Ultimate Muffin Recipe


I'm letting you in on my top secret.


I haven't met a muffin I didn't like; well unless it had nuts in it, (I'm allergic).


What if you could make a muffin that doesn't need eggs, can be vegan, gluten-free and what ever flavour you want it to be? You could make a different muffin every week with little ingredients, so simple - I swear!


I've given this recipe to a few others, for some it doesn't come out as nicely as mine do, for others it's absolute perfection. I have to be honest, I'm not sure what the secret is. But I'll include as many tips and tricks that I use to help you make it the best.



Gluten


I don't normally make these muffins gluten-free, but when I do, the best combo is a almond flour/oat flour mix. You can always use a pre-mixed gluten-free flour as well, this will work wonders. It all depends on what you have on hand and what you are avoiding.


The mixing secret


Muffins don't like to be overworked. If they are, the result will be a tough and doughy muffin not light and moist as they should be. I more so fold my batter than mix them. I slowly stir the mixture 10 times while turning the bowl, toss in my add-ins and then GENTLY fold in. It's okay if there are small streaks of flour showing, this will get absorbed and if it doesn't it will cook and give your muffins texture.


Here's the base recipe:


The dry

Sift together:

1 cup white flour

1 cup whole wheat flour, I use this for some added nutrients, but you can just use white flour, or the gf option I listed above.

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon (I put it in all my muffins)

a pinch of salt


The wet

1 1/2 cups of milk (soy works best here, but you can use almond, oat, cashew or flax)

2 tbsp of lemon juice (about 1 whole lemon)

1 cup applesauce, (can substitute banana or pumpkin depending on flavour)

1/4 cup oil


1 cup of mix-ins (fruit, nuts, seeds, sweets, etc...)


The flavours:

You can make this recipe any flavour you want:

Blueberry lemon? Yep!

Cinnamon raisin? Absolutely!

Chocolate Chip? Heck yes!

Banana Walnut, Ginger Pumpkin, White Chocolate Raspberry, Blackberry Coconut...your imagination is your limitation.

What's your favourite muffin flavour?


Directions

Preheat oven to 375

In a large measuring cup or bowl, place the milk and lemon juice. Whisk together and set aside. - This will allow the milk to curdle and begin the reaction we want in the mix.

In 1 large bowl, sift all of the dry ingredients.

To the milk, add the rest of your wet ingredients and whisk together to combine.

Add the wet to the dry and stir, (see above to instruction)

Add your mix-ins and fold to incorporate and let the batter rest for 5 mins while you set up your muffin tin.

Portion out your mixture into muffin cups, this recipe normally makes a baker's dozen, (13) muffins.

Bake for 15 minutes, check for doneness and bake for additional time if needed. Mine bake for 17 minutes in my oven...I know weird. Oven's vary...like muffins ;)


That's it. Spread it with some butter-like product and enjoy warm. I like to put peanut butter on the chocolate banana ones!



If you make these, please tag me in your post! Let me know how they turn out and if you have any questions, please let me know.


Until the next time,

Eat well. Work hard. Seize wellness.

XO Corrine


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CORRINE CHINFOOK

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© 2019 by Corrine Chinfook.