Taking some time off to relax by mode of baking always brings back fond memories on a cozy autumn afternoon. Peering over the countertop as I teeter on my tippy-toes in my mother's kitchen, helping to stir the batter and of course taking a good lick or two of the spatula. A mix of sugar and spice that fills a room with love and warmth...it certainly takes you back to childhood and makes you appreciate the little things in life. And thus, the "little" mini muffins above came to be late last week when I was in need of a little comfort and some down time. One base batter recipe, two variations bursting with fall fruit and lots flavor. And I will happily report that these muffins are a) made entirely with whole wheat flour - and are still light and moist (a notable feat in baking), b) are lower in sugar with a swap of agave nectar and c) are the perfect portion, mini but satisfying -- one or two and you'll be just fine. Serve 'em warm with a dab of maple butter or cooled with plain yogurt for a great breakfast and you'll be whisked away to your own blissful autumn moment.
Whole Wheat Muffins with Pear, Ginger & Cardamom
makes 22 - 24 muffins
6 ounces plain yogurt
1 egg
4 tablespoons unsalted butter, melted
1/2 cup agave nectar
1 teaspoon vanilla extract
1 cup whole wheat flour
1 cup whole wheat pastry flour *I use King Arthur brand
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cardamom
1/4 cup light brown sugar
2 pears, peeled, cored and diced
2 tablespoons candied ginger, minced
turbinado sugar for sprinkling
Preheat oven to 375. Lightly grease a mini-muffin pan.
Whisk yogurt, egg, melted butter, agave nectar and vanilla together in a mixing bowl.
In a separate bowl, whisk flours, baking powder and soda, salt, cardamom and brown sugar
Make a well in the center of the flour mixture and add the wet ingredients. Mix in the pears and ginger.
Spoon batter into the muffin cups and sprinkle with turbinado. Bake for 28 to 30 minutes. To ensure doneness, stick a toothpick in the center of a muffin, it should come out clean.
Whole Wheat Apple-Cinnamon Muffins
makes 22 - 24 muffins
6 ounces plain yogurt
1 egg
4 tablespoons unsalted butter, melted
1/2 cup agave nectar
1 cup whole wheat flour
1 cup whole wheat pastry flour *I use King Arthur brand
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/4 cup dark brown sugar
2 apples, peeled, cored and diced
turbinado sugar for sprinkling
Preheat oven to 375. Lightly grease a mini-muffin pan.
Whisk yogurt, egg, melted butter and agave nectar together in a mixing bowl.
In a separate bowl, whisk flours, baking powder and soda, salt, nutmeg, cinnamon and brown sugar.
Make a well in the center of the flour mixture and add the wet ingredients. Mix in the apples.
Spoon batter into the muffin cups and sprinkle with turbinado sugar. Bake for 28 to 30 minutes. To ensure doneness, stick a toothpick in the center of a muffin, it should come out clean.
