|Whole Wheat Maple Walnut Muffins with Currants|
Adapted from: The Tassajara Bread Book
Makes 1 dozen (or more) muffins -- see note above
2 cups whole wheat flour [rolled oats, white flour, and/or cornmeal can be substituted for part of the whole wheat flour]
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
¼ cup oil -- I use canola
¼ to ½ cup honey or molasses [maple syrup, sugar, brown sugar]
1½ cups milk [plain or flavored yogurt -- I use fat-free]
Sometimes I add one or more of these:
½ teaspoon cinnamon and/or ¼ teaspoon nutmeg/mace
½ cup chopped nuts
Fruits including fresh blueberries, sliced/grated apples, sliced bananas; or dried fruits such as raisins, currants, dates, apricots, or cherries.
- Preheat oven to 400°.
- Grease muffin tin (or use muffin papers).
- Combine dry ingredients. Add any spices or herbs now.
- Combine wet ingredients.
- Mix dry ingredients into the wet. Mix just until the flour is moistened. The batter should be lumpy. Overbeating will create tunnels in the muffins.
- Quickly add any nuts or fruits.
- Spoon batter into greased muffin tin.
- Depending on the flavor you want, you can sprinkle the top with cinnamon sugar.
- Bake for about 20 minutes. Muffins should spring back when you touch them with with your finger.