Well they look beautiful!! Exactly the way that muffins w/ blueberries are supposed to look. However, let this be a lesson to us all, LEMON YOGURT & Bananas DO NOT mesh well in the baked muffin flavor scheme. Instead they served to make me feel slightly nauseous! Dang, I knew I should have left that last banana for baby K to munch on for dinner, but no i had to use it up.
On the other hand, the muffins taste delicious when you think of the blueberries, sunflower & flax seed... they are a bit bland though. I guess I really shouldn't have shorted the recipe of the sugar either, but I was being experimental, and it got me a lovely-looking muffin that I'm not sure that I can eat anymore of them. Good thing that my boys love them though!!! Because I doubled the recipe & got 3 dozen muffins (I make mine a bit smaller, my kids don't know any different).
Now I want a tasty Blueberry muffin, but from my Nut Bread recipe... unaltered recipe. Perhaps tomorrow after Church, I'll make some more muffins, after all I do have another package of fresh blueberries needing to be used up. This time I'll follow the recipe exactly with no excessive alterations (though I do admit to putting in more blueberries & extra sliced almonds in as well as some ground flax seed, but those only add to the goodness of the recipe).
Showing posts with label blueberries. Show all posts
Showing posts with label blueberries. Show all posts
Saturday, February 11, 2012
Thursday, April 14, 2011
MUFFINS and Substitutions and my story :)
Applesauce Blueberry Muffins
I've got my first 2 dozen in the oven cooking, and will be adding to and editing this post for the next hour or so.
Okay so I started with my basic banana bread recipe, one that I frequently make into muffins instead, and decided to triple my recipe because I've got several hungry mouths who eat lots (my older boys and hubby will eat 1-1/2 dozen between them); it's a two bowl, one larger than the other recipe. However today I don't have bananas dark enough so I substituted applesauce, something I have done before often, 3-1/2 cups. Then I put in 3/4 cup of oil, nothing changed there, then I put in 3/4 cup of honey and 1/2 cup of molasses (so you should end up with 1-1/4 cup of liquid sweeteners, but can decrease honey to 1/2 cup) for the sugar, then the eggs, well all I have are the tiny eggs from my neighbor so I put in 4 of these little darlings (instead of 3 normally when I triple the recipe). This is in bowl [bigger] One, mix them all together well.
Now for Bowl Two: okay, while I was digging [in my freezer] for blueberries, I found a bag with graham cracker crumbs, along with my ground flax seed meal wheat germ. I pulled them all out with the blueberries., then I started measuring. 2-1/2 cups of graham cracker crumbs, then about 1/2 cup each of the flax seed meal & wheat germ (bought both of these from Smith's in the baking aisle, they are Bob's Red Mill). Then I added 3 cups of flour & 1 cup of rolled oats (oatmeal). Then for the leavening: I put in 4-1/2 tsp. baking powder, 1 tsp. of baking soda (recipe called for 3/4 tsp, but since I used honey I just rounded up to a full teaspoon), 1 tsp cinnamon (rounded up again from 3/4 tsp, 'cuz I like cinnamon).
With the electric mixer running in liquids bowl, dump in dry ingredients slowly, mixing carefully after each addition. Then add 2 cups of fresh or frozen blueberries, and if desired 1-2 cups of chopped nuts or sunflower seeds; I didn't because my pecans are frozen and I don't have any sunflower seeds.
Baking: well the website said that you should decrease the baking temperature by 25 degrees, but I decided to keep the temp at 350 deg Farenheit. Still am figuring out how long, as I've been cooking 2 dozen [regular-sized] muffins at a time. Normal cooking time for 1 dozen muffins is 18-20 minutes.
Okay cooking time for 2 dozen is 25-28 minutes!! I got exactly 4 dozen muffins by using my 1/4 cup ice cream scoop, I put a heaping scoop into each muffin cup.
Now... here's the original Banana Bread Recipe
1-1/2 cups flour
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1 [lrg] egg
1 cup mashed bananas
3/4 cup sugar
1/4 cup oil
1/2 tsp. lemon zest (optional)
1/2 cup chopped nuts
Mix flour, cinnamon, baking powder and soda together thoroughly. Mix egg, sugar, bananas, oil, and zest together thoroughly; add dry ingredients to wet ingredients 1/3 at a time, mixing well after each addition; fold in nuts. Bake in a greased 4x8 or 5x9 loaf pan at 350 degrees Farenheit for 20-30 minutes.
I've got my first 2 dozen in the oven cooking, and will be adding to and editing this post for the next hour or so.
Okay so I started with my basic banana bread recipe, one that I frequently make into muffins instead, and decided to triple my recipe because I've got several hungry mouths who eat lots (my older boys and hubby will eat 1-1/2 dozen between them); it's a two bowl, one larger than the other recipe. However today I don't have bananas dark enough so I substituted applesauce, something I have done before often, 3-1/2 cups. Then I put in 3/4 cup of oil, nothing changed there, then I put in 3/4 cup of honey and 1/2 cup of molasses (so you should end up with 1-1/4 cup of liquid sweeteners, but can decrease honey to 1/2 cup) for the sugar, then the eggs, well all I have are the tiny eggs from my neighbor so I put in 4 of these little darlings (instead of 3 normally when I triple the recipe). This is in bowl [bigger] One, mix them all together well.
Now for Bowl Two: okay, while I was digging [in my freezer] for blueberries, I found a bag with graham cracker crumbs, along with my ground flax seed meal wheat germ. I pulled them all out with the blueberries., then I started measuring. 2-1/2 cups of graham cracker crumbs, then about 1/2 cup each of the flax seed meal & wheat germ (bought both of these from Smith's in the baking aisle, they are Bob's Red Mill). Then I added 3 cups of flour & 1 cup of rolled oats (oatmeal). Then for the leavening: I put in 4-1/2 tsp. baking powder, 1 tsp. of baking soda (recipe called for 3/4 tsp, but since I used honey I just rounded up to a full teaspoon), 1 tsp cinnamon (rounded up again from 3/4 tsp, 'cuz I like cinnamon).
With the electric mixer running in liquids bowl, dump in dry ingredients slowly, mixing carefully after each addition. Then add 2 cups of fresh or frozen blueberries, and if desired 1-2 cups of chopped nuts or sunflower seeds; I didn't because my pecans are frozen and I don't have any sunflower seeds.
Baking: well the website said that you should decrease the baking temperature by 25 degrees, but I decided to keep the temp at 350 deg Farenheit. Still am figuring out how long, as I've been cooking 2 dozen [regular-sized] muffins at a time. Normal cooking time for 1 dozen muffins is 18-20 minutes.
Okay cooking time for 2 dozen is 25-28 minutes!! I got exactly 4 dozen muffins by using my 1/4 cup ice cream scoop, I put a heaping scoop into each muffin cup.
Now... here's the original Banana Bread Recipe
1-1/2 cups flour
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1 [lrg] egg
1 cup mashed bananas
3/4 cup sugar
1/4 cup oil
1/2 tsp. lemon zest (optional)
1/2 cup chopped nuts
Mix flour, cinnamon, baking powder and soda together thoroughly. Mix egg, sugar, bananas, oil, and zest together thoroughly; add dry ingredients to wet ingredients 1/3 at a time, mixing well after each addition; fold in nuts. Bake in a greased 4x8 or 5x9 loaf pan at 350 degrees Farenheit for 20-30 minutes.
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