Cooking Cove: Muffins: a healthful wake-up call Arts & EntertainmentColumnsCookingFood & Drink by Barbara Beltrami - March 3, 2017 0 633 Banana Oatmeal Muffins with Chocolate Chips By Barbara Beltrami I like to think of muffins as healthful cupcakes. Basically individual-sized quick breads, they seem to be synonymous with comfort and warmth and coziness and goodness. According to Wikipedia, the word “muffin” first appeared in 1703 as “moofen,” possibly a derivative of the low German “muffen,” the plural of small cake. That sounds viable. Whatever their derivation, they’ve become a staple of the roster of edibles that Americans have come to think of as the companions for their coffee or tea, the takeout breakfast goodies that make getting up in the morning a worthwhile exercise. Like many good-for-you foods that I write about, muffins can be adaptable to what you have on hand and what your tastes dictate. Below is a basic recipe for sweet muffins to get you started. I’ve also included a couple of my favorite muffin recipes that are a little different from the basic one. I can pretty much guarantee that when you slip these into the oven on a cold winter morning, the aroma will elicit smiles and maybe even a little conversation from the usual grumps and grouches. Basic Sweet Muffin Recipe YIELD: Makes 12 muffins INGREDIENTS: ¾ cup whole wheat flour 1 cup unbleached all-purpose flour 2½ teaspoons baking powder ½ teaspoon salt ½ cup milk ½ cup honey One egg, well beaten 1/3 cup oil DIRECTIONS: Preheat oven to 400 F. Stir together both flours, baking powder and salt. In a separate bowl, thoroughly mix milk, honey, egg and oil. Make a well in the center of dry ingredients and add liquid mixture. Stir until just moistened. Let rest for one minute. Fill greased or paper-lined muffin pans two-thirds full. Bake 20 minutes or until toothpick inserted in center comes out clean. Serve with butter, jam, honey or cream cheese. Banana Oatmeal Muffins Banana Oatmeal Muffins with Chocolate Chips I don’t remember where this recipe came from — I just know I’ve been making it for years and it’s always a hit. Sometimes I add a cup of chopped nuts or chocolate chips; sometimes I don’t. YIELD: Makes about 14 muffins INGREDIENTS: 1½ cups all-purpose flour 1 cup quick-cooking oatmeal 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt One egg, well beaten ½ cup milk 1/3 cup oil 2/3 cup mashed ripe banana DIRECTIONS: Preheat oven to 400 F. Stir together the flour, oatmeal, baking powder, baking soda and salt. In a separate bowl, mix the egg, milk, oil and banana and add to dry mixture. Stir until just moistened. Let sit for one minute. Fill greased or paper-lined muffin pans two-thirds full. Bake for 20 minutes or until golden brown and a toothpick inserted in center comes out clean. Serve with butter, honey, jam, peanut butter or cream cheese. Pineapple Ginger Almond Muffins Pineapple Ginger Almond Muffins With the tang of the pineapple, the zing of the ginger and the crunch of the almonds, these muffins are especially good with tea, but great with coffee too. YIELD: Makes 16 to 18 muffins INGREDIENTS: 2½ cups all-purpose flour 1 tablespoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1/3 cup sugar 1 teaspoon cinnamon ¾ teaspoon powdered ginger One egg, well beaten 1 cup buttermilk ¼ cup oil ½ cup dark molasses 1 cup finely chopped canned pineapple, well drained and patted dry 1 cup toasted crushed sliced almonds DIRECTIONS: Preheat oven to 400 F. Stir together the flour, baking powder, baking soda, salt, sugar, cinnamon and ginger. Mix egg, buttermilk, oil and molasses and add to dry ingredients. Stir until just moistened. Gently fold in pineapple and almonds. Let sit one minute. Fill greased or paper-lined muffin pans two-thirds full. Bake for 20 minutes or until a toothpick inserted in center comes out clean. Serve with butter, cream cheese, jam, honey or yogurt. Suggestions and tips: Add half a cup to one cup of any of the following. (If adding more than one ingredient, adjust amount of each accordingly.) Chopped walnuts, almonds or pecans Raisins or other dried fruit(chopped) Pared, cored and grated apple or pear Berries Chocolate chips For a nice surprise, fill muffin cups with half a cup of batter, add a heaping teaspoon of jam or brown sugar, then top with remaining batter.