These recipes are eggless since I was bringing them to work and someone in my office doesn't eat eggs, BUT you can sub in eggs! I'll note in the ingredients where you can swap in an egg if you prefer.
|Sweet muffin cups eh? Pirate Flags!|
Adapted from Kathy Can Cook's Chai-Spiced Muffins
Makes 20 - 24 muffins (you can half the recipe as well - I was bringing them to work so I made double)
3 medium sized apples (I usually bake with Cortlands but I used Fuji in this and they tasted fine), skinned and chopped into 1/4 inch sized bites
2 cups flour - whole wheat is preferable
1 cup rolled oats (not the quick cooking kind)
2/3 cup oil - canola or vegetable
1 tsp corn starch mixed with 1/4 cup water (or 1 egg)
1 tablespoon sour cream
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla
1 tablespoon honey (add more if you like it sweeter)
1/4 sugar and a little on the side to sprinkle on the top
2 tsp baking soda
1/3 cup milk (add a little more if it's too dry)
Preheat your oven to 350degrees
Prep your muffin tin with muffin cups - I used a medium sized tin which makes the allotted amount
Chop your apples!
In a bowl, mix together the wet ingredients (oil, milk, honey, vanilla, cornstarch mixture) and mix in the spices, baking soda, sugar, oats and flour. The consistency should be more thick than you normally make muffins with - these babies don't rise much.
Add in the apples. As the original recipe states - the dough should be mostly apples! - I had to use my hands to get an even mixture.
Plop the dough into the muffin cups - about 2/3rds of the way up in the cup. Sprinkle a little sugar on the top of each muffin for a little sweetness in the first bite :-)
Bake for around 20 minutes - check to see if they are done by using a toothpick down the middle of one of the muffins and if it comes out clean they are done!
Let them cool for about 5 minutes before serving. They are also very tasty cool - and in the morning.
|Chocolate Chip Muffins|
Recipe adapted from Mark Bittman Muffins, Infinite Ways Recipe
Makes 12 medium sized muffins
6 tablespoons butter - softened
2 cups flour - whole wheat
3/4 cup sugar
3 teaspoons baking powder
2 tsp cornstarch mixed with 1/2 cup water (or 2 eggs)
1 tsp vanilla
1/2 tsp salt
1/2 cup milk
Cooking spray for the muffin tin
1/3 of a 12oz bag of chocolate chips (I wouldn't over do it otherwise it will mess with the consistency of the muffin)
Preheat oven to 400degrees
Prep your muffin tin - but putting in the muffin cups and I also sprayed them to ensure the muffin comes out of the cup. Nobody likes a sticky muffin :-)
Cream the sugar and butter together
Add in the vanilla and mix again
Add in the baking powder and salt
In a separate bowl, mix together the milk and cornstarch/water together. (If you're using eggs, feel free to add them directly into the bowl with the butter and sugar.) Mix into butter and sugar bowl. DO NOT OVER MIX! Once you add the cornstarch mixture, there will be a little foaming, mix this a bit but the foaming (I think) added to the fluffyness of the muffin so you don't want to loose that.
Add in the flour and mix maybe 12 times so it's incorporated but do not over mix.
Add in the chocolate chips so they are incorporated as well - maybe 4 mixes.
Fill the cups evenly and top with a little sprinkle of sugar to give a little extra sweetness!
Baked for 20-25 minutes - check around 20 minutes with a toothpick down the middle of one of the muffins, if it comes out clean they are done!
Let them cool for around 5 minutes before indulging.
YAY! Happy Eating!