Thursday, April 17, 2014

mixer love

As a combined Christmas and Birthday present (thanks Irene, Mom & Dad!) I'm now the proud owner of a Kitchenaid stand mixer. The color is canopy green, and it mixes like a champ. I tried it out this week with two recipes: healthy oatmeal bars (I used semi-sweet and cinnamon chips), and my staple breakfast muffins. My parents sent me a pouring shield that helps keep the mess inside the mixer bowl (very useful for a messy person like myself).

A couple years ago I experimented with combining various muffin recipes to get something that was healthier, more filling, and used a limited number of measuring cups. At this point I can't remember which recipes I started with, but here's what I came up with:

(can sub applesauce, pureed pumpkin, etc for the oil and water)
  • 2 cups water
  • 0.5 cup vegetable oil
  • 1.5 cups plain yogurt or milk
  • 2 eggs

  • 2 cups all purpose flour (can sub 0.5 cup wheat germ)
  • 2 cups whole wheat flour
  • 1 cup wheat bran (or oatmeal)
  • 1 cup ground flax seed
  • 1 cup sugar (I usually only use 0.5 cup these days)
  • 4 tsp baking powder
  • 1 tsp salt

  • 1 chopped granny smith apple
  • 1 cup dried cranberries
  • 1 cup chopped pecans
  • spices (cinnamon, cardamom, cloves)

Baking Instructions:
Bake at 400 degrees F for 30-40 minutes.
Makes two trays of jumbo sized muffins (12 total), or two trays of regular muffins (24 total).

I've saved some of those clam-shell containers from the grocery store that store 4 jumbo muffins, and I use them to store my muffins in the fridge (remember: no preservatives in these!). I prefer to bake the jumbo size muffins because one jumbo muffin is perfect for breakfast. I'll usually eat a hard-boiled egg with it and that lasts me through the morning until lunchtime.

Warning: these muffins have quite a bit of fiber in them!


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