use more cranberries. Maybe almost double the amount listed.

Cranberry Oatmeal Muffins

Adapted from The Muffin Baker’s Guide by Bruce Koffler

3/4 cup whole wheat pastry flour

3/4 cup all-purpose flour

1 cup rolled oats

1/2 cup, scant, brown sugar

1 T ground flax

1 T baking powder

1 t salt

1 t cinnamon

1 1/3 cups fresh cranberries

1/4 cup butter

1 cup milk

1 egg

In a large bowl, combine the flours, oats, sugar, flax, baking powder, salt, and cinnamon. In a small bowl, mix the cranberries with a tablespoon or two of the dry ingredient mixture until they are sufficiently floured. Set these two bowls aside and get yourself a saucepan. Melt the butter in that pan on the stove and let cool a few minutes. Then stir in the milk and beat in the egg. Stir the butter mixture into the dry ingredients. When they are almost combined, gently stir in the cranberries. Don’t mix too much. Divide between 12 greased muffin tins. Bake in a preheated 425 degree oven for about 14 minutes, or until a toothpick inserted near the center comes out clean. Do your best not to over bake these beauties. Serve while warm with plenty of butter.

Yield: 12 muffins, duh

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Pumpkin Muffins

A delicious addition to your fall menu. Though I usually find leftover muffins to be dry and useless, I actually almost like these better the next day.

Pumpkin Muffins

Adapted from The Muffin Baker’s Guide by Bruce Koffler

1 1/3 cups whole wheat pastry flour

2/3 cup all-purpose flour

1/2 t salt

1/4 cup sugar

2 T flaxmeal

3 1/2 t baking powder

1/2 t freshly grated nutmeg

1 t cinnamon

2/3 cup pumpkin puree

1 cup milk

1 egg

1/4 cup veggie oil

Preheat over to 400. Grease 12 muffins cups. Stir together the flours, salt, sugar, baking powder, nutmeg and cinnamon. In another bowl, combine the pumpkin, milk, egg and oil. Combine the two mixtures; don’t over-mix. Divide batter between muffin cups. Bake for about 18 to 20 minutes. Remove from muffin tins and cool on a wire rack.

Yield: 12 muffins

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