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    The Muffin


    Source of Recipe


    The Essential Vegetarian Cookbook

    List of Ingredients




    1 cup flour
    1 cup whole wheat flour
    1/3 cup white or brown sugar
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1 cup nonfat buttermilk
    3 large egg whites, lightly beaten

    Recipe



    Heat oven to 500ºF. Using a whisk, combine flours, sugar, baking powder and baking soda in mixing bowl. IN separate bowl, combine buttermilk and egg whites. Using fork, stir wet ingredients into flour mixture, just until everything is moistened, about 30 seconds; batter will be lumpy. Fill cups of 6 muffin tins 3/4 full. Place tin in oven and close door, then lower heat to 400ºF. Bake until toothpick inserted in center of muffin comes out clean, about 30 minutes. Let tin cool on rack for 10 minutes before removing muffins. Let muffins cool completely, then seal inside ziplock bag and then refrigerate or freeze.

    ADDITIONS:
    Fruits: when adding fresh fruits, be sure it's not too juicy, or muffins will be soggy. Select firm just ripe peaches, strawberries or blueberries. Finely chop fruit (except blueberries) before using. Taste fruit before you begin making batter. If it's not sweet enough, place chopped fruit in bowl and sprinkle with 1 tbl. sugar. Toss gently and let sit for 20 minutes. Use no more than 2/3 c. finely chopped fresh fruit for recipe. Add fruit to wet ingredients before combining wet and dry ingredients. Can also add dry fruits, chopping them very finely. Don't add more than 1/2 c. chopped, to the batter. Add dried fruit to dry ingredients before combining wet and dry.

    Fruit Preserves: For jam filled muffins, use any flavor you like. First spoon a tablespoon of batter into each muffin cup. Place 2 tsp of preserves on top. Fill the cups 3/4 full with rest of batter and bake as directed.

    Nuts: Walnuts, almonds, pecans, macadamia and brazil nuts. Chop very fine. Add no more than 1/3 c. chopped nuts to basic recipe. To enhance flavor of almonds, toast lightly before using. Add chopped nuts to dry ingredients before combining wet and dry ingredients.

    Seeds: Poppy seeds, sesame seeds, sunflower seeds. Pour batter into tins, then sprinkle 1-2 tsp seeds over each muffin before baking, or blend 1/4 c. seeds into the batter.

 

 

 

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