This recipe is slightly inspired from the Cornbread Muffins recipe found on page 124 in the Power Food Cookbook by Rachael Anne Hill and Tamsin Burnett-Hall. I used their recipe as a base, but put my own spin on the ingredients according to what I had on hand.
It’s all about adapting to your own pantry!
I didn’t have any milk (dairy or non-dairy) but I did have a carton of powdered buttermilk in the fridge, so I figured that would work. I also added 2 Tbsp of local raw honey and used less wheat flour, adding a mix of different corn flours, including masa harina, which I bought weeks ago to make tortillas (still on my list of things to do.)
The original recipe included chili peppers and corn! I still have a stock of frozen chile peppers from the summer CSA and there was a half bag of Trader Joe’s frozen organic corn. The original recipe called for 2 Tbsp of baking powder, and in my opinion, that is just way too much, so I cut it in half.
Masa Harina Corn Jalepeno Muffins Recipe
1 cup whole wheat flour (pastry if you have it)
3/4 cup stoneground cornmeal
1/4 cup corn flour
1/4 cup masa harina flour
1 Tbsp baking powder
1/2 tsp kosher salt
5 Tbsp powdered buttermilk
couple of grinds of fresh ground pepper
1 tsp ground cumin
1 fresh chile pepper, deseeded, deveined & minced
1/2 cup fresh or frozen corn kernels
1-1/3 cups water (or use milk and skip the powdered buttermilk above)
2 Tbsp honey (optional)
1 egg, beaten
4 Tbsp (1/4 cup) olive oil
- Whisk the powdered flours, baking powder, salt and powdered buttermilk in a large mixing bowl.
- Add black pepper, cumin, chile peppers, and corn, then mix to combine
- In large glass measuring cup, melt honey in about 1/2 cup of hot water and stir; once honey is completely dissolved, add the rest of the water to equal 1-1/3 cups liquid.
- Whisk in egg, and oil, then pour liquids into dry ingredients. Stir together until just mixed.
- Spoon into muffin tins, then bake in preheated 360F oven for 15-20 minutes until risen, firm, and lightly browned.
- Transfer muffins to cooling rack.
I thought these muffins were delicious. I loved the texture of the corn kernels, and the chile peppers didn’t add heat, but did add yummy flavor.
They were delicious for dinner, paired with a fried egg and sides of homemade cole slaw & cranberry sauce.
I haven’t been inspired (or had the time) to make any muffins or quick breads for months. But I’ve been craving desserts, so tonight, I decided to take to heart Michael Pollan’s Food Rule #39: Eat all the junk food you want as long as you cook it yourself.
Which muffin recipe to make? I thought about peanut butter chocolate chip, blueberry, and oat raisin, but decided I’d like to try something new.
I searched through my Evernote recipes and found a lovely sesame seed muffin recipe. I loved that the recipe included a good amount of sesame seeds, but I wanted more whole grains, so I adapted it to my needs.
Here’s my modifications:
Healthy Low Sugar Whole Wheat Rye Sesame Muffins
Makes 12 muffins
- 1 2/3 cup whole wheat flour
- 1/3 cup rye flour
- 1 Tbsp baking powder (aluminum free)
- 1/2 teaspoon salt
- 1 Tbsp cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp (approx) freshly ground nutmeg
- 1/2 cup sesame seeds
- 1/4 cup olive oil
- 1 egg
- 1/4 cup molasses
- 1 cup milk (I used So Delicious unsweetened coconut milk, but almond milk would also work very well, as well as plain yogurt)
- 2 tsp vanilla extract (the good stuff, not imitation)
- Preheat oven to 375°F
- In a large bowl, whisk together whole wheat & rye flours, baking powder, salt, cinnamon, ginger, nutmeg, and sesame seeds.
- Whisk oil and egg together in a small glass bowl or large glass measuring cup until slightly frothy
- Mix in molasses, milk, and vanilla.
- Pour wet mixture into dry flour bowl and stir to combine. Try not to over mix.
- Scoop into 12 muffin tins lined with paper and bake for 14-20 minutes.
- The mixture is firm, so it’s easy to pile the batter high in the tin.
- I think I’ll add more spice next time. The cinnamon and nutmeg was fine, but I think it needs more ginger and maybe even a bit of anise or fennel seed.
- It was easy to scoop the batter into tins using my Oxo Good Grips Medium Cookie Scoop.
- I slightly over-cooked the muffins, so next time I’ll bake for only 14 minutes. I bake in a counter-top convection oven.
- These muffins are not sweet, so more sweetener can be added if that is what you like. We plan on topping with a dollop of jelly for tomorrow’s breakfast!
- Raisins would be a great addition, as would some dark chocolate chips (leave out the spices).
- The sesame seeds are yummy! I might increase the amount added next time. They add a touch of chewy sweetness to the muffin.
Each muffin is approximately 2 oz.
Total Fat: 8.3g
Total Carbs: 17g
Use the nutritional data as a guide; the info is not absolute, your results might vary considerably depending on the total weight of the finished dish.
UPDATE: For breakfast, we ended up melting some organic whipped butter on top of a sliced muffin. It was yummy. I’ll definitely add a bit more sweetener next time, or possibly some sweeter mix-ins like raisins or chocolate chunks, along with a bit more sesame seeds.
I wanted to bake some muffins for my aunt when we visit next week, so I googled recipes for oatmeal raisin muffins, and found this recipe:
The author wrote that the recipe was adapted from the More-With-Less Cookbook so I rushed to put a copy on hold at the library to check it out. Reviews on Amazon are glowing, but there are a few negative reviews scattered as well, so it’s a great book to borrow before purchasing.
Whole Wheat Oatmeal Raisin Muffin recipe
inspired by thekitchn.com – makes 10-12 muffins
- 1 cup whole wheat flour
- 3/4 cup oats – old fashioned or quick
- 1/4 cup Wheat Germ (or additional oats)
- 1 Tbsp baking powder
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup raisins
- 1/4 cup olive oil
- 1/4 cup molasses
- 6 oz container yogurt
- 1 large egg
- 1-2 tsp Sucanat or brown sugar (Optional for topping)
- Preheat oven to 375°
- Grease a muffin pan, or line with muffin papers
- Combine the flour, oats, wheat germ, baking powder, salt, and cinnamon together in a medium bowl.
- Add in raisins and stir to coat with flour mixture
- In a large measuring cup, pour 1/4 cup molasses and container of plain yogurt and add enough water so all liquids total 1 cup. Mix very well with fork or whisk so all ingredients are combined.
- Whisk the large egg with olive oil, then stir together with the yogurt mixture.
- Pour all liquids into the dry ingredients and stir until just combined.
- Scoop batter into prepared muffin tin and then optionally sprinkle a little bit of sucanat over each one.
- Bake for 15 minutes.
- Remove from the oven and cool in the pan for a minute or two. Then transfer each muffin to a cooling rack.
- Sodium is pretty high, I assume due to the large amount of baking powder. I think I’ll reduce that next time, possibly by half.
- I think it would be difficult to divide the batter into 12 muffin tins. I got 10, and they were just the right size. I think 12 would be a bit on the small size. It could be because I used a package of instant oatmeal instead of the old fashioned oats. Play it by ear.
These ginger lemon muffins were a big hit! They are light, healthy, and bursting with fresh zesty ginger flavor! The fresh ginger requires a bit more work, but it’s worth it!
Continue reading “Recipe: Ginger Lemon Muffins (Made with Fresh Ginger)”
I found the cook book Muffins & Quick Breads (Williams-Sonoma Kitchen Library) at the library a few weeks ago; After browsing through the pages, I found so many awesome recipes I wanted to try. A lot of the recipes were lower in sugar, and I really loved that!
I searched for it on Amazon and was thrilled to find a used copy for less than $4. Yay! It was from a 3rd party seller, but “fulfilled by Amazon” which means it qualified for free shipping if your total order was $25 or more. There are lots of other 3rd party sellers also selling used copies for under $5 (including shipping).
I ordered it immediately! It arrived fairly quickly, and it was in very good shape. I couldn’t even tell that it was a “used” copy, it only had a few blemishes on some of the pages. Nothing big.
The big thing I did notice was that it was an older version than the copy from the library. I compared each page, and I did find some discrepancies in the flour weights (2 cups should be 10 oz or 315 grams) along with a few other ingredients like raisins. It wasn’t very difficult to hand corrected a lot of the recipes. So, all in all, I am very happy with the book.
I highly recommend this book if you are into muffins and quickbreads. Because I was so impressed, I found other older Williams Sonoma books from the library. I didn’t find any that made me want to order as quickly as this book though.
I did enjoy the Soups book as well as the newer Muffins book from 2003, but the recipes were much more sugary. I still am keeping several in mind for a future order.
The first recipe I baked was Blueberry Muffins (pg 36). Check out my recipe details. Yum!
I’ll be baking more recipes as autumn and winter move on!
I love reading cookbooks, like some people love reading novels! I am inspired by recipes, and enjoy learning ideas from cookbooks; I like putting my own spin on a recipe rather than exactly following it. Please keep in mind that my opinions might be completely different from the other home cooks.
I found the book Muffins & Quick Breads (Williams-Sonoma Kitchen Library) at the library a few weeks ago and after browsing through the many recipes, I found so many that I was excited to try! A lot of the recipes were lower in sugar, and that was even better.
I searched for it on Amazon and was thrilled to find a used copy for less than $4. Yay! It was from a 3rd party seller, but “fulfilled by Amazon” which means it qualified for free shipping if your total order was $25 or more.
I ordered it immediately! I highly recommend this book if you are into muffins and quickbreads. Read my review for more details.
Continue reading “Whole Wheat Blueberry Muffins”
This recipe is inspired by the “Peanut Butter Bread” recipe found in Tate’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery.
I altered the sugar quantity, added dark chocolate & sunflowers, and of course replaced the white flour with whole grains (whole wheat and barley flours).
Continue reading “Whole Grain Peanut Butter Dark Chocolate Muffins”
Baked some yummy healthy muffins this afternoon! I’ve been dying to try some of the recipes from the book Tate’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads. I found it at the library months ago, and copied a few of the recipes I wanted to try.
My muffins were inspired by her Whole Wheat Quick Bread recipe.
Makes 11-12 large muffins
Continue reading “Whole Wheat Oat Bran Raisin Muffins”
I bought a box of fresh local apricots the other day and I wanted to use them up, along with one overly-ripe lonely banana. Wouldn’t a nice loaf of whole wheat sweet bread would do the trick!
So, I googled, and would you believe most of the apricot/banana bread recipes use “dried” apricots. These were yummy FRESH apricots. Then, I thought, wait, apricots are just like peaches, so why not find a nice peach bread recipe and modify it with apricots instead.
I found what looked like a good ginger peach bread recipe over at honestfare.com – yummy, never thought of adding ginger. Great idea! So, this recipe is inspired partly by Honest Fare and partly by my other two sweet bread recipes. Of course, it’s made with whole wheat flour, and it’s got less refined sugar and more fiber than most sweet breads.
Continue reading “Whole Wheat (fresh) Apricot Nut Bread”
I got two larger zucchini squash this week in my CSA share and I decided to try baking a zucchini bread. To add a little extra flavor & nutrition, I tossed in wheat germ, dark chocolate, walnuts and sunflower seeds too. Yum! DH is not a fan of zucchini, and he even thought it tasted good.
I found inspiration from the Zucchini Bread recipe on All Recipes, but similar to my banana bread, I wanted to reduce the sugar. I think I’ve done that for this particular recipe.
Continue reading “100% Whole Wheat Zucchini Bread (with Dark Chocolate, Nuts & Sunflower Seeds)”