Yesterday I updated my post to include a link to the recipe I use for cranberry orange muffins. This is one of several adaptations I've come up with based on a plain muffin recipe I found in The New Laurel's Kitchen Cookbook almost 40 years ago! How can it be that I've been riffing on this for almost 4 decades!? I like the original recipe, but I usually make one of my adaptations. When I make muffins, it's almost always one of these. I thought it might be useful to put links to the various adaptations in one place. We love all of them and since they're pretty healthy, they're good to have around for breakfast, snacks, or even dessert. When I was in grad school, I often took one for lunch. I'd split it open, top with yogurt, and add fresh fruit. I'll link again to the cranberry orange muffins, just so they're all in one place. I'm sure there are many, many other variations that others can come up with--the recipe is easily adapted to suit your taste. I should say that these are not the kind of muffins that one gets in supermarkets, warehouse stores, and bakeries. They're not extremely sweet, although you can add more sugar if you want; they're not greasy, and they're not overly fluffy.
Several years ago, a friend who ate a plant based diet, made these vegan by leaving out the egg and using plant milk. I wasn't able to try these as we didn't live near one another, but she loved them and made them a lot, she said.
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Muffins
Cranberry Orange I'll add that for these, adding a teaspoon or so of vanilla or almond extract is nice. Also, you can use blueberries, fresh or frozen, instead of cranberries.
It appears that when I originally posted this, I just linked back to the recipe above and mentioned adjustments and substitutions. To save clicks, I'll just put the entire recipe here:
Chocolate Chunk Raspberry Muffins
Place two cups of jumbo porridge oats/old fashioned rolled oats into a container and cover with 1 1/2 cups of milk. Place in fridge for several hours or overnight.
Preheat oven to 180 C (fan oven)/400 F. Place soaked oats in a bowl and add 1 to 3 tablespoons of (granulated, brown, or demerera) sugar (according to your taste) and one egg. Add a teaspoon of vanilla or almond extract, if desired. Mix in.
Add 1 cup of wholemeal/whole wheat flour and 1 teaspoon each bread/baking soda and salt. Stir in until incorporated.
Fold in about a cup of raspberries (fresh or frozen) and some chocolate chips, or a mix of chocolate chips and nuts.
Spoon into greased or lined muffin tins and bake for 15-20 minutes or until golden brown--timing depends a lot on the oven, so I just keep an eye on them.
As you can tell, in cooking as in life, I'm very much an improv kind of gal, creating out of whatever I have around. Sometimes I'm happy with the result and sometimes I'm not, but it's worked for me so far. Hope your day is filled with good things.
4 comments:
Thank you, dear Muffin Queen. We will be delving in! And we already make muffins too. Can't have too much variety.
You know what they say about variety being the spice of life 😏
Thanks for the recipe Shari. I bought bag of cranberries yesterday at the grocery store to make some type of orange cranberry bake. Your muffins sound and look delicious.
I made some yesterday and we had a couple with a nice hot cuppa for dessert--perfect on a freezing night :-) I need to get a few more bags of cranberries in the freezer before they're gone.
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