Three Muffins, Three Mornings

I've said before how much transportation magic food has. It constantly amazes me that with a meal you can go to Italy, Spain, France or even the Caribbean. And there is no food that can transform into a one-way ticket anywhere you want quite like the ever-versatile muffin. Far beyond the commonplace (though admittedly delicious) blueberry, cinnamon-streusel or lemon poppyseed offerings at the coffee shop, at home your kitchen can become a sort of laboratory that takes in anything your fridge, freezer and pantry can offer and churns out morning and mid-afternoon coffee break fodder for ages. When Spring and Summer come around with their rich bounty of fruit (and veggies!), the conquest of the world of flavour, colour and inspiraton becomes even easier. From early season strawberries and rhubarb to July's cherries and August peaches, additions of seeds, extracts and spices transform the market goodies.

Of course, living where I do, our usual local fare at the stores and farmer's market stands is usually more apples than oranges. So, while my family and I spend day after glorious Summer day stuffing ourselves with the freshest "whatever looks good" - we essentially live off vegetation May to early October - I always try and remember to set aside a few batches of fruit to IQF for enjoyment in mid-December! Inevitably some of this stuff makes its way into the "plane ticket muffins", which luckily are ideal candidates for either fresh or frozen additons. So, if you decide to take a trip with one of these babies, you don't have to say adiós when the Season does. Chase it down for another go!

Ginger Groove Fruit and Granola Muffins

Makes 18

1 cup flour

1 cup whole wheat flour
3/4 cup graham cracker crumbs
1 tbsp baking powder
1 tsp ground ginger
1/2 tsp salt
4 1/2 tbsp (60g) apple cider drink mix
1/4 cup dark brown sugar
3 tbsp canola oil
1 tbsp vanilla extract
1 tbsp grated fresh ginger
2 cups fat-free soy milk
1 large apple, peeled and chopped
2/3 cup (100g) cherries, pitted and chopped roughly
1/3 cup (40g) chopped walnuts
1 2/3 cup (200g) chunky granola

1. Preheat oven to 375F grease or line muffin cups.
2. In a medium bowl, whisk together flours, crumbs, baking powder, ground ginger, salt and cider mix. Set aside.
3. In a large bowl, beat together brown sugar, oil, vanilla, ginger and soy milk.
4. Add dry ingredients and mix until just blended, then add apple, cherries, walnuts and granola and fold in.
5. Bake 26-28 minutes. Cool in tin 5 minutes, then unmould onto a wire rack and cool completely.

Amount Per Serving
Calories: 172.5
Total Fat: 5.0 g
Cholesterol: 0.0 mg
Sodium: 37.5 mg
Total Carbs: 29.9 g
Dietary Fiber: 2.2 g
Protein: 4.4 g

Georgian Morning Muffins
Makes 21
1 (29-oz) can peach slices in water, drained (or 4 medium peaches, peeled and chopped)
1 tbsp grated fresh ginger
1/4 tsp almond extract
1/3 cup softened butter
2/3 cup brown sugar
3/4 cup EggBeaters (or 3 eggs, beaten)
1 cup flour
1/2 cup whole wheat flour
1/2 cup rolled oats (not instant)
1/2 cup psyllium fibre husks (you can substitute ground flax)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 oz chopped pecans, for topping

1. Preheat oven to 325F, grease a muffin pan.
2. In a food processor or blender, puree the peaches, ginger and almond extract. Set aside.
3. In a large bowl, beat together butter and brown sugar.
4. Add EggBeaters and blend well.
5. Whisk together flours, oats, psyllium, baking powder, baking soda and salt. Stir half of this dry mixture into the creamed blend.
6. Pour in the peach puree and stir gently, then add remaining flour and mix until just combined.
7. Portion into the prepared muffin cups and top with a sprinkle of pecans.
8. Bake 25 minutes. Cool in the pan 5 minutes before unmoulding onto a rack and cooling completely.

Amount Per Serving

Calories: 136.8

Total Fat: 5.1 g

Cholesterol: 7.7 mg 

Sodium: 60.5 mg

Total Carbs: 23.1 g

Dietary Fiber: 2.7 g

Protein: 2.8 g

Tropical Morning Muffins
Makes 6 jumbo muffins or 12 regular
1 cup flour

½ cup whole wheat flour

½ cup rolled oats

½ tbsp baking powder

1 oz soy protein isolate

1 tbsp ground flaxseed

1 tbsp black sesame seeds

1 cup coconut milk

1/3 cup brown sugar

½ tbsp grated fresh ginger

1 tbsp pineapple jam (or crushed pineapple, drained)

1 tbsp toasted sesame oil

1 tsp coconut extract

1 cup diced strawberries

1. Preheat oven to 350F, grease a jumbo muffin tin.
2. In a medium bowl, whisk together flours, oats, baking powder, isolate, flaxseed and black sesame seeds.
3. In a large bowl beat together coconut milk, brown sugar, ginger, jam, sesame oil and coconut extract.
4. Add the dry ingredients and blend gently – do not overmix.
5. Fold in the diced strawberries.
6. For jumbo muffins, bake 35 minutes, if you make regular-sized muffins, bake for 20-25 minutes.

Amount Per Serving

Calories: 325.8

Total Fat: 12.7 g

Cholesterol: 0.0 mg

Sodium: 80.9 mg

Total Carbs: 48.7 g

Dietary Fiber: 3.7 g

Protein: 10.7 g