Travel Eats

Entries in muffins (3)


The Figgy Pudding....Bringin It.

O.K. it's not really figgy pudding.  It's another Pumpkin Stout Gingerbread, but I put the brown butter icing on it this time.  Something I would never do if this cake was going to hang out on my counter.  This cake is going to work and not coming back.  The wonderful thing about working with a bunch of really busy people (OB/GYN residents) is that they totally appreciate anything in the food department.  I can simultaneously indulge my desire to bake and avoid the consumption of the resultant goods.

The cake will share the spotlight with these muffins modified from Good to the Grain.  They have the best muffin tops I have seen since I last watched Jersey Shore.

Carrot Muffins (I doubled recipe)

Streusel Topping

1/4 cup + 2 TBS spelt flour

2 TBS oat bran (I used wheat)

2 TBS dark brown sugar

1 TBS sugar

1/8 tsp kosher salt

3 TBS cold unsalted butter, cut into 1/4" pieces

Dry Mix

1 cup spelt flour

3/4 cup all purpose flour

1/4 cup oat bran (again, I used wheat)

1/3 cup dark brown sugar

1/4 cup sugar

1 tsp allspice (I used cloves)

1 tsp kosher salt

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1 1/2 cups coarsely grated carrots (about 2 medium)

Wet mix

1/2 stick unsalted butter, melted and cooled

1 cup buttermilk

1 egg

Preheat oven to 350 and grease muffin tins including the tops of the tins.  For the streusel place all ingredients except the butter into bowl of food processor.  Pulse to mix, then add butter pulsing until it looks like cornmeal.  Put aside

Put all dry ingredients into large bowl, stir and add grated carrots.

In another bowl whisk together butter, egg and buttermilk.  Using a spatula, mix wet and dry ingredients together.  Scoop into muffin tin, slightly mounding above the edge.  Sprinkle with streusel topping and press into batter slightly.  Bake for 30-35 minutes, rotating pans halfway through.  Remove from pan and cool on wire rack.

I had a hard time getting them out intact but I have really ancient muffin tins. 

 Making antepartum conference better one pastry at a time.... 


Nothing Says Lovin Like Something From the Oven

Next week we will all gather with family and friends and give thanks.  I'm here to tell you, don't wait.  It has been a weird week here with a young and apparently healthy runner collapsing and dying after the local half-marathon, a man jumping from an overpass, and a friend losing a sister to a car accident.  Every time I attend a birth I am reminded how precious life is, but this week I realized how fleeting it can be.

So let that person ahead of you in line, cut someone some slack, say you're sorry.  Give thanks daily, not just the third Thursday in November.

Make some muffins and give them away.

Espresso Banana Muffins (modified from Super Natural Cooking by Heidi Swanson)

Heat oven to 375 and line a cupcake pan with liners.  Position racks low in the oven.

2 cups whole wheat pastry flour 

2 tsp. baking powder

1/2 tsp. kosher salt

3/4 cup chopped walnuts, toasted

1 packet Starbucks Via (or one TBS fine espresso powder)

1/2 cup cocoa nibs

6 TBS unsalted butter at room temperature

3/4 cup sugar

2 large eggs

1 cup plain yogurt

2 tsp vanilla extract

3 large bananas, mashed

Combine flour, salt, baking powder, coffee, walnuts and cocoa nibs and whisk to combine.  In the bowl of the mixer cream the butter, then add the sugar and beat til light and fluffy. Beat eggs in one at a time.  Stir in vanilla/banana/yogurt, then briefly and gently mix in dry ingredients.  Scoop into muffin tin and bake ~25 min til golden.


Clam Chowder Muffins

Looking at batter for muffins:

Sophie, "That looks like clam chowder."

Me, "What?!"

Sophie, "I don't know why I said that."

Remember the carrot pulp from my juicer?  It totally works in muffins.  I zested the oranges before I juiced them and the zest went into the muffins as well.  Should I call these Don't Throw That Away Muffins?

2 cups flour

2 tsp baking soda

1/2 tsp salt

1 tsp. cinnamon

1 cup sugar

2 cups carrot pulp (or grated carrots)

1 cup dried fruit (I used cherries)

1/2 cup unsweetened shredded coconut

1 cup chopped nuts (I used pecans)

2 TBS. orange zest

3 eggs

1 cup oil

2 tsp. vanilla

Mix dry ingredients in a bowl, then add carrots/fruit/nuts/zest/sugar

In another bowl beat eggs, then beat in oil and vanilla.  Pour into flour mixture and stir until combined.

Bake at 350 for 30 minutes or until golden brown and cake tester comes out clean.  Makes 11.