Monica asked for my MOOFFIN recipe. I am happy to share this recipe, because it makes delicious MOOFFINS. MOOFFINS FOR EVERYBODY!
Seriously though, these are frigging amazing muffins. They’re deliciously hearty and homey, and have just the right amount of sweetness. They’re not just a one-note treat: vanilla and cinnamon, tangy buttermilk, and a little brown sugar make for a perfectly rich flavor without being too heavy. Flax meal and whole wheat flour give them a “stick to your ribs” quality that make them the perfect way to start the day (or a quick, vaguely healthy snack when chasing after your resident almost-toddler).
And of course, there’s no law against using raspberries instead, or adding nuts (or chocolate chips!), or raisins, or chopped dried apricots, or sweet cherries, or… you get the picture.
So you see, you pretty much have no excuse not to add these to your repertoire.
Couple notes first:
1)You don’t have to use half AP and half whole wheat flour. You can do all white, or all whole wheat, or whatever ratio floats your little boat. Personally, I like doing 1:1 or 2:1 (favoring whole wheat), because it gives you the whole wheat heartiness without being all heavy and sad. Just so long as you end up at 1 1/2c flour altogether, it doesn’t particularly matter how ya do it.
2)Buttermilk is also not necessary, but nice. Because tangy zip! (and no Miracle Whip). If you keep Greek yogurt around, you could always use some of that (and some regular milk) instead.
3)If you’re lacking in inexpensive fresh blueberries, or if you don’t always keep a bag of frozen ones on hand (blueberries soothe boo-boos much better than a bag of peas and carrots, IMHO), then you should give TJ’s frozen wild boreal berries a shot. They’re almost as good as the ones I spent DAYS AND DAYS slaving in the hot sun to procure, many years ago in northern Ontario. Only now I can just go 1.3 miles down the road and buy a 16-oz bag for $3.29. WIN.
4)Long ago, this recipe was derived from the “sweet muffins” recipe in the 1970’s Betty Crocker cookbook. It bears, like, no resemblance to that anymore, but I would be remiss if I failed to mention its heritage.
(subtitle: “for you and for me. But mostly for me.”)
1/4c vegetable oil
2/3c lowfat buttermilk
1 t vanilla
3/4 c whole wheat flour
3/4 c AP flour
1/2 c packed brown sugar
2T flax meal (optional)
2 t baking soda
1/2 t salt
1/2 t cinnamon
1 c blueberries (fresh or frozen – not thawed)
Coarse sugar, for sprinkling (optional)
Preheat oven to 400*. Prep 12 muffin cups (or 36 mini cups) in the usual fashion. Beat egg; stir in milk, oil and vanilla. Stir in brown sugar and flax (if using). Sift or whisk together remaining dry ingredients; stir in only until moist (do not over-mix!). Gently fold in blueberries. Divvy into muffin cups; top with a pinch of coarse sugar (or homemade struesel topping, or more cinnamon, or all of the above!). Bake about 20 minutes.
(Sign #235b that I’m not a food blogger: I forgot to take a good picture before devouring one of these mofos. FAIL. I also use a muffin pan procured at Dollar General circa 2005, because I’m fancy like that.)
PS> I need to tell you about Simon’s birthday party, and the fact that I have a – ::gasp:: – ONE YEAR OLD. Soon, friends. Soon.