Lunchbox Harvest Muffins

Adapted from NY Times Cooking

Delicious, tender muffins, packed with wholesome ingredients and relatively low in sugar.

Ingredients

  • 140 grams (1 1/8 cups) whole-wheat pastry flour
  • 5 grams (1 teaspoon) baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup olive oil (or reduce olive oil and add yogurt)
  • 1 tablespoon honey
  • 70 grams (1/3 cup) packed dark brown sugar
  • 1 small apple, grated, and juices reserved (1/2 cup)
  • ½ cup grated carrots or butternut squash or parsnips
  • ½ cup grated zucchini or beets
  • 55 grams (1/3 cup) raisins
  • 40 grams (1/2 cup) unsweetened shredded coconut
  • 1/2 cup walnuts

Directions

  1. Preheat oven to 350 degrees. Grease muffin tins.
  2. In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.
  3. Place a sieve over the bowl and add the flour, baking soda, cinnamon and salt. Sift into the bowl.
  4. Fold in the raisins and coconut.
  5. Fill each muffin cup 3/4 of the way up, and bake for about 15 to 18 minutes for mini-muffins and about 20 to 22 minutes for regular muffins. The muffins are finished baking when an inserted toothpick comes out clean.
  6. Serve warm with butter. I also like to mix a little honey with softened butter for serving.

Pumpkin Muffins

Ingredients

  • 1 cup canned pumpkin
  • 1 cup sugar
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 1/2 teaspoon kosher salt
  • 2 eggs
  • 3/4 cup all-purpose flour and
  • 3/4 cup whole wheat pastry flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon or 1 teaspoon pumpkin pie spice instead of last 3 spices
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ground cloves

Directions

  1. Pre-heat oven to 350 degrees. Prepare muffin tin.
  2. In a large bowl, combine the pumpkin, sugar, water, oil, salt, and eggs. Beat until well mixed.
  3. Place a sieve over the bowl and sift in the flour, baking soda, baking powder, cinnamon, nutmeg and ground cloves (or pumpkin pie spice). Mix until smooth.
  4. Pour batter into prepared muffin tin.
  5. Bake for 22 minutes or until a toothpick inserted into the center comes out clean.
  6. Serve with cream cheese frosting.

What to do with leftover pumpkin puree?: You’ll have just enough leftover in the can to make a loaf of Ultimate Pumpkin BreadHealthy Pumpkin Oat Refrigerator MuffinsPumpkin Pie Chia Seed Pudding, Pumpkin Pie Smoothie, GF Pumpkin Oat Pancakes, Pumpkin Cupcakes.


Blueberry Banana Chunk Muffins

Adapted from Allrecipes.com

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour (or all-purpose)
  • 1/2 cup sugar (add up to 1/4 cup more if you like really sweet muffins)
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/3 cup neutral oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1-2 bananas (depending on size), 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

  1. Preheat oven to 400-F and grease muffin tins or line with muffin liners.
  2. In a small bowl combine flour, sugar, salt and baking powder.
  3. In a measuring cup for wet ingredients, first add the oil, then add the egg. Next, add only enough milk to reach the 1-cup mark, (approximately 1/3 cup milk – the idea is to add only one cup of liquid to the dry ingredients). Mix with a fork until just combined.
  4. Fold in the blueberries and bananas. Pour into the muffin tins all the way to the top.
  5. Sprinkle with topping (if using).
  6. 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 3 minutes.

For 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. Sprinkle on the top of each muffin .


Sourdough Garlic Knots with Parmesan

Adapted Recipe from NYT Cooking

Ingredients

  • 1 pound prepared sourdough pizza dough
  • 4 tablespoon butter
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons garlic, minced
  • Kosher salt
  • Parmesan, for finishing (optional)
  • Warmed marinara sauce, for dipping

Directions

  1. 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.
  2. 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.
  3. Heat oven to 400 degrees. Bake knots until golden on bottom, about 15 minutes.
  4. 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.
  5. 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.


Healthy Breakfast Muffins

Ingredients

  • 2 ripe bananas (or additional 2/3 cup of pumpkin puree)
  • 1 cup pumpkin puree
  • 1 medium zucchini (or apple or carrot)
  • 2 teaspoons vanilla extract
  • 1/3 cup packed brown sugar
  • 2 small, medium or large eggs
  • 10 dates, pitted
  • 1/4 cup extra virgin olive oil
  • 1 cup garbanzo beans
  • 1/2 cup milk
  • 1 cup whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup rolled oats
  • 1/2 cup nuts

Directions

  1. Preheat oven to 400-F. Grease muffin tin or use muffin liners.
  2. In a large mixing bowl smash bananas with a fork.
  3. Add pumpkin puree, zucchini, vanilla, brown sugar, and egg; Mix well.
  4. In a food processor, mix dates, oil, garbanzo beans, and milk. Add to the large mixing bowl.
  5. Place a sieve over the mixing bowl and sift in the flours, baking soda, cinnamon, and salt.
  6. Stir in oats, and nuts. Mix until combined.
  7. Bake for 18 minutes-22 minutes, or until a knife inserted into the center comes out clean.
Note – these muffins are not very sweet. I find that baked goods that are low in sugar taste sweeter when cold, so I like to store these muffins in the fridge.


Model Bakery’s English Muffins

Light, crispy, tender, airy. These are the world’s best English Muffins.

Recipe and images from The Model Bakery Cookbook by Karen Mitchell and Sarah Mitchell Hansen.

Ingredients

Biga:

  • ½ cup/75 g bread flour
  • ¼ cup/60 ml water
  • ¼ tsp instant (also called quick-rising or bread machine) yeast

Dough:

  • 1⅓ cups/315 ml water
  • ¾ tsp instant (also called quick-rising or bread machine) yeast
  • 1 Tbsp plus 1 tsp extra-virgin olive oil
  • 1½ tsp fine sea salt
  • 3½ cups/510 g unbleached all-purpose flour, as needed

Additional Ingredients:

  • ¼ cup/35g yellow cornmeal, preferably stone-ground
  • 6 Tbsp/90 ml melted Clarified Butter, as needed

Directions

  1. 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.
  2. 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.)
  3. 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.)
  4. 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.)
  5. 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.
  6. 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.
  7. 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.)

Healthy Pumpkin Oat Refrigerator Muffins (vegan/gluten free)

Vegan, gluten free, no refined sugar, and no oil! They taste best cold, hence the name…

Adapted from Detoxinista

Makes 12 mini muffins.

Ingredients

  • 8-9 pitted medjool dates (6 oz)
  • 1/2 cup pumpkin purée
  • 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, divided
  • 1/3 cup pumpkin seeds, divided

Directions

  1. Pre-heat oven to 350-F.
  2. In a food processor mix the dates, pumpkin, flax “egg” (or regular egg), water, pumpkin pie spice, baking soda, and vanilla until well blended.
  3. 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.
  4. Stir in the pumpkin seeds and cranberries, leaving out a few to sprinkle on top.
  5. 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 standard.
  6. For best results refrigerate until completely chilled 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.

What to do with leftover pumpkin puree?: You’ll have just enough leftover in the can to make a loaf of Ultimate Pumpkin BreadHealthyPumpkin Pie Chia Seed Pudding, Pumpkin Pie Smoothie, GF Pumpkin Oat Pancakes or Pumpkin Cupcakes.


Ultimate Pumpkin Bread or Muffins

Absolutely the most tender, moist and delicious pumpkin bread you will ever have.
Makes 1 loaf

Ingredients

  • 1 cup canned pumpkin
  • 2/3 – 3/4 cup sugar (I think 2/3 cup is just right, but some prefer sweeter)
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 1/2 teaspoon kosher salt
  • 2 eggs
  • 3/4 cup All-Purpose flour (I use King Arthur)
  • 3/4 cup Whole Wheat Pastry flour (I use Bob’s Red Mill)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice (or 1 tsp cinnamon+1/2 tsp ground cloves+1/4 tsp nutmeg)

Directions

  1. Pre-heat oven to 350 degrees.
  2. In a large bowl, combine the pumpkin, sugar, water, oil, salt, and eggs. Beat until well mixed.
  3. Place a sieve over the bowl and sift in the flour, baking soda, baking powder, cinnamon, nutmeg and ground cloves. Mix until smooth.
  4. Grease a 9×5 inch loaf pan and dust with flour.
  5. Bread: Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes.
  6. Muffins: Bake for 22 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes.
  7. Serve plain, buttered, or with cream cheese.