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More kitchen-sink baking

Inspired by the possibilities that my teff-flour pancake last night laid before me, I cranked out a batch of Everything muffins this afternoon--everything but the wheat gluten, anyway.

My original recipe calls for whole wheat flour and wheat bran--I subbed teff flour and oat bran--and makes a dozen rather heavy, hearty, filling breakfast muffins.



Everything-but-the-Gluten Muffins

Everything But The Gluten Muffins

Preheat oven to 425. Prepare pans for a dozen standard-size muffins.
If you're using dried berries or other fruits, put them about 1/3 cup of them in a pan with some water and simmer them to rehydrate and plump them up.

Mix together and set aside:
1-1/4 cups milk (you can use the fruit-water for part of this volume)
1 cup oat bran (I should think rice bran would work too)

Zest and juice:
1 orange

Whisk together and set aside:
1-1/2 cups teff flour
1/4 cup almond flour
1/4 cup coconut flour
1/4 cup golden flaxseed
1 tablespoon baking powder
1/2 teaspoon salt
the orange zest
1/2 teaspoon cinnamon
a pinch each of ginger and nutmeg

In the mixer bowl, cream together
1/4 cup butter
1/4 cup hazelnut oil
1/4 cup molasses
1/4 cup packed brown sugar

Blend in
1 large egg
The orange juice

Stir in the milk-and-bran mixture.

Lightly stir in the flour mixture.

Fold in
1 cup frozen or dried-and-rehydrated berries (I used cherries, blueberries, and blackcurrants)
1/2 cup chopped walnuts or roasted hazelnuts

Spoon mixture into prepared muffin pan(s). Bake at 425 for 20-25 minutes.

The teff flour makes them a little more fragile and crumbly than they'd be with wheat flour--I think I might add a bit of xanthan gum to the flour mixture next time--but it has a delicious flavor and a wonderful dark color.

Yum. You could throw just about anything into these muffins, and as long as the batter holds the chunky ingredients together, they will be delicious. I hate to tell you how good they are with some butter on 'em, but they really are.

This entry is cross-posted from DarkEmeralds on Dreamwidth.

Comments

( 10 comments — Leave a comment )
vaysh
Mar. 15th, 2010 01:46 am (UTC)
re: Everything-but-the-Gluten Muffins
Those sound (and look) delicious. Will try!
emeraldsedai
Mar. 15th, 2010 01:47 am (UTC)
Re: Everything-but-the-Gluten Muffins
Oh cool! Bear in mind that this is a non-professional recipe from a rather vague and hand-wavy baker. Adjust things as you think is needed and trust your instincts more than my recipe!
executrix
Mar. 15th, 2010 02:22 am (UTC)
I have the 1999 Food & Wine annual (from Book Sale) and Edna Lewis and Scott Peacock's recipe for SOuthern Cornbread has:
4T unsalted butter
3 cups white cornmeal, preferably stone-ground
2 t cream of tartar
2 t salt
1 t baking soda
3 c buttermilk
4 large eggs, beaten

450 degree oven, cooked in a 10-inch cast iron skillet (melt the butter in the oven then pour in the batter; bake for about 35 mins). If Miss Lewis says that cornbread does not have flour in it, she should know!
emeraldsedai
Mar. 15th, 2010 02:28 am (UTC)
That sounds delicious. I saw a GF recipe the other day that called for masa harina, and I realised that of course, corn meal, flour, and starch are all perfectly good GF options. I've never made cornbread with no wheat flour, though.

Must be almost a custardy effect, with all those eggs and all that buttermilk. It really sounds wonderful.
vampirefan
Mar. 15th, 2010 02:53 pm (UTC)
damn that looks delicious! i'm saving this recipe so i can try it soon!
emeraldsedai
Mar. 15th, 2010 06:11 pm (UTC)
I'm having one now with my coffee. Yummy and filling. And lots of good healthsome fiber.
karen_jk
Apr. 8th, 2010 12:15 am (UTC)
From a reader
Delicious! I am somewhat late to join the party. I would absolutely love to find a portrait of your very esteemable self, madam.
emeraldsedai
Apr. 8th, 2010 01:16 am (UTC)
Re: From a reader
Since posting that recipe I've learned a bit more about GF baking, and I believe that two things will make them better: a bit more liquid and letting the batter sit and rest for an hour before putting the muffins in the oven.

As to a portrait, hah! I'm over 50. I can't stand seeing pictures of myself, so there really aren't any. Have a super-flattering cartoon instead.
karen_jk
Apr. 8th, 2010 02:11 am (UTC)
You don't scare me, ES. I'm 47. Your cartoon looks rockin.' Here's mine.
emeraldsedai
Apr. 8th, 2010 04:00 am (UTC)
Always nice to meet (almost) a fellow baby-boomer here in these Gen-X precincts!
( 10 comments — Leave a comment )

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