Sunday, January 29, 2012

Whole Wheat Muffins

One of my favorite cook books is the Square Table Cookbook from Oxford, MS.  If you don't already have this gem, I recommend picking one up.  It will quickly become a household staple!

I recently tried a Whole Wheat Muffin recipe that is part of this cookbook from Bottletree Bakery in Oxford.  If you are ever on the square, take a walk down the street to enjoy a bite.  You won't be disappointed!

The whole wheat muffin recipe in this book is fairly basic and can include 2 cups of fruit that you choose.  I have used cranberries and loved the results.  However, I would recommend using whatever fruit is in season or that you particularly like.  The recipe is as follows below.

Bottletree Bakery Whole Wheat Muffins

3 1/2 cups whole wheat flour
3/4 cups sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup vegetable oil
1 1/2 cups buttermilk
1 teaspoon lemon juice
1 teaspoon lemon zest
2 cups diced fresh fruit or berries

Streusel Topping
1 cup sugar
1 cup flour
1/2 cup unsalted butter, melted

Preheat the oven to 350.  In a mixing bowl, sift together flour, sugar, baking powder, baking soda and salt. Set aside.  In a separate bowl combine oil, buttermilk, lemon juice and zest.  Gently stir diced fruit or berries into flour mixture.  Make a well in the center and pour in buttermilk mixture.  Stir until barely blender.  Spoon into greased muffin tins.

For topping, a small bowl combine sugar, flour and butter.  Sprinkle muffins with topping.  Bake 20 minutes.

Makes 18 muffins.

A few hints and tips about this recipe:
  1. The batter or dough really is going to seem like something is wrong when you make this.  It is the consistency of a cookie dough.  No, you haven't left out an ingredient.  Trust me.  It will work out just fine.
  2. I like to play with the topping.  Try making with a mixture of brown sugar, oatmeal, little flour, butter and cinnamon.  I always feel the need to tweak everything.  But, it is great just as listed above as well!
  3. If you want to change the amount of oil in this recipe for a less fat and calories, substitute applesauce.  You can even use the cinnamon applesauce!  Do a one to one substitution then add back 2 tablespoons of oil to improve the overall texture.  
  4. Line your muffin tins with squares of wax paper or parchment paper.  They are easy to remove and clean up and look like they come straight from the bakery!  
  5. You can always lighten this recipe with applesauce.  Substitute applesauce for the oil and add back 2 tablespoons of oil.  The consistency is still good an is moist.  You can even use cinnamon applesauce if you prefer.  
These muffins do keep and reheat well for a nice breakfast treat every day.  It makes a great addition to a breakfast of brunch where you are serving a crowd.

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