Tag Archives: muffins

Apple Flaxseed Muffins

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I prefer bacon.

The Luoma house usually isn’t known for health food. With all of the sausage, bacon, and pig parts to season beans, gumbos, and pastas in addition to the cakes made with sweet cream butter, Heather decided she wanted to try a “healthier” menu. I’m willing to give it a shot, but I’m concerned that our meals may suffer from a flavorectomy.

I found a great looking recipe for flaxseed muffins. Yeah, I don’t know what flaxseed is, either. It smells kind of nutty and reminds me of the remnants at the bottom of a box of Cracklin’ Oat Bran. This flaxseed stuff is nothing like cracklins.

That reminds me of a time I hit the drive thru of Southern Made Donuts. They had a sign that they had fresh cracklins. They did not disappoint. They even gave me the end of a crackled snout. It had one and a half nostrils and some hair was still implanted. I enjoyed every bit of that hairy snout.

I adapted this recipe, and I have concerns trying out coconut oil. It looks like petroleum jelly and it tastes like coconut. I’m not a huge fan of coconut, but I promised my wife I would try cooking with it.

1 1/2 cups flaxseed
2 teaspoons baking powder
1 tablespoon cinnamon
1 teaspoon allspice
1/2 teaspoon salt
3/4 cup sugar
2 teaspoons orange peel
1/4 cup coconut oil
1/2 cup water
4 eggs
1 teaspoon vanilla
1 chopped apple
1/4 cup chopped pecans

Preheat oven to 350.

Grease cupcake pan.

Mix all ingredients together.

Let stand about ten minutes. I presume it is to allow the flaxseed time to absorb some liquid, but what do I know? I don’t know what flax is and I’m too lazy to google it.

Pour batter into pan.

Bake approximately 20 minutes or until a toothpick comes out clean.

Makes 15. I know the pan only makes 12 muffins. You’ll have to get creative.

I have to admit, these muffins polarized our household. Heather thought they were yummy, Alli thought they were great, Zoe’ liked them so much she had to go back for more, and Maddie licked the mixing bowl clean. I didn’t care for them. Maybe if they were Bacon Apple Flaxseed Muffins I would enjoy them. I don’t know if I’m compatible with health food.

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Cocoa Nib and Oat Muffins

Just made these and they taste incredible! I didn’t use any whole wheat flour and cut the nibs to 1/2 cup. I’m really happy with how amazing these taste.

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A modernized chocolate chip muffin. Cocoa nibs are the more sophisticated parent of the chocolate chip morsel. Roasted, hulled, and a step away from becoming processed; the cocoa nibs are basically raw chocolate pieces…tiny bits of cocoa beans. Similarly flavored like coffee beans and texturally a bit crunchier, it’s ideal to devour this muffin alongside a cup of coffee, dunked perhaps? Additionally, of course, I had to throw in some oats and whole wheat flour to bump up the nutrition.

IMG_0965 After a day on the counter awaiting the next day’s breakfast routine, these muffins became a bit crumbly. They still tasted great with a swipe of butter, but I have a personal preference for soft muffins. Just a forewarning if you eat on-the-go…

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Cocoa Nib and Oat Muffins

makes 6 jumbo-sized muffins

8 tablespoons (1 stick) unsalted butter

1 cup golden brown sugar

2 eggs

1 cup all purpose flour

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