Muffins, continued

Happy Saturday morning! It’s sunny here in Wisconsin, the birds are singing, it smells like dirt and I no longer have to park my car on alternate sides of the street. In other words, Spring has sprung.

Flowers!

Right now I am listening to Taj Mahal, on round three of coffee and waiting for a call from my protestor-in-crime, Dr. Hotbody, to figure out our rallying plans for the day. It’s also a lovely day to enjoy a muffin for breakfast and maybe dust off the ol’ bicycle. Here is that recipe I promised for whole wheat muffins. I love this recipe because it is adaptable depending on your mood*, the season or what you have in your kitchen. When I made these muffins this past week I used mashed bananas, coconut chips, chocolate chips and dried pineapple. I also substituted plain Sugar River yogurt for the buttermilk. Delicious.

Melted butter, yogurt and mashed bananas

*Looking back on that morning I made these muffins, I was in a mood. I  just realized the date of that post… Beware the Ides of March.

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Whole Wheat Muffins

From The New York Times, Published: February 5, 2010 

1/2 cup melted unsalted butter, more for greasing tins

2 1/2 cups whole wheat flour, preferably pastry flour

3/4 to 1 cup sugar, depending on sweetness of fruit

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup mashed or puréed banana, sweet potato, apple, zucchini, cooked or canned pumpkin, or other fruits or vegetables

1 egg, beaten

1/2 cup buttermilk.

 1. Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture and stir until just combined.

2. Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.

Yield: 12 muffins.

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Today I am also trying to not think about the fact that Clovis Mann is rocking the Wonder Bar in Casper, Wyoming tonight and, more importantly, getting to have a cook-out with my best friend, Meagan, her family and a bunch of our Wyoming friends. Luckily I have a show at the High Noon Saloon tonight to distract me. And it’s going to be one helluva show- The Smokin’ Bandits and Honest Monday. And there is a full moon rising. It’s all happening.

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Author: erica banks krug

I live in Wisconsin. I love cooking, eating kale, taking photographs, road trips and the Packers. I used to ride a ski lift to work. Now I work as a substitute teacher. But I dream of being able to call myself a "writer." You have to start somewhere....

One thought on “Muffins, continued”

  1. we missed you on sat night. watching clovis mann without erica? it happened, we loved hearing dan play, but you were missed, my pooky. love you!

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