WHOLE WHEAT MUFFINS
Provided by Mark Bittman
Categories easy, quick, appetizer
Time 30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture and stir until just combined.
- Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 5 grams, Sodium 162 milligrams, Sugar 3 grams, TransFat 0 grams
GLUTEN-FREE WHOLE GRAIN CHEESE AND MUSTARD MUFFINS
A savory muffin with a delicious strong flavor.One of my favorite savory muffins. Add the nuts if you want more texture, but they have plenty without them. Because the cheese and mustard add such a nice strong flavor, I don't mind using a gluten-free blend that includes bean flour in these muffins because I don't really taste the bean flour.
Provided by Martha Rose Shulman
Categories breakfast, weekday, appetizer
Time 45m
Yield 12 muffins (1/3 cup capacity cups)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees with the rack adjusted to the middle. Oil or butter muffin tins. Sift together the flours, baking powder, baking soda and salt into a medium bowl. Add any grainy bits remaining in the sifter to the bowl.
- In a separate large bowl beat together the eggs, mustard, buttermilk and oil. Quickly whisk in the dry ingredients and mix until well combined. Do not beat for too long; a few lumps are fine but make sure there is no flour sitting at the bottom of the bowl. Fold in the cheese and walnuts.
- Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don't release easily, allow to cool and then remove from the tins.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 3 grams, Sodium 337 milligrams, Sugar 1 gram, TransFat 0 grams
GLUTEN FREE CHEESE MUFFINS
The chef at the resthome where I work, adapted a basic muffin recipe just for myself and another employee. They taste great and will be a welcome addition to my kids lunchboxes and to eat with soup in the winter.
Provided by jackandfiona
Categories Quick Breads
Time 22m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg and milk together very well.
- Mix all dry ingredients and cheese together.
- Add wet ingredients to dry ones.
- Don't overmix.
- Bake at 210 deg C for approximately 12 minutes.
- Diced bacon, onion, parsley and corn kernels can be added to an extra savoury and high protein muffin.
Nutrition Facts : Calories 368.7, Fat 17.4, SaturatedFat 10.6, Cholesterol 82.9, Sodium 813.6, Carbohydrate 36.6, Fiber 0.9, Sugar 2.4, Protein 15.7
TARALLI
Taralli are delicious ring shaped rusk-like Italian snacks from Apulia and Campania. Now that I know how easy they are to make I could be in big trouble, as whenever I've bought them from one of my favorite Italian delis I have a hard time resisting them. It's the olive oil, I now know, that makes them special and different from other twice-baked breads. They are crisp but not hard, and this whole wheat version is as good as any traditional taralli I've tasted. I particularly like the version with black pepper. But I like them plain, without any embellishment, as well. The olive oil gives them so much flavor on its own. This recipe is based on a recipe in Carol Field's "Italy In Small Bites."
Provided by Martha Rose Shulman
Categories lunch, snack, breads
Time 4h30m
Yield 36 taralli
Number Of Ingredients 8
Steps:
- Combine wine and water in a small bowl or measuring cup and add yeast. Stir until dissolved. Add olive oil and stir together.
- In the bowl of a standing mixer fitted with the paddle, or in a large bowl if mixing by hand, combine flours, salt and fennel or pepper. Mix for about half a minute at low speed, then add liquids and beat at low speed until mixture comes together, about 1 minute. Remove paddle and let sit for 5 minutes. Change to dough hook and beat on low speed for 3 to 5 minutes (5 to 7 minutes if kneading by hand), until dough is smooth. Remove from bowl, knead a few times on a lightly oiled surface, and shape into a ball.
- Clean and oil bowl and place dough in it, rounded side down first, then rounded side up. Cover bowl with plastic and place in a warm spot to proof for 1 to 1 1/4 hours. Dough should be puffed but not doubled.
- Line 1 or 2 baking sheets with parchment and lightly oil parchment. Divide dough into 12 equal pieces and roll each piece into an 18-inch long rope. Cover each rope loosely with plastic or a towel as you roll the rest. Once all pieces are shaped into ropes, cut each rope into 3 equal pieces (6 inches long) and join their ends to form rings about 2 inches in diameters. Pinch ends together firmly (dough will bounce back). Place on prepared baking sheets. Cover loosely with plastic or a towel and let proof for 1 hour.
- Meanwhile, heat oven to 350 degrees. Bring a large or medium pot of water to a boil.
- Set a dish towel or paper towels next to your pan of boiling water. After rings have risen for 1 hour, carefully remove 4 or 5 at a time from baking sheet and drop into boiling water. As soon as they float to surface - in a matter or seconds -- remove from water with a slotted spoon or skimmer and drain on towel. It should not take more than a few minutes to blanch all of the rounds. Return to baking sheet. Bake on middle rack for 30 minutes. Flip rings over and lower heat to 225 degrees. Return to oven and leave for 1 hour. Taralli should be crisp all the way through. Allow to cool, and store in tins.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 56 milligrams, Sugar 0 grams
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