Maggie's Sugar-Free Banana Muffins

Maggie's Sugar-Free Banana Muffins

It's about the sugar. The little people toddling around my kitchen have not been told about sugar yet.

  

And that presents a problem. Come for brunch. Come for coffee. Most likely, I'll offer you a muffin.

Since mid-May, I've been experimenting, tweaking and tasting. I think I may have a sugar-free muffin solution.

Maggie's Sugar-Free Banana Muffins

2 very ripe bananas

1 egg

1/3 cup vegetable oil

1 cup milk

Peel, slice and blend bananas in mixer.

Add egg. Beat well.

Add oil and milk. Beat well.

1 cup oatmeal (quick oats)

1 cup whole wheat flour

3 teaspoons baking powder

Stop mixer.

Sprinkle oatmeal, then flour and baking powder

over liquid ingredients. Mix until just blended.

1 cup raisins (optional)

Mix into batter. Divide into muffin cups.

Bake at 400 degrees for 25 minutes.

Makes about 15 muffins.

Notes: Add your ingredients in this order and you'll only have one bowl to wash. If you make some small muffins, shorten baking time to about 20 minutes.

Now, the first time YOU try these, you'll notice they're not very sweet. Be patient. You'll adjust.

As for the little people? They're impressed!

Just thought I'd share,

Maggie

Banana Blueberry Muffins... and a question

"Does the walker choose the path, or the path the walker?"

- Garth Nix, Sabriel

Maggie's Banana Blueberry Muffins

Yes.  A deep question.

But sit down and have a cup of coffee...

and a Blueberry Banana muffin!

Three things led to these little muffins.

1. It was unusually cool this morning. Baking was actually an option.

2. Blueberries have been an unusually cheap option this summer.

3. A banana spoke to me... an unusual event.

Banana Blueberry Muffins

*Based on a recipe for blueberry muffins by Jean Pare, Muffins & More

then modified by me (after the talking banana episode)

1/4 cup butter or margarine, softened

1/2 cup sugar

1 egg

3/4 cup milk

1 tsp. vanilla

1 banana, mashed

Cream butter and sugar.  Beat in egg.

Mix in milk and vanilla.

NOTE: At this point I made eye contact with the banana...

so I mashed and threw him in, too!! 

1  3/4 cups all purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

Mix dry ingredients.

Add to banana mixture.  Stir until moistened.

1 cup blueberries, fresh or frozen

1 tablespoon flour

Stir to coat blueberries with flour.

Fold gently into batter.

Bake at 400 degrees for 25 minutes.

Makes 12 muffins.

Optional: Sprinkle nuts on top before baking.

So, did I choose the banana or did the banana choose me?

Happy baking,

Maggie

The Cat Came Back...Pumpkin Muffins

Remember the Awesome Banana Muffins from a couple of weeks ago?

Awesome Banana Muffins
from Cat Can Cook

Catherine (Cat Can Cook) pointed out that you can make a number of versions, including carrot, oatmeal, applesauce, pumpkin and cranberry.  She also explained how to prep and store the dry ingredients as a Basic Dry Muffin Mix.  (Handy!!)

Yesterday, I tried her pumpkin version (scroll down to bottom of post)...

Pumpkin Muffins
from Cat Can Cook

Again, great results!  Moist, easy and quick to whip up.

Both versions would be a good choice if you have to make muffins ahead of time.  

Happy Baking!

Maggie

Sunday Tea? Bake some Maraschino Cherry & Almond Muffins!

Happy Mother's Day!

Having someone over for a Mother's Day afternoon tea?

This little "pretty in pink" muffin made with almonds and maraschino cherries would fit the bill.  

Today's recipe is from Muffins - a Cookbook (1982) by Joan Bidinosti and Marilyn Wearring, two Ontario mothers and great cooks.  Good news!  A quick search indicated that this book is still available (used) on Amazon.

Maraschino Cherry Muffins
from MUFFINS - A COOKBOOK

Maraschino Cherry Muffins

3/4 cup milk

3 tablespoons maraschino cherry juice

1/4 cup vegetable oil

1 egg

Beat together.

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup white sugar

1/3 cup maraschino cherries, chopped

1/4 cup chopped almonds

Sift in dry ingredients; add cherries/nuts.

Stir to blend.

Fill muffin cups and bake at 375°F.

(25 min. for large; 17 minutes for small)

#98 That CAT really CAN COOK.... Banana Muffins

Banana Chocolate Chip Muffins
from Cat Can Cook

Looking for an easy, moist and VERY tasty banana muffin recipe?

Head over to Catherine Robertson's website, Cat Can Cook.  

Catherine's Awesome Banana Muffin Recipe is exactly that - awesome!  It's not complicated and there's only a half cup of sugar.  I added chocolate chips to this batch and also baked them an extra five minutes, but otherwise just followed the recipe as directed.

Even better, Catherine explains how to prep and store the dry ingredients (Basic Dry Muffin Mix), then have the mix handy to make a variety of other muffins: carrot, oatmeal, applesauce, pumpkin and cranberry.

Happy Baking!

Maggie

Barley Flour: Pancakes, Crepes and Muffins

Guess what's new on my pantry shelf.

Barley flour.

I didn't realize until the other day that barley is Canada's 3rd largest crop after wheat and canola and more barley is grown in Alberta than any other province.  

Even better, barley is GOOD for you.  Health Canada recently approved a health claim linking the consumption of barley beta-glucan, a type of soluble fibre, to reduced blood cholesterol.  Barley also has insoluble fibre, important for healthy intestinal function.

I love barley as a whole grain in beef and barley soup or as a side dish, but I've never used barley flour.  After listening to Julie van Rosendaal on the Calgary Eyeopener, I was eager to try.

I gather barley flour can be successfully substituted for other flours in recipes using baking powder.  (You'll have trouble getting top results, however, in yeast recipes.)

I experimented first with my crepe recipe - very pleased and I'd definitely do this again, especially if using a savoury filling.

I also tried substituting barley flour in my corn muffin recipe.  Turned out great!  I could detect a slight difference in taste from my usual version, but certainly no difference in texture or rising action.  

Finally, I tried the pancake recipe on the back of the barley flour package.  Good results, but take care not to use too high a heat as they seem to need longer to cook completely through.  

Week-ender Barley Pancakes

(Hamilton's Barley flour)

2 cups Hamilton's Barley Flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

Combine dry ingredients.

1 egg (whisked) plus enough milk to make 2 cups liquid

Combine with dry ingredients.

Ladle onto a hot, greased skillet and flip when bubbles appear and edges appear dry.

Next up?  Barley flour chocolate chip cookies.... : )

From the kitchen,

Maggie

More Magic Bullet Adventures! Sunshine Muffins

Sunshine Muffins
Winners (Best of Bridge Series)

It's been a Magic Bullet Fest around here this week. : )

First, smoothies...

Then an Almost Makes Itself Omelet, page 52 of my new Magic Bullet 10 Second Recipes book.  Hmmm.... basically, you just blend up your eggs and the extras you plan to add. 

Sorry!  I think I prefer my cheese in a nice gooey layer rather than blended in as Magic Bullet suggests.  Just saying...

Today I made Sunshine Muffins with the blender accessory.   Love that recipe - page 28 of Winners (1984) from the Best of Bridge series, but it's also online if you'd like to try it.  I blended the orange, egg and oil plus 1/4 cup lemon juice and 1/4 cup water (since I didn't have orange juice) and then threw it in the mixer with the dry ingredients.  Easy peasy!

# 94 Happy Saturday Oatmeal Muffins

Maggie's Oatmeal Muffins

Oatmeal Muffins

1 cup oatmeal

1 cup sour milk*

Combine.

1 egg

Add; beat well.

1/3 cup brown sugar

1/3 cup vegetable oil

Add; mix very well.

1 cup all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

Mix together.  

Add to oatmeal, stirring only enough to dampen.

Optional: stir in 1/2 cup raisins, craisins, etc.

Bake at 400 degrees for 20 minutes.

(12 muffins)

OR

Bake at 350 for one hour and fifteen minutes

(5 x 7 loaf pan)

* To make sour milk, add 1 tablespoon vinegar to milk.

Now, enjoy a muffin with a cup of coffee 

and check out Weekend Potluck 59.

# 85 Rogers Porridge Oats...yum!

Just want to share a great "new to me" product we found in the cereal aisle...

Rogers Porridge Oats...

...oat flakes, oat bran, wheat bran, flaxseed...period.

No additives.  

High fibre.

Compared to regular cooked oatmeal, I would use the adjective "rustic"...in a tasty way.  

Have it as porridge, like we have each morning: 

1/3 cup oats

2/3 cup water

Microwave for 2 - 3 minutes, stirring once.

Add a dollop of yogurt and sliced banana.

Or... 

You can use it when making my (favourite) oatmeal muffins... the oat and wheat bran and flaxseed = "good stuff"!

Maggie's Oatmeal Muffins

# 68 A miniature post...

Have you seen Super Size Me (2004)?  You should.

So today, a miniature, 100 word post...

A tiny Santa hat in progress...

At the rate I'm going, do you think my little granddaughter will mind wearing it in January?  Just asking!!

After my "Fake It Frugal" post, it was suggested I try the corn muffins. I'm glad I did.  I especially like how they make a smaller quantity.  I still made a dozen, but they're tiny! This was my mother's muffin pan - way smaller than today's pans.

"Fake It Frugal" Corn muffins

Finally, have you tried these?  Sweet, easy to peel and perfect for little people!  Even the box is cute!

Mini Honey Mandarin Oranges

#27 Healthy, tasty, easy...Whole Wheat Muffins

Hmmm....can't talk with my mouth full...

Muffins and grape jelly!

This is one of my "go to" recipes from Muffins and More by Jean Pare. 

Whole Wheat Muffins

2 cups whole wheat flour

1/4 cup sugar

3 tsp. baking powder

1/2 tsp. salt

Stir together.

1 beaten egg

1 cup milk

1/4 cup vegetable oil

Pour into bowl; stir just to moisten.  

Fill greased muffin tin or use papers.  

Bake at 400 degrees F for 20-25 minutes.  Makes 12.

BUT.... hold the presses! Instead of an egg, try one container of unsweetened mango applesauce...yum!

# 12 A "Linky" Experiment!!

So, we're trying something new tonight...hope it works!!  I've linked a previous post, Oatmeal Muffins, to a "Weekend Potluck" at The Country Cook.

Here, have an oatmeal muffin!  They really are tasty and super simple to make.  

While you're over at the potluck, check out some of the other posts Country Cook has put up lately.  Currently, she's sitting up in my Bookmark Bar and I make a point of checking her site a couple of times each week.  Lots of good cooking and well-written posts!

Hey!  I'm curious!  Which recipe sites do you like best?  

Happy Saturday!

#5 Oatmeal Muffins

Here's a great recipe I've modified and tried multiple times.  

1       cup oatmeal

1/2   cup all-purpose flour

1/2   cup whole wheat flour

1/4   cup white sugar

1/4   cup brown sugar

1/2   tsp. salt

1/2   tsp. baking soda

1/2   tsp. cinnamon

2      eggs

1/2   cup oil

3/4  cup buttermilk (add 1 tablespoon vinegar to regular milk)

1      cup of berries or raisins or chocolate chips or...

Mix dry ingredients.  Stir in liquid ingredients.  Add berries.

Bake at 350 degrees Fahrenheit for 25 minutes.  Cool in pan for 10 minutes.  Makes 12.

September 7th Update: 

I'm passing around a plate of these muffins at THE COUNTRY COOK'S weekend potluck.  Lots of tasty recipes to try this week!