In Search of the Perfect Muffin

When your day starts at 6am and doesn't involve much sitting down, a hearty breakfast is important. I consider it one of my life's missions to come up with the perfect breakfast pastry – healthy, full of slow-burning protein and fiber, and easy to consume while running/driving to work (or concealable in the pocket of a white coat).

In my quest for The Perfect Muffin, I came across this one on epicurious. With a few modifications of my own (oats, whole wheat, and less sugar) I feel pretty confident that I’ve found The One. Chock-full of apples, raisins, walnuts, and pumpkiny goodness, it’s one of my favorite ways to start the day. A few lucky coworkers agree.

Pumpkin Apple Muffins

1 c. vegetable or corn oil
1 c. canned pumpkin
1 c. sugar
2 eggs
1 1/2 c. whole wheat flour
1 c. Instant oats
1 T pumpkin pie spice (or 1 tsp cinnamon, 1/2 t ground ginger, 1/2 t nutmeg, optional 1/4 t allspice)
1 1/4 t baking powder

1. Combined wet (first 4) ingredients.
2. Combine dry ingredients, add to wet.
3. Fold in apples and raisins, and walnuts if you like (that extra hit of protein might help you make it to lunch).
4. Pour into greased muffin tin. For huge, 300-calorie, overflowing muffins (with the nice tops) divide among 12 cups; for smaller (260-cal) bites divide among 18 cups. Sprinkle top with cinnamon sugar, or streusel topping (4 T butter, 2 T flour, 1/2 t cinnamon, and 1/2 c. brown sugar) for a fancier muffin.
5. Bake at 350 for 25-30 minutes, until muffin tops are springy.
6. Let cool 5-10 mins in pan, then on cooling rack until room temp (or as long as you can wait).

Bananarama

I have been making these muffins since college. While they are not my magnum opus of muffins (that post is yet to come) they are simple crowd-pleasers and can be whipped up in a snap. There’s plenty of room to play with ingredients should you be in the market for a more wholesome, filling muffin (suggestions posted along the way) or make as is for a wonderful breakfast indulgence or even dessert.

Chocolate Chip Banana Muffins

2-3 large ripe bananas, the more spots the better
2 T sugar, or to taste (if your bananas are ripe enough you’ll hardly need sugar at all. I am usually satisfied with a few teaspoons. Adding chocolate chips also helps me get away with a less sweet batter)
1 egg
1/2 c. oil (oil makes a crispier muffin, but yogurt can be used instead for a fat-free but slightly chewier muffin – just don’t use Greek yogurt as it makes the muffins kind of sour.)
1 t. vanilla extract (optional)
1 1/2 c. flour (I used whole wheat here, slightly nuttier taste but contributes to that wholesome breakfast goal)
1 1/2 t. baking soda
1/4 t. salt
3/4 c. chocolate chips (optional) – or walnuts, or whatever you fancy in a banana muffin

1. Mash bananas with a fork.




2. Combine the rest of the wet ingredients (egg, oil/yogurt, vanilla) and sugar.

3. Combine flour, baking soda and salt. I find recipes always say to use a separate bowl but all you really need is a big enough measuring cup : )  

4. Fold flour mixture into wet ingredients.


5. Add chocolate chips.


6. Pour into greased muffin pan. Fill about 3/4 full, or more for bigger muffin tops.



7. Bake at 350 for 15-20 minutes, until edges are golden-brown and tops spring back when lightly pressed.
7.