KITCHEN MAVEN: A Muffin (or Two) for the Morning

By Judith Yamada, The Kitchen Maven

English style, yeast raised muffins, date as far back as the 11^th or 12^th century in Wales.

By the 19^th century English muffin sellers walked the streets of England, wearing trays of muffins on their heads and ringing bells around teatime to attract attention to their edibles.

Muffin recipes first appeared in print in America during the 18^th century. In “American Cookery”, 1796, Amelia Simmons published several recipes using pearlash which chemically leavens breads without the use of yeast. Pearlash was discovered in the United States and 8,000 tons of it was exported to Europe in 1792. However, baking powder wasn’t commercially developed until 1857. Before then, American style muffins didn’t exist.

The word “muffin” is believed to come from the Low German word “muffen” meaning little cakes. Unlike yeast breads, quick breads do not rise before baking and lack the high gluten of yeast breads. In most cases, the distinction between quick breads and cakes is the higher sugar and fat content of cakes. Granted, this is a small distinction. Otherwise, they both start as batters and must be baked in molds.

I don’t bake muffins often, lean more toward scones and yeast breads, but suddenly got the urge for a muffin morning, the other day, and adapted these two delicious recipes. One is sweet, fruity and gluten free. The other is whole grain, cheesy and vegetable savory. Having only one lonely oven, I prepped the dry ingredients for both of them the night before. Next morning, I whipped up the almond muffins and while they baked, finished putting together the savory muffins. As one batch came out, the other went in. And they were so good and plentiful, I shared them with some willing neighbors. Bon Appetit!

Almond Flour Blueberry Orange Muffins _{gluten free}

Dry ingredients:

2 cups blanched almond flour, not meal

1 teaspoon baking soda

¼ teaspoon kosher salt

1 Tablespoon organic fresh orange or lemon zest

¼ teaspoon ground cardamom, optional

Wet ingredients:

3 large eggs, well beaten

¼ cup real maple syrup or real honey

¼ cup unsalted butter or coconut oil, melted

1 ½ Tablespoons fresh orange or lemon juice

1 teaspoon vanilla extract

1 ¼ cups fresh blueberries, divided.

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners, lightly spray bottoms with pan spray or a little oil. Set oven rack to center position.

Combine all dry ingredients in large bowl. Whisk well. If lumpy, run through a strainer or sifter. Set aside.

In a medium bowl, combine wet ingredients. Whisk well. Set aside enough blueberries to top each muffin with three. Combine wet and dry mixtures in large bowl, folding together with silicone spatula or large spoon just until evenly combined. Fold in blueberries, except for those needed for garnish. Fill paper muffin cups about 2/3 full. Top each muffin with three berries, pushing the berries slightly. Bake in preheated oven for around 18-20 minutes. Cool in pan 15 minutes, then remove muffins to rack to cool 15 minutes longer. 12 servings Enjoy!

Wholewheat Cheddar Zucchini Herb Muffins

2 cups wholewheat pastry flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

¼ teaspoon fresh ground black pepper

1 teaspoon poppyseeds, optional

¼ teaspoon garlic powder, optional

1 cup shredded sharp Cheddar cheese

2 large eggs, well beaten

¾ cup 2% milk, evaporated milk, or unsweetened alternate milk

6 Tablespoons olive oil

1 cup grated zucchini, including skin but no seeds

¼ cup finely chopped green onion (scallion)

1 Tablespoon finely chopped fresh thyme

Preheat oven to 350 degrees F. Oil bottoms of cups in 12-cup muffin pan. Don’t use paper cases unless they are nonstick ones. These work best in oiled cups. Set oven rack to center position.

In large bowl, combine flour, baking powder, baking soda, salt, pepper, and garlic powder, if using. Stir the cheese into the dry ingredients.

In a medium bowl, combine beaten eggs, milk, oil, zucchini, green onion, and fresh thyme. Mix well with a silicone spatula or wooden spoon. Pour wet mixture into dry, folding in just until all is combined, and no dry particles show. Evenly divide batter into prepared muffin pan. Bake in preheated oven on center rack for about 20 minutes. Cool in pan for 10 minutes. Loosen edges and lift muffins out with an offset spatula or butter knife. Cool completely before storing. Store in tightly closed container on countertop for up to five days or wrap individually and freeze in sealed container up to two months. Serves 12. Enjoy!

Many more of the Kitchen Maven’s recipes are featured in her cookboook – “Thrifty Comfort Cooking for Challenging Times.” All author royalties for retail sales of this cookbook go directly from publisher to the Oregon Food Bank, Tillamook Services to assist families and individuals experiencing food insecurity. Your purchase of my book will help those in need, and you’ll have a great new cookbook for your collection. Thanks for your support.