Multigrain Maple Muffins

Yay muffins. Yay native country. I am finally back from my 2 months of traveling abroad that spanned 3 continents and 7 countries. I am a bit ashamed, and a bit proud, to say that I made my sister stop at the grocery store on the way home from the airport so that I could bake these my first night home.

Multigrain Maple Muffins: A good treat for breakfast, particularly when smeared with plain greek yogurt.

As I get ready to spend this upcoming week in my hometown before heading back to Kentucky, I intend to take full advantage of my parent’s rule: if child cooks for the family, parent buys the groceries. Best rule ever, in my opinion.

What have you been up to this summer? I truly missed being able to spend a day out on the lake with friends while abroad, so I will probably be recruiting friends to do that with me during every moment left in the season. I already have two lake trips lined up even! I love the smell of success, especially when it involves fresh lake water, watermelon, and grilled corn on the cob. I’ll also be bringing a batch of these muffins with me out on the lake for some long-lasting energy.

Ingredients (pretend the oats are in the picture too, please)

Dry ingredients, yolk mixture, and egg whites ready to be mixed together.

Mix in some pecans, then fill prepared muffin tins. Top with pecans and oats, then bake.

I love the soft texture and how moist these are. And did you notice they are oil/butter free?!

Multigrain Maple Muffins
Adapted from Sprouted Kitchen
Makes 12 muffins

1/2 Cup Buckwheat Flour
1/2 Cup Unbleached All Purpose Flour
1/2 Cup Wheat Bran
1/2 Cup Oatmeal (plus extra for garnish)
2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Salt
2 tsp. Fresh Grated Ginger
1 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
2 Large Eggs
1 Cup Real Maple Syrup
1 Cup Buttermilk (I use milk/lemon juice substitute all the time)
1 Tsp. Vanilla Extract
1/2 Cup Lowfat Cottage Cheese
1/2 Cup Pecan Pieces, roughly chopped and divided (plus  extra for garnish)

Pre-heat oven to 350.
In a large mixing bowl, sift all flours, the baking soda, baking powder, cinnamon, nutmeg, and salt together. Grate the ginger right on top. Grease or line your muffin tins and set aside.
In two other bowls, seperate the egg yolks from the whites. In the bowl with the yolks, add the maple, vanilla and buttermilk and whisk to combine. Beat or use an electric mixer to whip up the egg whites until they just start to hold shape (after foamy and just before soft peaks).
Mix the wet into the dry ingredients until just combined. Add the cottage cheese and 1/2 cup of the pecan pieces and gently fold in. Lastly, just before you’re ready to put batter into the tins, fold in the whipped egg whites. Because the dough is somewhat heavy, try to fold from the outside of the bowl in, to not deflate the egg whites.
4. Fill tins about 3/4 full -you may have extra batter, depending on the size of your tins. Sprinkle the top with a few chopped pecans and a few oats. Bake on the middle rack for 20-23 minutes. Remove and cool.

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