Winter Storm Muffins re-mix Chapter 2 · 6.11.16 by colin newell
I have been doing most of my own baking since I was 12 – and although I do not have a cookbooks worth of experience, I have come up with a few good things. These are a Daylight Saving Time classic to get over the shock of the time change!
One recipe that I have been making for over a decade is my Winter Storm muffin recipe – and I do reference it quite a lot on my blog as it has evolved some – so here is the re-mix:
The Dry – mix in a large bowl
2 Cups Whole Wheat flour
2 Cups All-purpose Flour
1 Cup Each; Rolled oats, Corn meal and (oat or wheat) bran
(A variation for me is using 3 cups of All-Bran for a classic Bran muffin or a sugar free granola mixture)
1/2 to 1 Cup dark brown sugar
1.5 Tbsp Baking Soda
1 Tbsp Magic Baking Powder
1/2 Tsp Kosher or Sea Salt
1/2 – 1 Tbsp Organic Saigon Cinnamon
1/2 whole fresh ground nutmeg
3/4 Cup unsweetened Apple Sauce
1/4 Cup Canola Oil
1 Tbsp Organic Vanilla
2 Cups Almond milk OR 2 Cups Goat’s milk
Almond milk (sugar free) is a healthy alternative to cow’s milk
and if you like an interesting flavour consider some organic Goat’s milk – great for the lactose intolerant among us.
Add Wet to Dry Mix – Do not over-mix.
I use a Kitchen-aid mixer.
Add from 2 to 4 cups of the fruit of your choice – I use finely chopped mango, or apple, or fresh Turkish figs, blueberries or anything in the way of frozen fruit medleys – the sky is the limit.
Another option is 1/2 cup of chopped nuts (any kind) in lieu of single cups of fruit.
A couple of times the mix seemed a little dry after the liquid was added.
Solution: Add a shot glass (2 fluid ounces) of your favorite juice; Orange, Cranberry, Lemon – whatever you have.
Pam spray 2 Muffin tins (I use a 12 and a 6)
Use an Ice Cream scoop for loading up the muffin tins – paper definitely not needed!
Bake for 24 minutes in a 375 degree oven – check for degree of done with a toothpick.
Poke the muffins. If the picks come out clean, you are good to go.
Let cool in pans for about 10 minutes and then air dry on cooling grid. Makes about 20 freezer ready muffins.
Ziploc freezer bags suggested for long term storage.