Orange Chocolate Chip Muffins

Self rising flour is flour with some baking powder and salt added. This morning I baked a batch of muffins using a cooks.com recipe. I modified it. Here is the original yogurt muffin recipe.

Here is my version:

Dry:

2 3/4 c. self rising flour

1 1/2 cups sugar

1 tsp. salt

Wet:

4 eggs, room temperature, whisked lightly with a fork

1 1/2 c. Brown Cow Plain Yogurt (stir cream into yogurt before measuring.)

1/2 c. coconut oil, liquid/melted but not hot (don't want to curdle the eggs.)

1/4 c. corn oil

1 tsp. orange extract

1/2-3/4 c. Semi Sweet Guitard chocolate chips

Topping:

1/4 c. brown sugar

1 tsp. cinnamon

1 tsp. white sugar

1. Pre-heat oven to 350 deg. F.

2. Mix Dry Ingredients in a bowl with a whisk.

In a separate bowl, lightly whisk eggs, yogurt, orange extract, and oils.

Add wet to dry, mix until combined, don't over mix.

Fold in the chocolate chips.

Scoop by 1/4 c. in a buttered regular muffin tin.

Top each muffin with approximately 1 tsp of sugar/cinnamon mixture.

Bake at 350 deg. F for 20 minutes.

Remove promptly from pan and cool on wire rack.

Enjoy plain or with butter and honey.

Makes 23 muffins.

Gluten Free Blackberry Lemon Muffins

Happy Birthday to me! Its a gluten free birthday. Its a gluten free muffin birthday. I have adapted a recipe from "Just Like Mom Made" (pg. 211 "Lemon-Raspberry Muffins) to gluten free by using Bob's Red Mill All Purpose Gluten Free flour. There is dairy in this recipe. Use fresh blackberries for the best result.

The recipe:

2 cups Bob's Red Mill all purpose baking flour

1 cup C&H granulated sugar

1 tablespoon Clabber Girl baking powder

1/2 teaspoon iodized salt

1/2 teaspoon cinnamon

2 room temperature eggs lightly beaten

1 cup room temperature buttermilk

2/3 cup corn oil

1 teaspoon McCormick lemon extract

1 cup fresh blackberries (optional)

Butter to grease the muffin tin

Method:

Pre-heat oven to 325 degrees F.

Grease 12 cup muffin tin with butter around rims of cups.

Line tin with silicon or papers cups.

Combine dry ingredients: flour, sugar, cinnamon, baking powder and salt in a large bowl, whisk gently until no cinnamon streaks and it is well mixed.

In a small bowl put the wet ingredients: buttermilk (use a wet measure not a dry) the oil, and lemon extract. Add the eggs and with a fork or small whisk gently combine until the egg yolk is incorporated.

Add the wet ingredients to the dry ingredients slowly, gently whisking them together until just combined. Don't over beat. Allow to rest for at least a minute.

Put the berries into the bottom of the tins. Make sure you have the same number of berries in each cup or else they won't cook in the same amount of time.

Scoop 1/4 cup of the batter into each cup.

Bake for approximately 25 minutes. Check the muffins at 20 minutes for doneness, if they are too dark tent with foil to prevent burning.

The recipe makes about 12 muffins without fruit, 16 muffins with fruit.

We enjoyed ours with butter.

Mueslix Muffins

Ingredients:

Dry:

2 1/2 cups whole wheat pastry flour

1 cup organic granulated sugar

2 1/2 tsp. baking powder

1/4 tsp. salt

1 tbsp. cinnamon

Wet:

2 eggs (room temperature) lightly beaten

1 cup butter milk

1/4 cup organic cream

1/4 cup melted butter

1 tsp vanilla extract (not vanillin)

Mix-ins:

1 cup mueslix

1/4 cup apple juice

1/2 cup unsweetened shredded coconut

1/2 cup walnuts (or nut of your choice)

1/4-1/2 cup raisins (soften with either apple juice or water then drain off the liquid)

Method:

Pre-heat oven to 375 degrees F.

Butter your muffin tin carefully.

In medium size bowl, soak the mueslix in the apple juice.

In a large bowl,  sifting to aerate, stir with a clean dry whisk thoroughly combine dry ingredients

Combine the wet ingredients.

Stir wet into the dry, be careful not to over mix.  Fold rather than beat.  Use a whisk or spatula, not an electric mixer.

Add the mix-ins gently folding them in.

Fill muffin tins 3/4 full.

Bake for 25 min or until golden brown or until a toothpick inserted near the center comes out clean.

These were very popular.  They were very filling and satisfying.  We ate them with some scrambled eggs and bacon.  Mueslix is a kind of a cereal medley usually served warm.  My batch had some dried fruit, nuts, and oat meal in it.