Recipe: Morning Glory Muffins
15 July 2023 10:21 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
runpunkrun posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
gluten_freeThese barely sweet muffins have hearty ingredients but a wonderfully tender crumb. Adapted from Amanda's Drozdz's Easy Flourless Muffins, Bars & Cookies.
Ingredients:
121 grams oat flour
21 grams ground flaxseed
2 tsp baking powder
1 tsp baking soda
1/2 tsp fine salt
1/2 tsp ground ginger
1/8 tsp ground nutmeg
3 large eggs
200 grams unsweetened applesauce (177 ml)
96 grams almond butter
85 grams honey
2 tsp vanilla extract
115 grams finely grated carrot
76 grams golden raisins
58 grams chopped pecans
Time: Around 45 minutes of prep. Grating the carrot and chopping the nuts require the most effort. A food processor could help with this if you have one.
Tools: Kitchen scale.
Instructions:
1. Set your oven to 350°F and prepare your muffin holes. I like to use parchment paper muffin liners for these, but regular liners (or tins) sprayed with oil or non-stick spray should also work.
2. Throw the oat flour, flaxseed meal, baking powder, baking soda, salt, and spices into a medium bowl and whisk to combine.
3. In another medium bowl, combine the wet ingredients in stages. I like to whisk together the almond butter and applesauce in order to break up the almond butter, then add the honey, then everything else. Add the carrots in last.
4. Add the wet ingredients to the dry and stir until there aren't any dry spots. The batter will be thick and gloopy but still pour easily.
5. Now is the time to stir in the nuts and raisins. Get 'em in there.
6. Scoop into your prepared muffin holes. I put 1/4 cup batter in each and fill them almost to the top. In my experience they dome up a bit in the oven and don't drip over the sides, though your experience may vary.
7. Cook in the center of your oven for 20-25 minutes, giving them a turn after about 15 minutes. They're done when a toothpick inserted in the center of the centermost muffin comes out clean with a few moist crumbs.
8. Remove the muffins from their holes and let them cool on a rack. Eat now or later.
Makes 10-12 muffins.
Once cooled completely, store in an air-tight container. These last for several days at room temperature, longer in the fridge, and forever(ish) in the freezer. Weirdly I like these best slightly cold. I let them defrost on the counter and eat them without warming them up and they taste just like a slice of carrot cake straight from the fridge.
Notes: Sorry for all the metric. Drozdz uses rolled oats and a blender, and I use oat flour and a bowl, so I had to go with grams for the flour and went on from there, but to give you an idea that's a little less than 1 1/4 cups oat flour. Going by weight also happens to be the easiest (and least messy) way to make these.
Variations: Just in case you're wondering what happens if you accidentally forget the ground flaxseed, I suspect these come out great without it, but maybe I just forgot I remembered the flaxseed? Who knows. Also go ahead and replace (some of?) the applesauce with an overripe banana if you have any lying around giving you sad brown banana eyes. Here's a vegan version on Drozdz's website that uses banana.
Questions? Ask 'em!
Ingredients:
121 grams oat flour
21 grams ground flaxseed
2 tsp baking powder
1 tsp baking soda
1/2 tsp fine salt
1/2 tsp ground ginger
1/8 tsp ground nutmeg
3 large eggs
200 grams unsweetened applesauce (177 ml)
96 grams almond butter
85 grams honey
2 tsp vanilla extract
115 grams finely grated carrot
76 grams golden raisins
58 grams chopped pecans
Time: Around 45 minutes of prep. Grating the carrot and chopping the nuts require the most effort. A food processor could help with this if you have one.
Tools: Kitchen scale.
Instructions:
1. Set your oven to 350°F and prepare your muffin holes. I like to use parchment paper muffin liners for these, but regular liners (or tins) sprayed with oil or non-stick spray should also work.
2. Throw the oat flour, flaxseed meal, baking powder, baking soda, salt, and spices into a medium bowl and whisk to combine.
3. In another medium bowl, combine the wet ingredients in stages. I like to whisk together the almond butter and applesauce in order to break up the almond butter, then add the honey, then everything else. Add the carrots in last.
4. Add the wet ingredients to the dry and stir until there aren't any dry spots. The batter will be thick and gloopy but still pour easily.
5. Now is the time to stir in the nuts and raisins. Get 'em in there.
6. Scoop into your prepared muffin holes. I put 1/4 cup batter in each and fill them almost to the top. In my experience they dome up a bit in the oven and don't drip over the sides, though your experience may vary.
7. Cook in the center of your oven for 20-25 minutes, giving them a turn after about 15 minutes. They're done when a toothpick inserted in the center of the centermost muffin comes out clean with a few moist crumbs.
8. Remove the muffins from their holes and let them cool on a rack. Eat now or later.
Makes 10-12 muffins.
Once cooled completely, store in an air-tight container. These last for several days at room temperature, longer in the fridge, and forever(ish) in the freezer. Weirdly I like these best slightly cold. I let them defrost on the counter and eat them without warming them up and they taste just like a slice of carrot cake straight from the fridge.
Notes: Sorry for all the metric. Drozdz uses rolled oats and a blender, and I use oat flour and a bowl, so I had to go with grams for the flour and went on from there, but to give you an idea that's a little less than 1 1/4 cups oat flour. Going by weight also happens to be the easiest (and least messy) way to make these.
Variations: Just in case you're wondering what happens if you accidentally forget the ground flaxseed, I suspect these come out great without it, but maybe I just forgot I remembered the flaxseed? Who knows. Also go ahead and replace (some of?) the applesauce with an overripe banana if you have any lying around giving you sad brown banana eyes. Here's a vegan version on Drozdz's website that uses banana.
Questions? Ask 'em!
You hooked me with "barely sweet"
Date: 2023-07-15 08:16 pm (UTC)Wow those look great.
Any brainstorms on substitutions? I'm sad to say that applesauce, banana and winter squash are not on my ingredients list anymore.
Re: You hooked me with "barely sweet"
Date: 2023-07-16 02:59 am (UTC)I'm sorry to hear that, buddy. How about pureed pear? Pureed carrot? (I'm thinking of those new-fangled baby foods that come in pouches--maybe something in that line.) A yogurt of some kind? Even a milk or fruit juice (orange? pineapple? mango?). Coconut water? Straight up water.
Obvs you might need to fiddle with the amount, depending on how liquidy your new liquid is.
Re: You hooked me with "barely sweet"
Date: 2023-07-16 06:38 pm (UTC)Pureed carrot is a brilliant idea, since those root vegetables have proven themselves worthy in millions of muffins.
Re: You hooked me with "barely sweet"
Date: 2023-07-17 03:34 pm (UTC)Hope it works out!
no subject
Date: 2023-07-17 12:16 am (UTC)no subject
Date: 2023-07-17 05:40 pm (UTC)I bet it would. I've used natural almond butter and the no-stir kind, and they both work into the liquid pretty easily if you start out with a small amount, though after months of mashing up the no-stir almond butter I did snap one of the loops on a balloon whisk.
no subject
Date: 2023-07-27 01:18 am (UTC)no subject
Date: 2023-07-27 05:00 pm (UTC)We've got them all over our back fence! But no, the name has always struck me as being singularly unhelpful in describing what you're about to eat, so I looked it up and it turns out they're named after the Morning Glory Cafe that created them.