September 19, 2008

• Muffin Recipes and the Economics of Supply

    Virtually every one of my original recipes depends on the economics of supply.  They originate from a need to find a palatable way to combine available ingredients.  That necessity often leads to serendipitous discoveries, such as the excellent palatability of Chinese five spice in muffins, found when I ran out of cinnamon.

  The addition of baby food in the following recipes is the result of Greyfox’s having found three cases of Gerber strained fruits in a dumpster.  Unless the Dumpster Deva happens to provide you with a lot of those expensive little jars, or you have a supply on hand because your baby developed an aversion or an allergy to something, it would be more economical to puree fresh or canned fruits.

  As every experienced baker knows, recipes are merely guidelines.  They leave room for various improvisations and substitutions, which one does at one’s risk.  One step beyond a given recipe can bring a delicious discovery, while another one can bring a disaster of inedibility.  My recipes below are gluten-free.  If you have no need to avoid gluten, you may safely (and more cheaply) substitute whole wheat flour for any or all of the various flours listed, but your result will not sing.

  Gluten-Free Banana Muffins

  Line muffin pans with 36 paper baking cups.  Preheat oven to 375°F (190°C).

  Whisk together in a large bowl:

  2 cups Bob’s Red Mill Garbanzo Fava Flour
  1/2 cup sorghum flour
  1/2 cup rice flour
  1/2 cup tapioca flour
  2 cups nonfat dry milk
  1/2 cup almond meal
  1/2 cup flaxseed meal
  2 tsp. ea., baking soda and baking powder
  1 tsp. salt

  In a separate bowl, beat:

  6 large eggs

  Add, beating after each addition:

  1/2 cup vegetable oil (I use grape seed oil)
  2 cups yogurt
  5 four-ounce jars Gerber strained bananas (or 3-4 mashed bananas)

  Stir liquid into dry ingredients. 

  Spoon 1/4 cup of batter into each muffin cup. (I lve my muffin measuring spoons.)

  Bake at 375°F (190°C) for 18-20 minutes.  Cool on racks 10 minutes before removing muffins from pan to racks.  When cool, may be packed in airtight containers, frozen, and nuked later for “fresh baked” taste.

  Gluten-Free Fruit-Nut Muffins

  Line muffin pans with 36 paper baking cups.  Preheat oven to 375°F (190°C).

  Whisk together in a large bowl:

  2 cups Bob’s Red Mill Garbanzo Fava Flour
  1/2 cup sorghum flour
  1/2 cup rice flour
  1/2 cup tapioca flour
  2 cups nonfat dry milk
  2 tsp. ea., baking soda and baking powder
  1 tsp. salt
  3/4 cup finely chopped pecans

  In a separate bowl, beat:

  6 large eggs

  Add, beating after each addition:

  1/2 cup vegetable oil (I use grape seed oil)
  2 cups yogurt
  5 four-ounce jars Gerber strained pears (or 2 1/2 cups any pureed fruit)

  Stir liquid into dry ingredients. 

  Spoon 1/4 cup of batter into each muffin cup

  Bake at 375°F (190°C) for 18-20 minutes.  Cool on racks 10 minutes
  before removing muffins from pan to racks.  When cool, may be packed in
  airtight containers, frozen, and nuked later for “fresh baked” taste.
  

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  WEATHER BULLETIN:
  Yesterday, after we got home from our water run, the wind came up and blew a lot of the leaves off the trees.  Last night, the clouds cleared away and it got cold.  Early this morning, it was foggy.  Then the fog lifted into a gray overcast.  At this moment, sleet is falling noisily onto those newly fallen leaves.

  BTW:  Planned Parenthood is trying to stop Bush’s proposed
  regulatory change that lets health care providers define abortion, which
  could threaten access to birth control and broader reproductive health
  care, and allow federal funding for so-called “crisis pregnancy
  centers” that refuse to inform patients of or provide patients with a
  full range of reproductive health care options.  You have until Sept. 25 to voice your opposition.  Click here please.
  
  

  • 2:34 pm
  • 16 Comments