I see you used a muffin tin with handles. Where can I find one?
6
Where do you get that cool paper and how do you fold it?
I plan to try fresh black currants in place os blueberries.
I plan to try fresh black currants in place os blueberries.
1
Pamela:
Decony Brown Tulip baking cups 2 3/4-4 Large Muffin and Cupcake tulip liner. Apx. 100 pc.
on Amazon
Decony Brown Tulip baking cups 2 3/4-4 Large Muffin and Cupcake tulip liner. Apx. 100 pc.
on Amazon
1
I've made these 3x. Fabulous. Lowered sugar/oil(1/2 safflower and olive - vary sugar amts) since prefer less-sweet. Sub some cranberries with blueberries. I've played with grains -recipe is very adaptable. I use 1/2 coarse corn meal and 1/2 fine - nice texture. Combo almond and buckwheat flours are great sub for AP. Keep 2/3C of WW or spelt and oats. Toasted pecans add roasted sweetness. Always carrots. No streusel. I actually look forward to baking these.
Compiling the ingredients takes time but a nourishing and gratifying process. Total ingredients are expensive (esp if using alternative flour/grains and organic fruit/sugars/eggs/nuts) but this is a priority for my family.
Compiling the ingredients takes time but a nourishing and gratifying process. Total ingredients are expensive (esp if using alternative flour/grains and organic fruit/sugars/eggs/nuts) but this is a priority for my family.
1
Oh, thank you, thank you! These were so fabulous!
They took a bit more time than my standard, because of all the ingredients, and I thought, they better be worth it! And they really were. I made a few small modifications to accommodate what I had available, and I somehow knew they'd be able to take it. A little under on the carrots, fine. Not enough cornmeal, subbed about 1/4 cup quinoa flakes (which oddly I had plenty of). Instead of buttermilk I used soy milk mixed with lemon juice squeezed from half a lemon, and as I had no oranges I skipped the streusel and sprinkled a little turbinado sugar. Utterly fabulous.
They took a bit more time than my standard, because of all the ingredients, and I thought, they better be worth it! And they really were. I made a few small modifications to accommodate what I had available, and I somehow knew they'd be able to take it. A little under on the carrots, fine. Not enough cornmeal, subbed about 1/4 cup quinoa flakes (which oddly I had plenty of). Instead of buttermilk I used soy milk mixed with lemon juice squeezed from half a lemon, and as I had no oranges I skipped the streusel and sprinkled a little turbinado sugar. Utterly fabulous.
1
Just made these this morning. They are delicious but time consuming. Took me one hour to assemble. But we are enjoying them now!
1
I know that baking powder gets old but does baking soda get old and lose its effectiveness also?
Muffins are not health food. That should be obvious. This recipe is for a less unhealthful muffin. Fine for an indulgence, but no one should think this is something to consume daily.
2
So many critiques about this recipe! Too much, too little, "should", "don't". It's a little sad that we just can't accept this video (with a great soundtrack BTW) for an offering to some who like to rattle around in the kitchen. I just bought the few missing ingredients to make these bad boys. Then I am going to eat one, maybe two. And if I don't wake up dead in the morning, I'll have another one when I get back from the gym.
19
This is basically cake in disguise. It amazes me that anyone would use plain white flour when whole wheat pastry flour or white whole wheat flour makes a product that is vastly superior in both taste and nutrition.
You just discovered muffins are essentially small cakes? Sorry you were fooled all this time. Next up: pancakes!
4
Of course this article brought anti-grain, anti-carb crusaders out of the woodwork. Some of us enjoy eating grains because they taste good and are part of centuries-old culinary traditions. Please stop proselytizing and let me enjoy my muffin.
11
I do hope the current trend of quick clips + music approach to recipes will end soon. I miss a chef's commentary and side remarks, the mind of a chef is far more interesting than this approach permits.
5
The usual bizarre American obsession with "healthy" foods, apologies for wanting to eat "unhealthy" muffins, and condemnation of traditional home-made breakfast dishes (pancakes or waffles) as "hazmat". What nonsense! Before the poisonous foods of Dunkin Donuts and Starbucks, generations of Americans made and ate all these things without becoming the bloated slobs of today's America. Muffins, pancakes, bacon and eggs, waffles with butter and pure maple syrup; all are fine when home-made of quality ingredients including wholegrains, eaten in moderation, and accompanied by a vigorous, active lifestyle. Here in Tokyo, the goal is eating delicious, quality foods, in very modest quantities. Obesity is somehow not a problem.
12
This is probably a tasty muffin. But it definitely is not healthy to use AP flour, or really much of any grain, whether whole or not. Humans ate zero grains for 99.8% of our species existence - for 2.6 million years right up until the widespread modernization of agriculture. Grains, and sweeteners, are the driving force behind the explosion of metabolic conditions: diabetes, obesity, high blood pressure, etc.
3
Check out your colleague Jane Brody's Best of Bran muffins from her Good Food Cookbook of many moons ago. I raised my children on them and will do so with grandkids, too. All Bran cereal, raisins, buttermilk, molasses and a 4 tsps. of sugar for two dozen muffins--as she says, don't even bother making only a dozen--too scrumptious.
5
Hilarious. Healthy muffins with oodles of carbs, calories, fat, cholesterol and sugar. I'm sure they taste great. But two of these bad boys and I'm over my daily limit on many metrics and i'll be hungry well before lunch. Heckuva job.
5
I will try this recipe, which sounds good, but I don't accept than any muffin is "bad for you." When will we realize that demonizing food and food groups has only made us fatter?
13
For an healthier version, use 4 Tbs ground flax whisked into ¾ c tepid water instead of the eggs: all of the binding properties of eggs, plus key nutrients, and none of the cholesterol or problematic amino acids of eggs. Plus you can lick the bowl: no salmonella.
And a couple of teaspoons of apple cider vinegar whisked into 1 ¼ cups of non-dairy milk give you the identical leavening and lightening properties of buttermilk, but without the numerous problems of cow's milk for both human health and veal calves.
And a couple of teaspoons of apple cider vinegar whisked into 1 ¼ cups of non-dairy milk give you the identical leavening and lightening properties of buttermilk, but without the numerous problems of cow's milk for both human health and veal calves.
3
dietary cholesterol is not bad for you. Eggs are natural, normal, and provide essential nutrients. Plus, I I can still lick the bowl because 99.99999999999% of eggs are free of salmonella.
Feh, on the ground flax.
Feh, on the ground flax.
8
There's nothing wrong with cholesterol from eggs, in fact the more you consume, the better (at least for your body and brain). I thought this was established science at this point? Read "Good Calories, Bad Calories" by Gary Taubes. The more cholesterol one eats, the less the body produces. And cholesterol in the body is only problematic when too high a portion of the cholesterol is turned into bad low-density-lipoproteins, otherwise the higher the cholesterol in your body, the lower the risk for: diabetes, stroke, dementia, and cancer.
As for "bad" amino acids in eggs, which would those be? That's never been discussed in any scientific literature.
As for "bad" amino acids in eggs, which would those be? That's never been discussed in any scientific literature.
7
Actually,adding a little ground flax to standard quick bread batters (banana bread for example) adds a nice flavor and texture bonus. Don't feh it if you haven't tried it.
Assuming you use coconut oil for the muffins and butter for the streusel and bake 24 muffins, you get (per muffin):
Calories 316
Total Fat 19g
Saturated Fat 12g
Cholesterol 33mg
Dietary Fiber 2g
Sugars 17g
Protein 5g
Calories 316
Total Fat 19g
Saturated Fat 12g
Cholesterol 33mg
Dietary Fiber 2g
Sugars 17g
Protein 5g
8
And stop labeling food good and bad- it is only bad if you over consume. Gluttony is bad. And also one of those 7 deadly sins.
8
Americans playing with food again. one billion peopel starving adn we have to figure out how to manipulate ingredients so we an stuff our faces with more food.
2
I've been making whole grain muffins and eating them for breakfast every day for over 20 years, and they have changed my life - digestively speaking - in a good way. I use whole wheat flour, bran, ground flaxseed, and recently have been adding bulgur. Walnuts and dried or fresh fruit, too. I find this NYTimes recipe pretty heavy in sugar compared with mine. And why so much white flour? And, like many Times recipes, SO many ingredients? I admit mine are more hardcore and not as cakelike, but I look forward to them every day.
2
Hi Linda (and others),
There will always be debate about just how little sugar and how much whole grain goes into a great and nutritious muffin. My goal here was to use whole ingredients to improve the kind of empty-calorie recipe that usually produces a bakery muffin. Thus, some brown sugar, fruit, and maple syrup instead of white sugar; some whole grains instead of white flour; nuts, fruit, and vegetables for fiber. People's nutritional concerns will always be different; there will always be a healthier recipe somewhere, there will always be people who hate cinnamon with blueberries. Consider this recipe a starting point, not a doctor's prescription for health!
There will always be debate about just how little sugar and how much whole grain goes into a great and nutritious muffin. My goal here was to use whole ingredients to improve the kind of empty-calorie recipe that usually produces a bakery muffin. Thus, some brown sugar, fruit, and maple syrup instead of white sugar; some whole grains instead of white flour; nuts, fruit, and vegetables for fiber. People's nutritional concerns will always be different; there will always be a healthier recipe somewhere, there will always be people who hate cinnamon with blueberries. Consider this recipe a starting point, not a doctor's prescription for health!
29
precisely!!
I love your video & this recipe. looks like fun & delicious.
I love your video & this recipe. looks like fun & delicious.
3
While I personally love the hard-core-high-nutrient-hockey-puck-style-muffin, I constantly look for recipes like this for serving to company. Thank you, and can't wait to try!
2
Wow, who would ever think of putting whole grain flour in a muffin??! I've been making muffins this way for YEARS, but without the large quantities of sugar this recipe calls for, and with pastured local butter (a true healthy fat, not Moskin's genetically modified canola oil). And cinnamon and nutmeg in a blueberry muffin? Ick. To say nothing of the fact that blueberries from Chile are not a very sustainable choice this time of year.
1
Did you know that a little less than half the calories (144/316) of this muffin come from fat?
Why was this a video? Why did it only show ingredients being poured and mixed without any commentary?
How is this recipe "healthy?" Do carrots being included automatically make it healthy? And does the addition of brown sugar "healthify" it?
How does the streusel topping contribute to the healthfulness of this?
Baffled in Westchester.
Why was this a video? Why did it only show ingredients being poured and mixed without any commentary?
How is this recipe "healthy?" Do carrots being included automatically make it healthy? And does the addition of brown sugar "healthify" it?
How does the streusel topping contribute to the healthfulness of this?
Baffled in Westchester.
4
How does one make the paper liners? what kind of paper?
2
You can buy the paper cups for baking or make your own - though I haven't done that. They're made of parchment paper.
More nutritious variation to the muffin recipe, or almost any time you are using all-purpose flour, is the Cornell Triple-Rich Formula. To the bottom a measuring cup, add 1 T. soy flour, 1 T. wheat germ, and 1 T. dried milk. Or, you may substitute 1 T. sprouted flax seed powder for one of the above ingredients.
You'll increase the nutritional value, and the taste as well.
You'll increase the nutritional value, and the taste as well.
1
Please post the nutritional info with the recipe!
it's in the recipe already.
1
It's listed in the recipe. Click the nutritional info link under the ingredients.
1
If you are going to hold this out as a healthier muffin (and the article certainly suggests that), then it would be helpful if you would include the nutritional information. As it is, not knowing that information, I probably won't make the recipe -although it looks interesting.
1
I make whole-grain (white whole-wheat flour), nut-rich, dried-fruit-rich muffins with extra wheat germ, etc. all the time. They usually have no oil in them, sometimes a sweetener (either Splenda or a bit of honey), include eggs and milk or buttermilk, and are delicious and wholesome.
Hard to fault. Substitute Stevia for a sweetener if you like it (it's bitter to me!)
Hard to fault. Substitute Stevia for a sweetener if you like it (it's bitter to me!)
A baker for Great Harvest Bakery told me the secret was to soak the whole -grain flours in the liquid - he used orange juice - for a few hours. My old recipes for corn bread require soaking the corn meal in hot milk until it cools, so this must have been a common technique in the past. Add the leavening with the liquid, mix and get into the oven quickly
I'd cut the sugar in half and use 100% whole grains. Real whole grains, especially freshly ground whole wheat, have a lot of natural sweetness and a nutty richness.
I'd cut the sugar in half and use 100% whole grains. Real whole grains, especially freshly ground whole wheat, have a lot of natural sweetness and a nutty richness.
5
I would like to adapt this recipe-- to make the " guilt-free chocolate glaze donut." I would like to use quinoa flour instead of white wheat four. But I would otherwise use all, as many as possible, of your other ingredients.
I would deep fry the donuts in a healthy cooking oil.
My only sin-- cover the donut with a dark chocolate glaze, which would at least have anti-oxidant effects. And I might add nuts, and use cherries instead of blueberries.
Any advice on what else I need to do to prepare the batter for the donuts?
I would deep fry the donuts in a healthy cooking oil.
My only sin-- cover the donut with a dark chocolate glaze, which would at least have anti-oxidant effects. And I might add nuts, and use cherries instead of blueberries.
Any advice on what else I need to do to prepare the batter for the donuts?
1
I'll probably never make those muffins, but I look forward to every new video in this series. Standing ovation for this one and its multiple dramatic twists and turns. Brava, Julia!
7
I'm on Weight Watchers. One of these muffins - without streusel topping - would be 16 SmartPoints -- 41% of my daily allotted points -- about the same as a piece of coffee cake. These muffins may be healthier than some others, and they may be a delicious treat, but with high amounts of flour, sugar, and fat, they're not really a "healthy" option.
29
I hear ya. But, oh to read the recipe and watch the video; 0 points!
3
I agree. Making them now, but with much less oil
1
Try eating half of a huge muffin & you will have plenty of "points" for your other two meals.