1/2 cup whole wheat pastry flour (or more all-purpose)
1/2 cup sugar (these are less sweet than typical muffins – add 1/4 cup more to make them sweeter)
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/3 cup any type of oil
1/3 cup milk
1 cup fresh blueberries
2 bananas, cut into chunks
Crumb Topping (optional) 1/2 cup sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1.5 teaspoons cinnamon
Preheat oven to 400 and grease muffin tins or line with muffin liners.
In a small bowl combine flour, sugar, salt and baking powder.
In another bowl make the topping: Mix all the ingredients together and use a fork to smash and incorporate the butter or use your fingers to smash it all together.
In a measuring cup for wet ingredients — First add the oil and then add the egg. Next, add only enough milk to fill the cup, (approximately 1/3 cup milk – the idea is to add only one cup of liquid to the dry ingredients. Mix until just combined.
Fold in the blueberries and bananas. Pour into the muffin tins all the way to the top.
Sprinkle with topping.
Bake for 15 minutes. If they appear to be done, insert a toothpick into the center. If it doesn’t come out clean, check again in 5 minutes.
Divide dough into 2 equal pieces and arrange on a parchment-lined baking sheet a few inches apart. Cover loosely with plastic wrap and let stand at room temperature until softened and pliable, about 1 hour.
Working with one piece at a time, use a lightly floured rolling pin to roll dough into a 6-inch square on a lightly floured surface. Cut into six 1-inch strips. Roll one strip to form a rope about 8 inches long, then tie into a single knot. Transfer to the parchment-lined baking sheet. Repeat with remaining strips and second piece of dough, arranging the knots a few inches apart on the baking sheet. Cover loosely with plastic wrap and let stand until puffed and doubled in size, about 2 hours.
Heat oven to 400 degrees. Bake knots until golden on bottom, about 15 minutes.
Meanwhile, in a small saucepan, cook butter and oil over low heat until butter melts. Add garlic and cook, stirring occasionally, until softened and very fragrant, about 5 minutes. Scrape butter mixture into a large bowl, then stir in parsley and season with salt.
In batches, toss the warm knots in the garlic butter until well coated. Sprinkle with Parmesan, if desired, and serve with marinara sauce
To reheat leftovers, simply warm at 375 degrees for about 15 minutes.
2 ripe bananas (or additional 2/3 cup of pumpkin puree)
2 teaspoons vanilla extract
1/3 cup maple syrup (or sugar)
1/2 cup milk
1 cup rolled oats
1/2 cup nuts
1 zucchini or carrot, shredded in a box grater or one chopped apple
1 cup garbanzo beans (optional)
Preheat oven to 400-F. Grease muffin tin or use muffin liners.
In a large bowl sift together all dry ingredients.
In a food processor, mix dates, oil, banana, pumpkin, vanilla, syrup, egg and 1/2 cup milk.
Into the bowl with the dry ingredients add the oats, nuts, zuchinni, along with the ingredients blended in the food processor. Stir until just combined.
If the mixture seems dry add up to a 1/4 cup more milk.
Bake for 18 minutes.
Note – these muffins are not very sweet. As with any baked goods that are low in sugar, they taste better refrigerated (in my opinion) and don’t taste as good fresh from the oven. Add about 1/2 cup more sugar to make them taste as sweet as traditional muffins.
To Make the Biga: At least 1 day before cooking the muffins, combine the flour, water, and yeast in a small bowl to make a sticky dough. Cover tightly with plastic wrap and refrigerate for at least 12 hours or up to 24 hours. The biga will rise slightly.
To Make the Dough: Combine the biga, water, yeast, olive oil, and salt in the bowl of a stand mixer. Affix the bowl to the mixer and fi t with the paddle attachment. Mix on low speed until the mixture looks creamy, about 1 minute. Mix in 3 cups/435 g of the flour to make a soft, sticky dough. Turn off the mixer, cover the bowl with plastic wrap, and let stand for 20 minutes. (To make by hand, combine the water, biga, yeast, oil, and salt in a large bowl and break up the biga with a wooden spoon. Stir until the biga dissolves. Mix in enough flour to make a cohesive but tacky dough. Cover and let stand for 20 minutes.)
Mix in enough of the remaining flour to make a soft dough that barely cleans the mixer bowl. Replace the paddle with the dough hook. Knead on medium-low speed (if the dough climbs up the hook, just pull it down) until the dough is smooth and elastic, about 8 minutes. Turn out the dough onto a lightly floured work surface to check its texture. It should feel tacky but not stick to the work surface. (To make by hand, knead on a floured work surface, adding more flour as necessary, until the dough is smooth and feels tacky, about 10 minutes.)
Shape the dough into a ball. Oil a medium bowl. Put the dough in the bowl and turn to coat with oil, leaving the dough smooth-side up. Cover with plastic wrap. Let stand in a warm place until almost doubled in volume, about 2 hours. (The dough can also be refrigerated for 8 to 12 hours. Let stand at room temperature for 1 hour before proceeding to the next step.)
Using a bowl scraper, scrape the dough out of the bowl onto a lightly floured work surface. Cut into twelve equal pieces. Shape each into a 4-in/10-cm round. Sprinkle an even layer of cornmeal over a half-sheet pan. Place the rounds on the cornmeal about 1 in/2.5 cm apart. Turn the rounds to coat both sides with cornmeal. Loosely cover the pan with plastic wrap. Let stand in a warm place until the rounds have increased in volume by half and a finger pressed into a round leaves an impression for a few seconds before filling up, about 1 hour.
Melt 2 Tbsp of the clarified butter in a large, heavy skillet (preferably cast-iron) over medium heat until melted and hot, but not smoking. In batches, add the dough rounds to the skillet. Cook, adjusting the heat as needed so the muffins brown without scorching, adding more clarified butter as needed. The undersides should be nicely browned, about 6 minutes. Turn and cook until the other sides are browned and the muffins are puffed, about 6 minutes more. Transfer to a paper towel–lined half-sheet pan and let cool. (It will be tempting to eat these hot off the griddle, but let them stand for at least 20 minutes to complete the cooking with carry-over heat.) Repeat with the remaining muffins, wiping the cornmeal out of the skillet with paper towels and adding more clarified butter as needed.
Split each muffin in half horizontally with a serrated knife. Toast in a broiler or toaster oven (they may be too thick for a standard toaster) until lightly browned. Serve hot. (The muffins can be stored in an airtight container at room temperature for up to 2 days.)
1 egg (or flax “egg” (1 tablespoon flax mixed with 2.5 tablespoons water—let sit for 3 minutes)
2 tablespoons water
1 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup rolled oats
1 tablespoon chia seeds
1/3 cup cranberries
1/3 cup pumpkin seeds
Pre-heat oven to 350-F.
In a food processor mix the dates, pumpkin, flax “egg” (or regular egg), water, pumpkin pie spice, baking soda, and vanilla until well blended. Add the oats and blend until a batter is formed. If the mixture seems very thick add water, 1 tablespoon at a time, to help thin it out a bit.
Stir in the pumpkin seeds and cranberries, leaving out a few to sprinkle on top.
Fill muffin tins almost all the way to the top. Bake until the muffins have risen and feel firm when you lightly touch them in the center, about 15 minutes for mini and 20 minutes.
For best results refrigerate until completely cold before serving. They are moister and sweeter when they are cold.
To make into bars: Spread the batter evenly on a parchment lined baking pan or dish. I use one approximately 8 x 9.5. Sprinkle with a few cranberries and pumpkin seeds. Bake for 20 minutes. Allow to cool completely. Store in the refrigerate for a few weeks. They taste best cold!