I think my love of muffins is in my genes. One of my little sisters (I have three!) started cooking and posting recipes on her blog recently. As of when I checked today, 8 of her 40 posts (that’s 1 in 5, or 20% if you like to do math, like me) were muffin recipes. (And that doesn’t count the pumpkin bread, banana bread, etc. that could be easily mistaken for muffins in a different form.) Luckily, she too likes to eat healthy. And so most of her muffins contain whole wheat and other nutritious things. Like I said, muffins must run in the family.
It had been far too long since I spent the afternoon whisking together a bowl of muffin batter, impatiently staring through the oven door as the muffins formed their peaks under the heat, and then helped myself to two or three long before they cooled properly. And that’s how it went today. These were soft and moist, flecked with chunks of walnut and shreds of zucchini. One of my favorite healthful snacks to have on hand. (I freeze whatever I don’t devour instantly and reheat them throughout the week.)
Zucchini Walnut Spice Muffins
INGREDIENTS
2 cups white whole wheat flour
1 cup all-purpose flour (or use all whole wheat flour)
1 Tbsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 tsp. pumpkin pie spice (I used 1/2 tsp. allspice + 1/4 tsp. nutmeg + 1/4 tsp. cloves)
1/2 cup brown sugar (you can add up to 1/4 cup more sugar, but I thought they were plenty sweet)
2 eggs
1/4 cup canola oil (I replaced with 1/4 cup unsweetened applesauce)
3/4 cup milk
1 tsp. pure vanilla extract
1 1/2 cups zucchini, grated
1/2 cup walnuts, chopped
DIRECTIONS
1. Preheat oven to 350 F. Lightly grease or line a 12-cup muffin pan.
2. In a small bowl, whisk to combine flours, baking powder, salt, and spices. In a large bowl, whisk to combine sugar, eggs, oil (or applesauce), milk, and vanilla. Slowly stir to combine the wet and dry ingredients (don’t overmix). Fold in the zucchini and walnuts.
3. Spoon batter into the prepared muffin pan. Bake in preheated oven for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool on a wire rack.
Feeling sick is terrible. And especially inconvenient over the weekend you were planning to try a pile of new recipes because you start work on Monday morning and might not have so much free time ever again. But instead you’re spending your last valuable hours comfortlessly rotating between the couch, the futon, the floor, the bed- everywhere but the kitchen. Up half the night watching episodes of The Kennedy’s (thank goodness for the DVR in your time of need). Because you’ve got the aches and chills and just the thought of food makes you feel queasy. Not cool.
Maybe I should be more concerned about recovering in time to make it to work tomorrow instead of what I’m not eating. It crossed my mind, but with my luck I’ll be perfectly recovered by 6 am in the morning and left frustrated that my weekend plans (cooking, baking, and ice cream-making) were thwarted. Actually, ice cream is the only thing that sounds appealing at all right now. That one might still happen.
On a much cheerier note, back when I was feeling more like myself (hearty appetite in-tact), I baked this wondrous loaf of rosemary bread. I was inspired by my sisters’ (yes, plural- they’re twins) roommate, Laura, who made something similar while I was a guest inhabiting their couch. (I’ve clocked a lot of nights on the couch lately it seems.) While I managed to get a peek at her recipe, I was foolish enough not to write it down. So when I arrived home with the urgency to bake my own version of the bread, I sought advice from a second recipe source. The main tinkering I did was to incorporate whole wheat flour and to use fresh rosemary instead of dried (either works fine). I was very happy with the result- a loaf so flavorful that it needs no accompaniment. The rosemary is prominent but not overwhelming. And while this bread is best enjoyed warm out of the oven, it can be frozen and reheated later.
Rosemary Olive Oil Bread
INGREDIENTS
1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling
DIRECTIONS
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.
2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.
3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.
4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.
5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.
6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.
I’ve drastically revised this recipe, so much of what I have written below no longer applies to these rolls. But I spent a lot of time back on April 7th 2009 writing that post so I didn’t want to delete it completely! This is the exact same dough (and directions) that I use to make cinnamon rolls. Just the filling and frosting are different. Instead of cinnamon, you get orange zest. Instead of milk and vanilla to thin and flavor the frosting, you get orange juice and almond extract. I’ve practically written a book about my love affair with these rolls (which you can read here). So I’ll leave it at this: they’re sensational.
4/7/09: I live for those rare occasions when we have cinnamon rolls (they are rare because if they weren’t I’d weight twice as much and have been hospitalized for sugar overdose by now). Diving into a pan of piping hot ooey gooey cinnamon buns drenched in creamy icing is what I call bliss. Unfortunately it is the type of pleasure that usually ends in regret… since I can’t seem to stop after just one, or two, or three…you get the point. I usually make myself sick from consuming copious amounts of soft cinnamon-y swirls. So why inflict such torture upon myself you ask? Because I’ll suffer (just about) anything for those first heavenly bites, and inevitably within a few days, maybe weeks, I’ll have forgotten the misery that accompanied my over-consumption and start dreaming of them again.
I had been off the buns for about 6 months when the urge returned. Eventually I’d have to include them on this blog, and so I got it in my head that it was time, I was ready to bake my next batch. But since I’m having a rather creative streak lately, I decided to try something new: Orange Rolls. I couldn’t find one recipe that I thought was satisfactory so I borrowed an idea from here and there and formulated my very own. The dough is very similar to (and could be used for) regular cinnamon rolls (minus my clever addition of orange zest). I spread a honey-butter (with more zest) filling over every inch of the rolled out dough. For the glaze, I used the juice from the same orange combined with powdered sugar. Be generous with the glaze. If you are in doubt, make more. My rolls were absolutely delicious, but I wish I’d used more glaze (I already adjusted the amount in the recipe). Also, be careful not to over bake them… the whole point of sticky buns is that they are soft and billowy. Honey was the perfect choice of filling… I’m elated that these turned out so well!
I made one pan with all-purpose flour and then a second with 100% white whole wheat flour. White flour guarantees a silky smooth texture, but the whole wheat weren’t bad at all. They were definitely more dense (and due to my neglecting the oven, a bit well done). And so I repeat: under cook! Even I figure it’s probably futile to try and make a healthy version of cinnamon or orange rolls. For the occasional treat, pure unadulterated white bread is a worthy indulgence. If you must have these more often though (say, as for breakfast instead of dessert) using whole wheat would be a good idea.
I’m happy to announce that these Honey Orange Rolls are so scrumptious that I had no trouble eating half the pan! I suggest having friends around to share them with (if you haven’t any friends, I’m sure random strangers will be willing to oblige, and no doubt will quickly become your friends).
Orange Rolls
INGREDIENTS
6-8 cups unbleached all-purpose flour
2 Tbsp. instant yeast
2 tsp. salt
1/2 cup sugar
1/2 cup butter, melted
2 eggs, whisked
2 1/4 cups warm milk
Filling:
1/2 cup butter, melted
1 1/2 cups brown sugar
zest of 2 oranges
Suggestion: Try adding sweetened dried cranberries to the filling. Haven’t tried it yet, but I think it would be chewy and delicious!
Orange Cream Cheese Frosting:
8 oz. cream cheese
1/2 cup butter
3 cups powdered sugar
6-8 Tbsp. freshly squeezed orange juice
1/2 tsp. almond extract
pinch salt
DIRECTIONS
1. In a large bowl combine 3 cups flour, yeast, salt, and sugar. Whisk to combine. Pour in wet ingredients (butter, eggs, and milk). Stir until it is a thick paste. Add the remaining flour, 1/2 cup at a time, until it comes together into a ball.
2. Lightly flour a flat surface, and knead the dough, adding more flour to prevent sticking, 8-10 minutes, until smooth. Spray the inside of a bowl with cooking spray, place the dough inside, cover, and let rise in a warm place until doubled, about 1 hour.
3. Punch down the dough and divide in half. Roll out each half into a large rectangle. Brush melted butter over the surface of the dough. Sprinkle with brown sugar and orange zest. Roll up lengthwise. Cut each log into 12 evenly sized pinwheels. Place into lightly greased 9×13 baking pans. Cover each pan and let rise until doubled in size, about 1 hour.
4. Preheat oven to 350 F. Bake rolls in preheated oven for 15-20 minutes, until golden on top. Remove from the oven and place on a cooling rack.
5. While the rolls are baking, prepare the frosting.Beat the butter and cream cheese in a large bowl with an electric mixer until fluffy. Slowly add the orange juice, powdered sugar, almond extract, and salt. Beat until smooth. If the frosting is too thick, add more juice.
6. Pour frosting over the hot rolls, dividing it among the two pans. Serve warm.
Over the weekend I helped host a baby shower brunch for one of my best friends and the occasion called for cinnamon rolls. I’m not super clever at crafts or good at decorating, but I can bake. And I’m always happy to. It’s probably my favorite way to spend a weekend morning. Forget the gym or running errands, I’d rather hide in my kitchen and create irresistible aromas and tastes.
I’ve shared this recipe before, but this time I made a few changes. The dough is the same. Still easy and wonderful. But now I’m giving you topping options- icing or cream cheese frosting. Take your pick. I loved the thicker cream cheese frosting. Dustin made it clear that he preferred the old icing. No big deal. This recipe comes in pans of two, so next go ’round I’ll just make one each way!
1/2/10: Christmas morning called for cinnamon rolls. I knew the minute I rolled up my sleeves on Christmas Eve and set about making the dough that would become these buns, Christmas was destined to be a day of indulgences. Sugary-sweet fluffy white rolls drowning in vanilla icing…what a perfect breakfast. Problem is, one bun is never enough. As long as the pan of rolls remains on the counter I’ll be eating them. All day long! Lucky I had Dustin’s family to share them with (this isn’t the type of treat you should enjoy on your own-that would be dangerous)!
As I mentioned, I made the dough the night before. I’d never done this before. I hoped that if I used active dry yeast instead of instant, and stored the dough in the refrigerator overnight (during the first rise), it would be ready to roll out in the morning. The dough was already overflowing its bowl by bedtime so I gently punched it down, re-covered it, and wished for the best. I woke up bright and early Christmas morning (much before the rest of the house- I’m like a little kid when it comes to Christmas- I can’t sleep a wink!), tiptoed past the piles of presents, and into the kitchen to begin my work. I was slightly frightened to discover that the dough hadn’t risen at all since I’d slapped it the night before. Had I killed it? Wait. Don’t panic. I’ve got time- maybe it’ll warm up and rise. And I was right. Two or three hours later (after presents- it’s a long process in Dustin’s home) the rolls had risen to the top of the pan and were ready to be baked!
They turned out wonderful: browned on the tips, soft and chewy in the middle! As you might guess, they didn’t last long. Best enjoyed warm, with a large glass of milk, and a friend to share them with.
10/9/09: What is one of my absolute favorite foods ever? These are. They are the cinnamon buns my mom made us as kids. I love them. Because I am a breadaholic and because they are that good. Leave off the raisins, and Dustin loves them too. We all do! They’re light and fluffy on the inside and sweet and sticky in between the layers. I try to under cook them a little so they stay soft and gooey, and then smother them in a rich glaze. Please, eat them warm, right out of the pan. It’s an experience you can’t live without.
In the rare chance that you have leftovers (OK, this recipe does make 2 pan-fulls), freeze or refrigerate and then warm them up in the microwave. They’ll only keep for a day or two at room temperature. Someday I plan on making the frosting with cream cheese. Cinnabon uses cream cheese in their icing so I imagine it will be divine! When I do, I’ll let you know how it goes.
Cinnamon Rolls
INGREDIENTS
6-8 cups unbleached all-purpose flour
2 Tbsp. instant yeast
2 tsp. salt
1/2 cup sugar
1/2 cup butter, melted
2 eggs, whisked
2 1/4 cups warm milk
Filling:
1/2 cup butter, melted
1 1/2 cups brown sugar
ground cinnamon
raisins (optional)
pecans, chopped (optional)
Icing:*
4 cups powdered sugar
1/4 cup butter
1 tsp. vanilla extract
1/2 cup milk
*I don’t actually have a specific recipe I follow when I make this icing. The basics are always the same: butter, sugar, and milk. It is supposed to be much thinner than the cream cheese frosting. It should be able to be poured on (rather than spread). Feel free to make more or less and adjust to your desired consistency.
OR Cream Cheese Frosting:
8 oz. cream cheese, softened
1/2 cup butter, softened
6-8 Tbsp. milk
3 cups powdered sugar
1 tsp. pure vanilla extract
pinch salt
DIRECTIONS
1. In a large bowl combine 3 cups flour, yeast, salt, and sugar. Whisk to combine. Pour in wet ingredients (butter, eggs, and milk). Stir until it is a thick paste. Add the remaining flour, 1/2 cup at a time, until it comes together into a ball.
2. Lightly flour a flat surface, and knead the dough, adding more flour to prevent sticking, 8-10 minutes, until smooth. Spray the inside of a bowl with cooking spray, place the dough inside, cover, and let rise in a warm place until doubled, about 1 hour.
3. Punch down the dough and divide in half. Roll out each half into a large rectangle. Brush melted butter over the surface of the dough. Sprinkle with brown sugar, cinnamon, raisins (optional), and pecans (optional). Roll up lengthwise. Cut each log into 12 evenly sized pinwheels. Place into lightly greased 9×13 baking pans. Cover each pan and let rise until doubled in size, about 1 hour.
4. Preheat oven to 350 F. Bake rolls in preheated oven for 15-20 minutes, until golden on top. Remove from the oven and place on a cooling rack.
5. While the rolls are baking, prepare the icing/frosting. For the icing, whisk to combine all the ingredients in a medium bowl. Adjust milk and sugar until you reach the desired consistency. For the frosting, beat butter and cream cheese in a large bowl with an electric mixer until fluffy. Slowly add the milk, powdered sugar, vanilla, and salt. Beat until smooth. If the frosting is too thick, add more milk.
6. Pour icing/frosting over the hot rolls, dividing it among the two pans. Serve warm.
Fills 2 9×13 pans, about 24 rolls.
(Rolls from my mom, Cream Cheese Frosting adapted from All Recipes)
Pumpkin mmmhh…! This is a Jessie recipe. Not because I invented it (I wish!), but because it uses all whole wheat, very little fat (oil), a natural sweetener (HONEY, of course!) and loads of pumpkin! These muffins are packed with the flavors of Fall- cinnamon, nutmeg, cloves, walnuts, cranberries, and again, pumpkin! They have a subtle sweetness- you might want to add an extra 1/4 cup honey for a sweeter muffin. They’re hearty (just look at the size) and healthful. What a muffin should be (not a dessert).
This recipe could really yield twice as many muffins if you make them normal size. But the fact that they are overflowing/reaching sky-high makes them so much better. Keep your puny muffins to yourselves- I like ’em huge! Just to clarify, you’ll use a regular sized muffin tin. And you’ll use all the batter and fill them heaping high. They’ll hold their shape under the heat and come out beautiful. Just wait. These muffins had the best texture of any muffin I’ve ever made- soft, fluffy, fantastic!
Pumpkin Walnut Cranberry Muffins
INGREDIENTS
2 1/2 cups whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 tsp. pumpkin pie spice
1 cup pumpkin puree
2 Tbsp. canola oil
3/4 cup honey (1 cup for a sweeter muffin)
2 eggs
2/3 cup buttermilk
1 tsp. vanilla
1/2 cup sweetened dried cranberries
1/2 cup walnuts, chopped (toasted for more flavor)
DIRECTIONS
1. Preheat oven to 375 F. Lightly grease a 12 cup muffin tin (or use liners).
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside. In a second bowl, whisk together the pumpkin, oil, honey, eggs, buttermilk, and vanilla. Pour the wet ingredients into the dry and stir until just combined (no dry clumps remain). Fold in the cranberries and walnuts.
3. Evenly divide the batter between the 12 muffin cups (they will be extremely full). Bake in preheated oven for about 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven to cool on a wire rack. Best enjoyed warm. Freeze leftovers and reheat later.
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