Rhubarb Muffins

Rhubarb sauce lends these muffins a moist, springy texture and tangy flavor.

Prep time: 20 minutes
Cook time: 20 minutes
Yield:  12 muffins

INGREDIENTS
3 cups whole wheat flour
1 cup wheat bran
Stevia or equivalent, and honey*
2 teaspoons baking soda
2 teaspoons baking powder
2 eggs
1 cup rhubarb sauce
1 cup milk
1/4 cup orange juice
1/4 cup olive or canola oil
1 teaspoon vanilla
the zest from one lemon

DIRECTIONS
Preheat the oven to 400.
Whisk the flour, bran, sweetener, baking soda, and baking powder in a large mixing bowl. In a separate bowl whisk the eggs .  Add the rhubarb sauce, milk, orange juice, oil, vanilla, and lemon zest, and whisk thoroughly. Pour the liquid mixture into the bowl with the flour mixture and stir to create a thick batter.

Distribute batter equally to lined muffin cups, and bake for 15-20 minutes or until muffins are firm and a toothpick inserted into the biggest one comes out clean.  These can be served warm, or will keep in the fridge for several days.

*Because of the many health concerns associated with refined sweeteners like sugar, my ultimate objective is to offer recipes that contain none of the stuff.  This goal presents challenges.  Sugar alternatives include chemical sweeteners (which I do not recommend), and plant based sweeteners like stevia.  I like stevia, but the myriad options all have varying "sweetness". That creates another problem, because accessible recipes need a common, easily obtainable standard, and varying amounts of a sweetener affect the liquid/dry balance.  Stevia also has a flavor that some people don't like when used exclusively as a sweetener. This is an evolving issue. At the moment, I like a balanced mixture of stevia and a sweetener like honey or maple syrup.

Photo and recipe by Tod Dimmick

Zucchini Bran Muffins

Aside from the occasional hint of bright green in these moist, delicious muffins, you would never guess the secret ingredient.

Prep time:  10 minutes
Cook time: 15-20 minutes
Yield:  A dozen or so muffins

INGREDIENTS
3 1/2 cups whole wheat flour
1 1/2 cups wheat bran
3 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
zest from one lemon (optional)
pinch salt
2 eggs
2/3 cup apple juice
4 tablespoons canola oil
2 teaspoons vanilla extract

1 cup shredded zucchini

DIRECTIONS
Preheat your oven to 400.

While the oven is heating, in a mixing bowl whisk the flour, bran, cinnamon, baking soda, baking powder, lemon zest, and salt.  In a separate bowl whisk the eggs, then whisk in the apple juice, canola oil, and vanilla.  Pour the egg mixture in to the flour mixture, add the shredded zucchini, and stir to just combine.  If batter is too dry, stir in a bit more juice.

Spoon batter into muffin cups, generously filling each cup.  Slide muffin tray in to the oven and bake for 17-20 minutes or until muffins are done.

What a breakfast.


Photo and Recipe by Tod Dimmick

Carrot Raisin Bran Muffins

A couple of these for breakfast and the day looks a whole lot brighter.


Prep time: 15 minutes
Cook time: 20 minutes
Yield: 12 big muffins

INGREDIENTS
2 eggs, whisked
1 cup buttermilk or regular milk
1/2 cup yogurt
¼ cup canola or olive oil
2 cups whole wheat flour
1 cup wheat bran
1 cup sugar or equivalent
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
pinch tsp salt
1 cup shredded carrots
2/3 cup currants (Or raisins)

DIRECTIONS

Preheat your oven to 400F.  Whisk the eggs in a large bowl.  Add the milk, yogurt, and the olive oil, and whisk again. Set aside.

In another bowl mix the flour, bran, sweetener, baking soda, baking powder, cinnamon, nutmeg, cardamom, and salt.  Stir the liquids into the dry ingredients until just blended into a thick dough. Do not overmix. Then stir in the shredded carrots and the currants. Spoon muffin batter into muffin cups.

Bake for 18 minutes, or until just firm.  Tip:  Don't overcook whole grain muffins (they'll dry out).

Photo and Recipe by Tod Dimmick

Muffins with Caramelized Onions & Smoked Gouda

These treats bring all the soft texture of muffins, along with savory, rich flavors reminiscent of stuffing.

Prep time:  20 minutes
Cook time: 16 minutes
Yield:  12 hearty muffins

INGREDIENTS
2-3 tablespoons olive oil
3/4 cup onions, 1/4" dice

Wet Ingredients:
2 eggs
3/4 cup chicken or vegetable stock*
1/2 cup milk
1/4 cup olive oil

Dry Ingredients:
2 1/2 cups whole wheat flour
1/2 cup wheat bran
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt (optional)*
1 teaspoon crumbled sage
1/2 teaspoon dried thyme
1 1/2 cups coarsely shredded smoked Gouda

DIRECTIONS
Preheat your oven to 400.

Heat the oil in a small skillet over medium heat and saute the onions, stirring, for 10 minutes or until they are golden and translucent, then remove from heat.

While onions are caramelizing, whisk the eggs in a mixing bowl, then whisk in the stock, milk, and olive oil.  Set the bowl aside.

In another bowl, whisk the flour, bran, baking powder, baking soda, salt if using, sage, and thyme.  Open a cavity in the dry ingredients.

Give the wet ingredients a quick whisk to remix, then pour in to the bowl with the flour mixture.  Using a rubber spatula, stir to just mix (lumpy is okay).  Gently stir in the caramelized onions and the shredded cheese.

Using two spoons, rubber spatulas, or some combination, evenly distribute the batter between cups in your muffin pan.  Slide the tray into the hot oven, and cook for 14 minutes or until firm.

*Check your stock for salt content.  If there's a lot of sodium in there, omit or reduce extra salt.

Photo and Recipe by Tod Dimmick

Delicata Muffins

Winter Squash adds a rich, moist, buttery flavor to muffins.

Prep time: 15 minutes
Cook time: 20 minutes
Yield: 14-16 muffins

Wet ingredients:
3 eggs
1 cup milk
1/2 cup cooked, mashed delicata (or other) squash
1/4 cup canola oil

Dry ingredients:
3 cups flour
1/4 cup sugar or equivalent
3 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup raisins
1/4 cup chopped nuts (toasted hazelnuts are my favorite)
3 tablespoons flax seeds

DIRECTIONS

Preheat your oven to 400F.

Whisk the eggs in a large bowl, then mix in the milk, squash and oil.

In another bowl mix the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

Stir the liquids into the dry ingredients until just blended. If the batter is not thick enough, add a little more flour. Then stir in the raisins, nuts, and flax seeds. Using a rubber spatula, scrape muffin batter into a muffin pan (I use two small rubber spatulas, and line the muffin pan with paper muffin cups for easy cleanup).

Bake for 18 minutes, or until just firm.

Breakfast Cereal Muffins

Rich, moist whole grain muffins. A different approach to breakfast cereal!

Prep time: 15 minutes
Cook time: 20 minutes
Yield: 14-16 muffins

Wet ingredients:
1 cup apple cider
1 apple, cored and sliced
1 ripe banana
2 eggs, lightly beaten
1 cup cottage cheese
¼ cup canola oil

Dry ingredients:
1 cup breakfast cereal (your favorite - keep an eye on sugar content)
3 cups whole wheat flour
¼ cup flax meal
1/4 cup sugar or equivalent
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup raisins
¼ cup 60% cacao chocolate chips (to appeal to the kids)

Preheat your oven to 400F.

Whisk the eggs in a large bowl. Place the cider, apple slices and banana in a blender or food processor and process to a smooth consistency. Pour this mixture into the eggs, add the cottage cheese and the oil, and whisk again.

In another bowl mix the dry ingredients.

Stir the liquids into the dry ingredients until just blended. Then stir in the raisins and chocolate chips if using. Using a rubber spatula, scrape muffin batter into a muffin pan (I use two small rubber spatulas, and line the muffin pan with paper muffin cups for easy cleanup). Bake for 18 minutes, or until just firm.

Don't overcook whole grain muffins or they'll dry out.

Blueberry Chocolate Bran Muffins

Outrageously rich, hearty muffins. Serve with butter, and a steaming mug of coffee (hot chocolate for the kids). These are the perfect start for a cold day. Don't tell the kids they are healthy.

Prep time: 15 minutes

Cook time: 20 minutes

Yield: 14-16 muffins

Wet ingredients:

1 cup water

2 eggs, lightly beaten

1 cup nonfat vanilla yogurt

1 cup milk

½ cup honey

¼ cup canola oil

Dry ingredients:

3 cups wheat bran

2 cups whole wheat flour

¼ cup flax meal

¼ cup almond meal

2 tsp baking soda

1tsp salt

1 cup blueberries

¼ cup 60% cacao chocolate chips

Preheat your oven to 400F.

Boil the water (I heat it in a glass cup measure in the microwave) and then add 1 cup of the bran. Set aside to soak.

In a bowl mix the eggs, yogurt, milk, honey and oil.

In another bowl mix the remaining 2 cups of bran and the flour, flax meal, almond meal, baking soda and salt.

Stir the liquids into the dry ingredients until just blended. Then stir in the blueberries and chocolate chips. Spoon muffin batter into a muffin pan (I use two small rubber spatulas, and line the muffin pan with paper muffin cups for easy cleanup). Bake for 18 minutes, or until firm.

Variation: These can be made without sugar - to do this omit the honey, and use plain yogurt instead of vanilla, and use a little less flour (about 1/4 cup less, experiment for consistency). Add 1 tsp vanilla, and for sweetness use one of the growing number of accepted calorie free sugar substitutes. I use Stevia a lot these days.

Whole Grain Carrot Blueberry Muffins

 












The problem with fresh baked muffins like these is that it is hard to stop eating them. On the bright side, they are loaded with healthy ingredients.

Prep time: 20 minutes
Cook time: 20 minutes

1 3/4 cups whole wheat flour
1 cup wheat bran
1/3 cup sugar or equivalent
2 tsp. baking soda
2 eggs
1 very ripe banana
1 cup milk
1/3 cup plain yogurt
1/4 cup canola oil
1 tsp. vanilla

1 cup (about 2 carrots), shredded
1 cup blueberries

Preheat the oven to 400.

Whisk the flour, bran, sugar, and baking soda in a large mixing bowl. In a separate bowl whisk the eggs . Add the banana and mash with a fork against the side of the bowl. Add the milk, yogurt, oil, and vanilla, and whisk thoroughly. Pour the liquid mixture, along with the carrots and the blueberries, into the bowl with the flour mixture and stir to create a thick batter.

Distribute batter equally to lined muffin cups, and bake for 20 minutes or until muffins are firm and a toothpick inserted into the biggest one comes out clean.

Note: If using frozen blueberries, add 5-10 minutes to the cooking time.

Note II: Whole grain recipes like this result in a satisfying, chewy crumb, very different (and -be prepared - more dense) than versions made with refined white flour. Once folks try whole grain treats like this, many never go back. Well, except maybe for those rare trips to places that serve a real baguette.

Photo and recipe by Tod Dimmick