Post by Loupy on Feb 17, 2019 13:23:51 GMT -7
Make Ad Magic Muffins
From: Monica @ www.theyummylife.com/magic_muffins#EmbedRecipe_249
Keep this batter in the fridge so it's easy to bake or microwave fresh muffins throughout the week. The magic of chia seed gel replaces the added eggs and fat found in most muffin recipes. Made with 100% whole grains, you can make these a regular part of a healthy breakfast in everyone's favorite flavor.
Makes: 12 muffins
Ingredients
1 cup whole grain oat flour
1/2 cup whole grain barley flour
1/2 cup whole grain brown rice flour
2 tablespoons ground chia seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 cup low-fat buttermilk*
1/2 cup water
2 teaspoons vanilla extract
1/3 cup honey
fruits, nuts, additional flavors**
Directions:
In large mixing bowl, add oat, barley, & brown rice flours, chia seeds, baking powder, baking soda, cinnamon, and salt; whisk until well combined.
In separate medium bowl, combine buttermilk, water, vanilla & honey; whisk to combine.
Add wet ingredients to dry ingredients; stir just until moistened.
Don't over mix; batter should be lumpy.
Let batter rest at least 30 minutes before baking.
Or, cover batter and refrigerate overnight and as long as 5 days.
Recipe may be doubled or tripled.
To bake, preheat oven to 350 degrees.
Grease or spray muffin cups with nonstick cooking spray.
Without remixing batter, spoon or scoop it into muffin cups, filling 2/3 full.
Bake 20-23 minutes until toothpick inserted in center of muffin comes out clean.
Let rest 5 minutes before removing from pan to cooling rack.
To microwave a single muffin, use silicone muffin cup, or glass custard cup, ramekin or small mason jar.
If using glass, coat with cooking spray.
Fill 1/2 to 2/3 full and microwave for 50-65 seconds (microwave times will vary).
To microwave multiple muffins at one time, increase cooking time 20-30 seconds for each additional muffin.
*To make buttermilk substitute: Add 1 tablespoon vinegar with enough low-fat milk to total 1 cup. Let rest for 10 minutes before adding to batter.
**TO ADD FRUITS,NUTS & FLAVORS. May use fresh, frozen, canned or dried fruit. Blot off juice or liquid before adding to muffin layers. Fill muffin cups 1/3 full with batter, sprinkle on fruit or other flavors; top with batter to 2/3 full and add more flavors on top, pressing them into the batter slightly. Bake 22-24 minutes until toothpick inserted in center of muffin comes out clean. Let rest 5 minutes before removing from pan to cooling rack. Suggestions:
Blueberry -- Sprinkle 4-5 berries on bottom layer; repeat on top layer.
Raspberry -- Cut 4-5 berries in half. Sprinkle 4-5 berry halves on bottom layer; repeat on top layer.
Blackberry -- Cut 4-5 berries in half. Sprinkle 4-5 berry halves on bottom layer; repeat on top layer.
Banana Walnut -- Sprinkle 2 teaspoons diced banana and 1/2 teaspoon chopped walnuts on bottom layer; sprinkle 2 teaspoons diced bananas on top layer and press into batter until immersed (to avoid darkening), sprinkle top with 1 teaspoon chopped walnuts
Peach Almond -- Sprinkle 1/2 tablespoon diced peaches on bottom layer; repeat on top layer; also sprinkle 1 tablespoon sliced or slivered almonds on top.
Apple cinnamon -- Sprinkle 1/2 tablespoon diced apple on bottom layer, add a light sprinkle of cinnamon; repeat on top layer.
Pineapple Coconut -- Sprinkle 1 teaspoon diced pineapple and 1 teaspoon shredded coconut on bottom layer; repeat on top layer.
Peanut butter, chocolate chip -- Sprinkle 10 chocolate chips and 1 teaspoon PB2 on bottom layer; sprinkle 1 teaspoon PB2 on top, swirl into batter with a toothpick; sprinkle 10 chocolate chips on top.
Mango or Apricot -- sprinkle 2 teaspoons diced fruit on bottom layer; repeat on top.
Ginger -- Sprinkle 1 teaspoon minced crystallized ginger on bottom layer; repeat on top.
Granola -- Sprinkle 1/2 tablespoon granola on bottom layer; repeat on top.
Cranberry Orange -- Sprinkle 4-5 dried cranberries and 1/2 teaspoon orange zest on bottom layer, repeat on top.
Extra instructions and explanations:
Step 1. Assemble the ingredients: buttermilk, baking powder, baking soda, honey, salt, cinnamon, vanilla, plus these seeds and whole grain flours (available at many grocery stores and Whole Foods):
ground chia seeds--grind your own in a blender or food processor, or buy them ground
oat flour
brown rice flour
barley flour
About the flours: I settled on this combination of healthy flours to achieve a good flavor and texture. Feel free to experiment with substituting other flours, but I can't personally vouch for the results. The brown rice and oat flours are also available in gluten-free varieties.
Gluten free? No problem. Make sure you use gluten-free oat and brown rice flour, and substitute buckwheat flour for the barley flour.
About the baking powder and baking soda: Make sure these are fresh (check their expiration dates). These are the leavening for the muffins. Old ingredients result in flat muffins.
Buttermilk substitute: You can make a substitute for buttermilk by combining 1 tablespoon vinegar with enough lowfat milk to make 1 cup total liquid. Set aside for 10 minutes before combining with other ingredients.
Vegan? No problem. You can make a vegan buttermilk substitute by combining 1 tablespoon vinegar with enough non-dairy milk (soy, almond, or coconut) to make 1 cup total liquid. Set aside for 10 minutes before combining with other ingredients. Use maple or agave syrup in place of the honey.
About the sweetener: I used honey to sweeten these muffins. You may substitute maple syrup, agave syrup, brown sugar, or another preferred sweetener. These muffins are mildly sweet. If you like a more cake-like sweetness, increase the honey or other sweetener.
Step 2. Combine the dry ingredients in a large mixing bowl. Whisk together.
Step 3. Combine the wet ingredients in a medium mixing bowl. Whisk together.
Step 4. Pour wet ingredients into dry ingredients and stir just until moist. Don't over mix; batter should be lumpy.
Step 5. Allow batter to rest for at least 30 minutes before baking muffins. (This is necessary to allow the chia seeds to soften and form a gel, promoting moister muffins.) OR... Cover batter and refrigerate overnight or up to 5 days.
Nutritional Information:
WW Pts +: 3 points
Serving size: 1 muffin
Calories: 124
Fat: 1.4g
Sodium: 173mg
Carbs: 24.6g
Fiber: 2.7g
Sugars: 8.9g
Protein: 3.3g
From: Monica @ www.theyummylife.com/magic_muffins#EmbedRecipe_249
Keep this batter in the fridge so it's easy to bake or microwave fresh muffins throughout the week. The magic of chia seed gel replaces the added eggs and fat found in most muffin recipes. Made with 100% whole grains, you can make these a regular part of a healthy breakfast in everyone's favorite flavor.
Makes: 12 muffins
Ingredients
1 cup whole grain oat flour
1/2 cup whole grain barley flour
1/2 cup whole grain brown rice flour
2 tablespoons ground chia seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 cup low-fat buttermilk*
1/2 cup water
2 teaspoons vanilla extract
1/3 cup honey
fruits, nuts, additional flavors**
Directions:
In large mixing bowl, add oat, barley, & brown rice flours, chia seeds, baking powder, baking soda, cinnamon, and salt; whisk until well combined.
In separate medium bowl, combine buttermilk, water, vanilla & honey; whisk to combine.
Add wet ingredients to dry ingredients; stir just until moistened.
Don't over mix; batter should be lumpy.
Let batter rest at least 30 minutes before baking.
Or, cover batter and refrigerate overnight and as long as 5 days.
Recipe may be doubled or tripled.
To bake, preheat oven to 350 degrees.
Grease or spray muffin cups with nonstick cooking spray.
Without remixing batter, spoon or scoop it into muffin cups, filling 2/3 full.
Bake 20-23 minutes until toothpick inserted in center of muffin comes out clean.
Let rest 5 minutes before removing from pan to cooling rack.
To microwave a single muffin, use silicone muffin cup, or glass custard cup, ramekin or small mason jar.
If using glass, coat with cooking spray.
Fill 1/2 to 2/3 full and microwave for 50-65 seconds (microwave times will vary).
To microwave multiple muffins at one time, increase cooking time 20-30 seconds for each additional muffin.
*To make buttermilk substitute: Add 1 tablespoon vinegar with enough low-fat milk to total 1 cup. Let rest for 10 minutes before adding to batter.
**TO ADD FRUITS,NUTS & FLAVORS. May use fresh, frozen, canned or dried fruit. Blot off juice or liquid before adding to muffin layers. Fill muffin cups 1/3 full with batter, sprinkle on fruit or other flavors; top with batter to 2/3 full and add more flavors on top, pressing them into the batter slightly. Bake 22-24 minutes until toothpick inserted in center of muffin comes out clean. Let rest 5 minutes before removing from pan to cooling rack. Suggestions:
Blueberry -- Sprinkle 4-5 berries on bottom layer; repeat on top layer.
Raspberry -- Cut 4-5 berries in half. Sprinkle 4-5 berry halves on bottom layer; repeat on top layer.
Blackberry -- Cut 4-5 berries in half. Sprinkle 4-5 berry halves on bottom layer; repeat on top layer.
Banana Walnut -- Sprinkle 2 teaspoons diced banana and 1/2 teaspoon chopped walnuts on bottom layer; sprinkle 2 teaspoons diced bananas on top layer and press into batter until immersed (to avoid darkening), sprinkle top with 1 teaspoon chopped walnuts
Peach Almond -- Sprinkle 1/2 tablespoon diced peaches on bottom layer; repeat on top layer; also sprinkle 1 tablespoon sliced or slivered almonds on top.
Apple cinnamon -- Sprinkle 1/2 tablespoon diced apple on bottom layer, add a light sprinkle of cinnamon; repeat on top layer.
Pineapple Coconut -- Sprinkle 1 teaspoon diced pineapple and 1 teaspoon shredded coconut on bottom layer; repeat on top layer.
Peanut butter, chocolate chip -- Sprinkle 10 chocolate chips and 1 teaspoon PB2 on bottom layer; sprinkle 1 teaspoon PB2 on top, swirl into batter with a toothpick; sprinkle 10 chocolate chips on top.
Mango or Apricot -- sprinkle 2 teaspoons diced fruit on bottom layer; repeat on top.
Ginger -- Sprinkle 1 teaspoon minced crystallized ginger on bottom layer; repeat on top.
Granola -- Sprinkle 1/2 tablespoon granola on bottom layer; repeat on top.
Cranberry Orange -- Sprinkle 4-5 dried cranberries and 1/2 teaspoon orange zest on bottom layer, repeat on top.
Extra instructions and explanations:
Step 1. Assemble the ingredients: buttermilk, baking powder, baking soda, honey, salt, cinnamon, vanilla, plus these seeds and whole grain flours (available at many grocery stores and Whole Foods):
ground chia seeds--grind your own in a blender or food processor, or buy them ground
oat flour
brown rice flour
barley flour
About the flours: I settled on this combination of healthy flours to achieve a good flavor and texture. Feel free to experiment with substituting other flours, but I can't personally vouch for the results. The brown rice and oat flours are also available in gluten-free varieties.
Gluten free? No problem. Make sure you use gluten-free oat and brown rice flour, and substitute buckwheat flour for the barley flour.
About the baking powder and baking soda: Make sure these are fresh (check their expiration dates). These are the leavening for the muffins. Old ingredients result in flat muffins.
Buttermilk substitute: You can make a substitute for buttermilk by combining 1 tablespoon vinegar with enough lowfat milk to make 1 cup total liquid. Set aside for 10 minutes before combining with other ingredients.
Vegan? No problem. You can make a vegan buttermilk substitute by combining 1 tablespoon vinegar with enough non-dairy milk (soy, almond, or coconut) to make 1 cup total liquid. Set aside for 10 minutes before combining with other ingredients. Use maple or agave syrup in place of the honey.
About the sweetener: I used honey to sweeten these muffins. You may substitute maple syrup, agave syrup, brown sugar, or another preferred sweetener. These muffins are mildly sweet. If you like a more cake-like sweetness, increase the honey or other sweetener.
Step 2. Combine the dry ingredients in a large mixing bowl. Whisk together.
Step 3. Combine the wet ingredients in a medium mixing bowl. Whisk together.
Step 4. Pour wet ingredients into dry ingredients and stir just until moist. Don't over mix; batter should be lumpy.
Step 5. Allow batter to rest for at least 30 minutes before baking muffins. (This is necessary to allow the chia seeds to soften and form a gel, promoting moister muffins.) OR... Cover batter and refrigerate overnight or up to 5 days.
Nutritional Information:
WW Pts +: 3 points
Serving size: 1 muffin
Calories: 124
Fat: 1.4g
Sodium: 173mg
Carbs: 24.6g
Fiber: 2.7g
Sugars: 8.9g
Protein: 3.3g
