Apple Cinnamon Muffins May 25, 2008

In my quest for a yummy healthy apple coffee cake, this is my first attempt.  It is based on a coffee cake recipe, but they really are not quite coffee cake texture.  I think they came out well anyway, though.  

Whole Grain Apple Muffins

Batter:
1 1/4 cups oat flour (or finely ground oats)
1 1/4 cups spelt flour or whole wheat flour
1 1/2 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1/2 tsp salt

1/2 cup canola oil
1/3 cup + 1/6 cup agave nectar
2 eggs
1/2 cup plain unsweetened yogurt
1 cup unsweetened applesauce
1 tsp vanilla

1 cup chopped apple pieces
optional: 1/2 cup walnuts

Topping:
1 cup oats
1/3 cup agave nectar
1/2 tsp cinnamon
1/4 tsp salt
2 tbsp canola oil
optional: walnut halves for garnish

Mix together the dry batter ingredients in one bowl, and the wet batter ingredients in another bowl.  Add the wet to the dry and mix together.  Fold in chopped apple and walnuts, if using.  Mix together topping.  Pour into muffin tins and put some topping on each muffin.  Add walnut halves to each muffin if you like. 

Bake at 325 for about 15-20 minutes or until golden brown. 

My husband’s opinion of these muffins is “mmmmmmmm”.  I particularly like the chopped apple, because it’s a bit less common to find in a muffin, but so tasty!

Adapted from King Arthur Flour Whole Grain Baking.

Crunchy Granola May 18, 2008

In conversation, my boss often describes people as “crunchy granola” followed by “you’d like them”. Apparently, I’m one of them, I guess. Maybe because I eat organic food and weird grains. Or is it my personality? Probably both, and here’a another reason: I love homemade granola.

Pretty much every package of store-bought granola I’ve looked at is full of sugar, but it’s still really yummy without a ton of sweetness. And it is so easy to make. Here’s my recipe, which is a hybrid of a couple of recipes that I found.

4 cups rolled oats

1/2 cup sunflower seeds

1/2 milled flaxseed (store in the freezer, it will taste a lot better)

2/3 cup cashews

1 cup almonds

1 1/2 tbsp vanilla

4 tbsp canola oil

4-6 tbsp maple syrup

Mix it all together in a big bowl (dry first, then liquids), and spread it on a cookie sheet or two. The thinner you spread it, the faster it will cook, so if you’re anxious to try it use a couple of cookie sheets. Bake at 350 for around 15-20 minutes or until it feels dry when you run your hands through it. Mix up the granola partway through cooking so it browns evenly. Add dried fruit and and soymilk and you have yourself a healthy and filling breakfast.

I will take being called crunchy granola as a compliment, since that must mean that I’m awesome.