Oatmeal spice “cookie” muffins

• 0.5 C ww flour
• 1 C old-fashion rolled oats
• 1 T molassus
• 3 T white sugar^[1]
• 1 t cinnamon
• 0.5 t nutmeg
• 0.5 t cloves
• 0.5 t ginger
• 1.25 t baking powder
• 0.5 t salt
• 1 C raisins, preferably soaked in rum^[2]
• 1 C coarsely chopped walnuts, pecans and/or almonds
• 1 egg
• 2 T canola oil
• 1/2 C milk^[3]

Cranberry Orange muffins

• 2 oz OJ concentrate
• 1 egg
• 2 T canola oil
• add'l water, to make approx 7/8 C liquid
• 2 C cranberries, washed, picked over, chopped
• 1 C walnuts, pecans and/or almonds, coarsely chopped
• 1.25 t baking powder
• 0.5 t salt
• 0.25 t baking soda (counteract acid in OJ)
• 0.5 C white whole wheat flour
• 1 C all-purpose unbleached flour
• 1/4 C sugar

Method.

• measure OJ into 1 C liquid measure cup, to start it thawing
• prepare cranberries
• preheat oven (390–400 deg. F or so)
• measure leavening and sugar; use bottom of measuring cup to grind out any lumps
• add flour, stir
• add oil & egg to OJ; beat till mixed
• dump liquid, nuts & cranberries
• mix till just wetted
• spray generously 12 cup muffin pan with pam (or oil by hand)
• spoon batter into pan; bake 17 minutes or until golden brown

Orange-poppyseed muffins

Note: basically a variation on the cran-orange type.

• 120g/1C white flour 440kcal 16g pro
• 60g/0.5C white whole wheat 200kcal 8g pro
• 1.25t baking powder
• 0.25t baking soda (counteract acid, OJ)
• 0.5t salt
• 2 oz candied orange peel (1/3 C) 216? kcal
• 2 oz frozen orange juice concentrate 110kcal
• 75 g (pitted) medjool dates, chopped (about 6) 210kcal
• 1/4 C/35g poppyseed 183kcal 6.3g pro
• 1 t finely minced orange peel
• 1 egg 82kcal 6g pro
• 2 T canola oil 240kcal
• about 1600kcal total, or 133kcal/3g pro per muffin

Blueberry muffins (classic)

• 1.5 C flour 682kcal 19g pro^[4]
• 2 C (250 g) blueberries 168kcal 2g pro^[5]
• 1/4 C sugar 193kcal
• 1.25 t baking powder
• 0.5 t salt
• 1/2 C 2%milk 80kcal 4g pro
• 1/4 c oil 495 kcal
• 2 oz egg (1 jumbo) 90kcal /8g pro
• 1708 kcal total 142/muffin; 2.75 g pro
• 400 deg F oven, 17–20 min

Comments

The basic recipe calls for 1.5C flour to 2 C fresh fruit/1 C dried to 1 C nuts and roughly 1/4 C additional sugar. A drier batter means you can use a higher baking temperature and shorter time; gives a crunchier, lumpier surface.

Candied Ginger muffins v. 3 see also

• 0.5 C white all-purpose flour^[6]
• 1 C old-fashion rolled oats
• 0.5 t salt
• 1.25 t baking powder
• 1 t ground ginger powder
• (approx) 1 C candied ginger
• (approx) 1 C mixed almonds/walnuts
• 2 T canola oil^[7]
• 1 T of ginger sugar (liquid)
• 1 egg
• (approx) 0.5C 2% milk

Alternate version (current):

• 1 granny smith apple, grated
• 1 C/150 g candied ginger, chopped
• 1 C/100 g walnuts, chopped
• 3 T^[8] fresh ginger, minced =
• 1.25 t baking powder
• 0.5 t salt
• 1.5 T ground millet flour or ground flaxseed (opt)
• 1 T ground ginger
• 0.5 C white whole wheat flour
• 1 C rolled oats (substitute 0.5 C rye as desired)
• 2–3 T fran icing (try 2 T white sugar next time...)
• 1 egg
• 1.5–2 ? T oil
• approx 0.5 C 2% milk^[9]

Method (as of 2019):

• preheat oven 350 360 deg.
• mix sufficient of flour with candied ginger to prevent sticking to cutting board
• chop ginger into roughly 1/4" (6mm) pieces
• chop nuts coarsely (roughly 10mm pieces)
• measure leavening and spices.
• Add (unused) flour; mix
• crack egg into dry ingredients; add oil. Mix
• add liquid sugar, chopped items; mix^[10]
• add sufficient milk^[11]
• mix till wet, spoon evenly into pammed 12 muffin cup tin
• bake 20 19 min or until golden brown.

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Sylvus Tarn