Friday, October 11, 2013

Ree Drummond Mom's Muffins

Delicious Muffin
Loaded With Goodies
Muffins are great when you are in a hurry and need something quick to eat or just to sit down and enjoy with a cup of tea or coffee.  I was on a search for a great tasting muffin and one that was semi-healthy. The recipe I found was from the "Pioneer Woman's" website.  It is a recipe her mother makes when she goes for a visit.  These muffins are loaded with delicious and healthy ingredients - oats, walnuts, raisins, banana, apple sauce,  ground flaxseed, whole wheat flour, and molasses.  I did a little tweaking of the ingredients.  I substituted white whole wheat flour for the whole wheat flour, dried cranberries for the raisins, canned pumpkin for the applesauce, and pecans for the walnuts.  Those were ingredeints I had on hand and I thought they would be ok to use as substitutes.  These muffins are very easy to make.  The dry ingredients - flours, ground flaxseed, oats, brown sugar, salt, baking soda, baking powder, ground cinnamon, walnuts (pecans), and raisins (dried cranberries) are combined together in one mixing bowl.  In another mixing bowl, you add your wet ingredients - buttermilk, egg, banana, applesauce (pumpkin), and molasses.  Pour the wet ingredients into the dry ingredeitns and mix well.  You then scoop  1/4 cup of  the batter into a prepared muffin tin.  Bake for about 18 minutes or until they are goldent brown.  Remove from the oven and let them cool.  You can serve them with butter, jelly or both.  These muffins are very moist and tasty.  The flavors of the pumpkin, bananas, cinnamon, molasses, and cranberries give these muffins  their wonderful taste.  I used white whole wheat flour because the family doesn't care much for the texture whole wheat flour gives to bake goods.  Another great plus, these muffins freeze well.  Make an extra batch and freeze them for later.


My Mom's Muffins
From the Pioneer Woman Cooks Website - modified slightly

Ingredients:

1 cup white whole wheat flour
1/2 cup all-purpose flour
1/4 cup ground flaxseed
1 cup old fashioned oats - not instant
1/2 cup packed brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspooons baking powder
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1/2 cup dried cranberries
1 cup butermilk
1 whole egg slightly beaten
1 whole banana, peeled and mashed with a fork
1/2 cup canned punpkin
1/4 cup molasses
Extra buttermilk as needed for thinning

Directions:

1. Preheat the oven to 350 degrees F.  Spray a 12-count muffin pan with cooking spray.
2. In a large bowl, combine flours, flaxseed, oats, brown sugar, salt, baking soda, baking powder, cinnamon, pecans, and dried cranberries.

3. In a separate bowl, mix together the buttermilk, egg, banana, pumpkin, and molasses.


4. Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together.  Batter should be wet and sticky; if needed, add in a couple extra tablespoons of buttermilk.


5. Scoop 1/4 cup of the batter into the muffin cups and bake for 16-18 minutes, or until deep golden brown.

6. Serve with softened butter and jelly.

Makes 12 muffins









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