Thursday, 25 February 2016

Whole Grain Cranberry Breaksfast Muffins

I read a wonderful recipe in the New York Times, for some blueberry muffins made with whole grains.  I wanted to try this out, but I prefer cranberries in muffins, so I adapted the recipe to suit that taste. I reduced the volumes of the various ingredients as well, since I didn't need so many muffins as that recipe would make.

These muffins are not over-sweet and are ideal for breakfast, for those in a hurry in the mornings.  They also freeze very well so if you make a big batch you can always pop some in the freezer for later.

The recipe takes no time to prepare, as with all muffins.  In fact the longest time really is weighing out a multitude of different ingredients, and then the washing of the pots afterwards.  Still that is not much to pay for such a delightful muffin.  These really do hit the spot, with the cranberries and the crunch of some walnut, as well as the spicy taste of nutmeg and cinnamon.  Add a streusel topping and you have a perfect start to a busy day.

I thoroughly recommend trying this recipe, whether it be from the NYT, with blueberries, or from here using the same volumes as I did.  I used tulip papers to line the muffin tin and I wanted large muffins, so the mixture made 11 good sized ones.  If using normal muffin cases you will probably get 12 with ease.
Wholegrain Cranberry Muffins

Wholegrain Cranberry Muffins - Video
Ingredients:
For the muffins mixture:
  • 120g plain flour
  • 35g wholemeal(wholewheat) flour or wheatgerm
  • 45g cornmeal
  • 35g rolled oats
  • 70g light brown sugar(dark brown is fine too)
  • 2tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1tsp ground nutmeg
  • 200ml buttermilk
  • 160ml coconut oil, melted and cooled
  • 80ml maple syrup
  • 2 medium eggs(USA large)
  • 100g grated carrot
  • 130g dried cranberries
  • 57g chopped walnuts(or pecans)
for the streusel:
  • 35g light brown sugar
  • 1/2tsp ground cinnamon
  • 30g cold butter, cubed
  • 30g plain flour
  • 1 tbsp orange zest
Method:
  1. Preheat the oven to 200c/18c Fan/400F.  Line a muffin tin with paper cases, or grease it well.
  2. Make the muffins: In a large bowl, whisk together the dry ingredients: flours, cornmeal, oats, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. 
  3. In a separate bowl or large measuring cup, mix the wet ingredients: buttermilk, oil, maple syrup and eggs and add the carrots too. 
  4. Pour the wet ingredients over the dry ingredients and gently mix just until blended. Don’t worry about a few lumps or streaks of flour. rrotStir in the, blueberries and nuts if using. 
  5. In a small bowl, mix and pinch all the streusel ingredients together until blended and crumbly. (If using butter, cut into small pieces first.)
  6. Using an ice-cream scoop or small ladle, divide thick batter among muffin cups, filling almost to the top. Mound the batter slightly in the center of each cup; this will help make a domed muffin top. 
  7. Use your fingers to divide streusel over batter and press lightly onto the surface.
  8. Place muffin tin in oven and bake for 20-22 minutes, until a tester inserted into center of muffin comes out moist but clean. Rotate the pan halfway through baking. Cool muffins in pan on rack, then remove from tin.


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