Monday's Muffin

Time for another installment of Monday' Muffin! This weeks muffin is a daring experiment. Very Berry! I used my basic oatmeal muffin recipe, and added a special twist.They are baking up as I type this, so I hope they are as tasty as they smell.

Very Berry Muffins:

2 cups - unbleached white flour

2/3 cup - whole wheat flour

1 1/2 cups - Oatmeal (I used quick oats, the ones that take about 3 minutes to cook if you were to cook them in a pot.)

2/3 cup - sugar (One of these days I am going to figure out how to substitute this with honey)

4 tsp - baking powder

1/2 tsp - salt

2 beaten eggs

2 cups - milk (The original recipe calls for 1 1/2 cups, but I found the muffins were too dry, so I increased the milk)

1/2 cup - cooking oil (I use canola oil)

Berry mixture - blackberries, blueberries and raspberries - Approx. 2 cups total

Directions:

*Combine all dry ingredients in a bowl,

*Combine all wet ingredients in a separate bowl

*Pour wet ingredients into the dry ingredients

*Stir about 10 times, then add fruit

*Continue to stir until moistened

*Grease muffin tins, Bake ate 350 for 15 minutes

*This will make 24 muffins

I hope you enjoy this week's muffin! Time for a taste test.

Monday's Muffin

I am very excited about this week's muffin. I tried something very new, (for me), and it turned out great! I love it when experiments work out so well on the first try. Allow me to present this weeks muffin Apple Pie! The idea came from Little Bear, who thought adding fruit other than bananas to the muffin would be yummy. She was right! These muffins are moist, and smell divine. I found as well that you don't need to use any kind of spread, these muffins are quite flavorful all on their own.

Apple Pie Muffins:

2 cups - unbleached white flour

1.5 cups - whole wheat flour

4 tsp - baking powder

1/2 tsp - salt

2 beaten egg

1.5 cups - milk

1/2 cup - cooking oil (I used a canola oil)

1 can apple pie filling

2 tsp - cinnamon

Diections:

*Empty entire can of pie filling into a small bowl, use a potato masher to break down the apple slices, stir in the cinnamon and set aside

*Combine all dry ingredients in a bowl

*Combine all wet ingredients in a bowl, exclude the apple filling

*Add wet ingredients all at once to dry ingredients, stir about 10 times

*Add the pie filling, and stir just until combined

*Grease muffin pans with cooking spray

*Bake at 350, for 12 minutes.

*This recipe will make 24 muffins

Monday's Muffin

This week’s Muffin is: Blueberry Lemon. I again started with the basic muffin recipe and added my own touches to it. I generally don’t use whole wheat flour when I bake, but I am starting to introduce it slowly. One of the reasons we came up with the muffin idea was to have a healthier option for lunch. Over time I will be experimenting with larger portions of whole wheat flour, and I would like to try other flour varieties too. At the suggestion of someone, I am including the recipe for our Monday Muffin this week.

Ingredients:

1 ¾ cup – unbleached all purpose flour

¾ cup – whole wheat flour

2/3 cup – Sugar

4 tsp - baking powder

½ tsp – salt

2 beaten eggs

1 ½ cups - milk

½ cup – cooking oil (I use a canola olive oil blend)

2 cups - frozen blueberries

1 lemon, which I grated off the rind

Directions:

*Mix all dry ingredients on one bowl, include the lemon rind.

*Mix all wet ingredients in another bowl, except the berries.

*Add the wet to the dry all at once and mix about 10 times, add the blueberries and continue to mix until just combined.

*I use a cooking spray to grease my muffin tins, but you could line them with baking cups.

*This will make 24 muffins. Bake at 350 for 15 minutes, I have an old stove so this works for mine, keep an eye on the muffins during the last 5 minutes of cooking time, the tops will not brown, so use a toothpick to check the centers