Eating well during the holidays
“Faye drew a deep breath and plunged into the subject.”
East of Eden, John Steinbeck
Here I am, my little place on the web. I’m feeling bold. Sharing a mostly healthy recipe in December, who does that? Not a radical as advocating a ban on holiday shopping, but still. Soon enough I’ll be diving into the cookie season. There are spiced nuts, fancy cheese and candy. Eggnog and hot chocolate too. It’s a good time to eat well. To take care, especially of ourselves. To treat ourselves with kindness, after all, that is all we have. Nourishing our bodies during this time of too much, is a special holiday gift.
Save all the white flour for the holiday baking frenzy, these muffins are 100% whole wheat. There is just enough honey to take away any thoughts of bitterness, but not enough to call these muffins sweet. Adding a dollop of jam, or a drizzle of honey would be wonderful. Browning the butter brings notes of caramel which brightens the whole grain. I like this recipe with the zest of an orange, but it’s optional. Everything is paired down, no extras, that’s being saved for holiday baking. Right now enjoy a whole grain treat, the body gives thanks for your kindness.
|Whole Wheat Muffins|
|2-1/4C||whole wheat flour|
|1/2t||fine grain sea salt|
|1/2C||Greek style yogurt|
|1/2C||honey, fluid and pourable|
|1||orange, zested (optional)|
- Heat the oven to 400°. Line a 12 cup muffin tin with paper cupcake liners or grease and flour the cups.
- Prepare the browned butter by melting the butter in a saucepan or skillet with a light colored or shiny interior on medium heat. At first the butter may sputter for a bit as the milk solids cook. Gently swirl the pan until the milk solids are a warm toasty brown at the bottom of the pan. Remove from heat and cool to room temperature.
- In a large bowl sift or shake though a sieve the flour, baking soda, powder salt and cinnamon. Pour the bran left in the screen into the bowl.
- In another bowl, whisk together the yogurt and egg. Then mix in the rest of the wet ingredients: milk, vanilla, orange zest and the cooled browned butter. Scrape all the browned bits and pieces of the butter into the bowl. Add the liquid ingredients to the bowl with the dry ingredients. Fold together just until combined. Do not over mix or the muffins will be tough.
- Fill the muffin cups almost to the top, distributing the batter evenly. In a standard size muffin tin, bake the muffins for 20-23 minutes. The smaller tin I used took 15 minutes. They will have domed tops and a cake tester inserted in the muffin will come out cleanly. Let cool in the pan 10 minutes and then remove them to a cooling rack.
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