Saturday, August 30, 2008
And once again it's the weekend, which means a heart-healthy (or is that health-hearty?) breakfast. I decided this morning that I wasn't going to be terribly liberal with the pounds, fat and dairy, so I made some rather filling banana muffins (oof!) that will last me through the latter part of morning, and hopefully straight through lunch.
I'm still wondering if I should head down the Seattle Center and catch Bumbershoot, where at least two of my favourite bands are playing today AND they have a show called "Apocalypse in Coney Island: A Bumberlesque Cabaret" (how can one miss that?!). While I ponder, have a heart-healthy, health-hearty muffin recipe.
And in case you haven't noticed, I'm trying to improve on my food photography, because I apparently suck at it; my food looks like it's been thrown together for a bunch of hyenas (bad food composition, wtf), and I suffer from Parkinson's disease (blurry shots, unsteady hands etc). So if you have any suggestions, like: STOP COOKING! or STOP SPAMMING FOODGAWKER! or YOU BLOODY NEED A TRIPOD!, let me know.
Banana, Oat and Raisin Wholewheat Muffins
Makes 4 large muffins
1/2 cup whole wheat flour
1/4 cup old fashioned oats
1/4 cup brown sugar
1 tbsp milled flaxseed
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp grated nutmeg
1/4 tsp allspice
1/4 tsp vanilla essence
1/4 cup milk
1 banana, pureed
1/4 cup vegetable oil
1/2 cup raisins
1 tbsp rolled oats for sprinkling
1/4 cup chopped walnuts (optional)
Mix all the dry ingredients in a large bowl with a fork. Set the oven at 425°F. Puree 1 banana in a food processor.
In a separate medium bowl, beat the egg until fluffy. Add in the oil, milk, banana puree and vanilla extract. Mix well.
Make a well in the middle of the dry ingredients and gently pour the egg mixture into the well. Using a spatula, fold the ingredients together. Do NOT use a mixer. After folding the batter about 7 times, add in the raisins and nuts. Fold again for another 13 times to make up 20 times that you stir the batter.
Line a regular muffin tin with paper cups. Spoon the batter into each cup until it is almost full, leaving only about 1/8 of an inch from the batter to the top of the muffin paper. This will give the muffin the domed shape. Scatter the remaining rolled oats on the top. If you're using a 6-muffin tin, and making only 4 muffins, fill the empty cups with water.
Bake the muffins at 425°F for 7 minutes. Turn the heat down to 395° for another 20 - 25 minutes until a skewer inserted in the middle of the muffin comes out clean. Cool on wire racks.