Tradescantia Zebrina .:. The Wandering Jew


tales and opinions of the wandering Jew


I make great muffins. Seriously. Carob walnut, apricot almond, and flax raisin. (In a whole wheat and oat base, of course.) Ooh! I’ll post the recipe! I’ll call them Tu Bishvat muffins.

So, as previously said, I don’t measure when I cook. The same goes for baking. What you need to know is that the ratio of dry to wet is roughly 2:1.

In a large bowl, mix about 2 cups whole wheat flour, 1 cup white flour, 1 cup oats, 1 cup sugar (brown or white – I used a bit of both), salt (um, about 2 teaspoons?), baking powder (about 4 teaspoons).

(If you’re making one, uniform flavour of muffins, add the fun stuff here. Otherwise, wait ’til the end, break the dough into chunks, and make different kinds of muffins. you could also add cinnamon or nutmeg or cocoa or whatever else at this point.)

In a small bowl mix 2 eggs, 1 cup milk (or soy milk), 1/2 cup oil.

Make a well in the dry mix, pour the liquid into the well. Mix in so that it’s *just* mixed, but not overworked.

(Add stuff like dried fruits and nuts if you haven’t yet – fruits and nuts should be chopped to manageable size.)

Put into greased muffin tins. Bake at 375 for about 20 minutes.

*I broke the dough into three chunks, and then worked the nuts, fruits, in. This meant that the dough was worked a bit too much, so it didn’t raise as much as I would have liked. But they were still super tasty.

Filed under: good eats, recipes

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