PRINT this recipe

Print Friendly and PDFPrint Friendly and PDFPrint Friendly and PDF

Friday, August 24, 2012

Batter UP! One Batter + 2 Muffins = Home Run!

I'm experimenting with a low fat, low sugar whole wheat muffin batter.  I've had multiple recipe posts for my banana muffins as well as blueberry muffins.  After remaking a lemon and blueberry whole wheat muffin a few weeks ago, I realized that if I tweaked the main batter ingredients, I could use one batter to make a variety of recipes.  This past Sunday, Nate, my little Sous Chef, and I made two dozen muffins, one batch as the lemon and blueberry and the other into banana with chocolate and peanut butter chips.  Voila! We/I hit upon a versatile recipe that will now become The Bicycle-Chef's standby  muffin recipe. 

The recipe basics use brown sugar, non-fat Greek yogurt, whole wheat flour, a pureed or mashed fruit, baking soda/powders, egg, and non-fat milk.  I think I've hit upon the right combination of main ingredients to make this work with a variety of fruit purees.  I plan to do other interpretations such as using pumpkin, apple butter or other fruity-luscious flavors.  I'd love suggestions and comments.  Let me know what you want to try/use or what's worked for you!

Silicone Muffin Wrappers - use round ones only and spray the insides!
Version 1 with Blueberries & Lemon Zest

Whole Wheat Blueberry Muffin Ingredients:

  • Non-stick cooking spray or 12 Muffin/cupcake liners
  • 1/2 Cup Packed Light Brown Sugar
  • 1/2 Cup (or 1 small container) Non-Fat Plain Greek Yogurt
  • 1/4 Cup Unsweetened Applesauce (or 1 individual sized container 3.9 to 4.2 ounces)
  • 1 Large Egg - lightly beaten
  • Zest of 1 Lemon (about 2 teaspoons)
  • 1/2 Cup Non-Fat Milk
  • 2 Cups Whole Wheat Flour (King Arthur is best, or use a quality, low-gluten whole wheat or whole wheat pastry flour)
  • 1/4 Cup Quick Cook Oatmeal
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Cup Blueberries - fresh or frozen (if frozen, keep frozen)
 Directions:
  1. Preheat oven to 350 degrees.  Spray a 12 -cup muffin tin with the cooking spray or line with the cupcake liners; set aside.
  2. In a large bowl, cream together the light brown sugar and yogurt.  Mix in the applesauce and the beaten egg.  Whisk to combine, then add in the lemon zest and non-fat milk.
  3. In another bowl, sift together the dry ingredients - whole wheat flour, oatmeal, baking soda, baking powder and salt.  Whisk to combine the dry ingredients.  
  4. Slowly incorporated the dry ingredients into the wet ingredients, folding in the dry in 3 batches.  Fold the first batch in, then add in 1/4 cup of the blueberries.  Fold in the next mixture of flour, adding in more blueberries, reserving some blueberries for topping the muffins.  Fold in the last of the dry ingredients.  Don't over-mix the batter, it should be lumpy.
  5. Scoop out the batter using an ice cream scoop and divide among the 12 muffin cups.  Top each muffin with remaining blueberries, submerging them slightly but allowing the blueberries to remain almost on top of the muffin batter.
  6. Bake for 18 to 22 minutes, until the muffins are slightly browned and a toothpick inserted into the center comes out clean.
  7. Cool the muffins for 5 minutes in the muffin tin, then turn them out and cool completely on a wire rack.
  8. Makes 1 dozen muffins.  These will keep for 3 to 4 days in a covered container in the refrigerator, or freeze for up to 2 months.

Banana Muffins with Chocolate and Peanut butter Chips - YUMMY!
Version 2 w/Bananas & Chocolate and Peanut butter Chips

Whole Wheat Banana Muffins with Chocolate and Peanut Butter Chips Ingredients:
  • Non-stick cooking spray or 12 Muffin/cupcake liners
  • 1/2 Cup Packed Light Brown Sugar
  • 1/2 Cup (or one 5 or 6 ounce small container) Non-Fat Plain Greek Yogurt
  • 1 Cup to 1 1/2 cups (about 3 medium/large) Ripe Bananas - mashed
  • 1 Large Egg - lightly beaten
  • 1/2 Cup Non-Fat Milk
  • 2 Cups Whole Wheat Flour (King Arthur is best, or use a quality, low-gluten whole wheat or whole wheat pastry flour)
  • 1/4 Cup Quick Cook Oatmeal
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Cinnamon
  • 1/4 Cup Each Chocolate Chip and Peanut butter Chips (optional/if desired)
 Directions:
  1. Preheat oven to 350 degrees.  Spray a 12 -cup muffin tin with the cooking spray or line with the cupcake liners; set aside.
  2. In a large bowl, cream together the light brown sugar and yogurt.  Mix in the mashed bananas  and the beaten egg.  Whisk to combine, then add in the  non-fat milk.
  3. In another bowl, sift together the dry ingredients - whole wheat flour, oatmeal, baking soda and powders, salt and cinnamon.  Whisk to combine the dry ingredients.  
  4. Slowly incorporated the dry ingredients into the wet ingredients, folding in the dry in 3 batches.  Don't over-mix the batter, it should be a bit lumpy. If the mixture is too thick, add in a bit more non-fat milk, 1/4 cup at a time.
  5. If using, stir in the chocolate and peanut butter chips, reserving some to stud the top of the muffin batter.
  6. Scoop out the batter using an ice cream scoop and divide among the 12 muffin cups.  Top each muffin with reserved chips, submerging them slightly but allowing the chocolate/peanut butter  chips to remain almost on top of the muffin batter.
  7. Bake for 18 to 22 minutes, until the muffins are slightly browned and a toothpick inserted into the center comes out clean.
  8. Cool the muffins for 5 minutes in the muffin tin, then turn them out and cool completely on a wire rack.
  9. Makes 1 dozen muffins.  These will keep for 3 to 4 days in a covered container in the refrigerator, or freeze for up to 2 months.

No comments:

Post a Comment

The Bicycle Chef loves to Talk, Eat and Read Comments! Leave one for me to enjoy!