Whole Wheat Muffins - The Master Recipe

From Mark Bittman's "The Minimalist" column in the NYTimes, Feb 10, 2010. Made for me for breakfast one morning from Auntie Deb in Minneapolis.

1/4 c (1/2 stick) melted unsalted butter
2 1/2 c whole wheat pastry flour, white whole wheat flour, or whole wheat flour (or a mix with some unbleached white flour)
3/4 c white or brown sugar (to taste) + more for sprinkling on top of muffins
2 t baking powder
1/4 t baking soda
1/4 t salt
1 1/2 c mashed or pureed banana, sweet potato, apple, zucchini, pumpkin, or other fruits or vegetables
1 egg, beaten
1/2 c buttermilk or yogurt
optional add-ins: 3/4 c chocolate chips, 1/2 c chopped walnuts or pecans, 2 T toasted wheat germ, 1 t cinnamon or other spice (Mark Bittman recommends banana-walnut, pumpkin-coconut, sweet potato-cardamom-ginger)

1. Preheat oven to 375 and grease muffin tins for 12 big muffins. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt (and spices or other dry ingredients, if using). In another bowl, whisk together the melted butter, banana (or other fruit/veggie), egg, and buttermilk. Fold wet mixture into dry mixture and stir until just combined (add in any of the optional ingredients now).

2. Fill muffin tins or liners; sprinkle tops with sugar. Bake for about 25 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.

Yield: 12 muffins

Zucchini Oat Bread

This recipe is healthy and hearty, and has great spices. Adapted from this blog: http://dlynz.com.



Preheat the oven to 350 degrees.

Grate enough zucchini to measure 2 cups
Mix in 1 teaspoon kosher salt
And 1 cup regular oats, and let sit for about 30 minutes. This will draw some of the moisture from the squash and allow the oats to absorb it, which will soften them up a bit.

In another bowl, whisk together:
3 1/2 cups flour (I suggest half white and half wheat)
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves (optional)
1/2 teaspoon cardamom (optional)

Add to dry mixture: 1/2 cup chopped walnuts

Add to zucchini mixture:
3/4 cup dark brown sugar (light brown is ok)
3 eggs, slightly beaten
1/2 cup vegetable oil
2 teaspoon vanilla
1 tablespoon freshly grated ginger
1 tablespoon lemon zest

Mix the wet ingredients into the dry mixture, until combined. Divide evenly between 2 greased 5 x 8 bread pans. Bake for about 45 to 50 minutes. A toothpick inserted near the center should come out clean. Remove from pans and cool on a wire rack.

Zucchini & Corn Pancakes

This recipe comes from Verrill Farm in Concord.

2 cups roasted corn kernels (about 2 ears)
1 1/4 cups grated zucchini (1 med.)
1 cup chopped, washed, leeks
1 TB chopped fresh thyme (or 1 tsp. dried)
2 eggs
1/3 cup flour
1/4 tsp. baking powder
1/4 cup Parmesan cheese
1/4 tsp. salt
1/8 tsp. black pepper
1/2 cup corn oil (in 3 stages)

Cut kernels off the cobs and toss with 2 TB corn oil. Spread in a shallow baking pan and roast at 400 degrees for 12 min. Sauté chopped leeks, thyme, and salt in 2 TB corn oil for 3-4 min. Combine corn with leeks and remaining ingredients in large bowl. Heat remaining 1/4 cup oil in skillet over med. heat and drop in heaping TBS. of batter. Cook 2-3 min. on each side and drain on paper towels. Keep warm while finishing batter. Can be served with sour cream and chopped chives or applesauce. Makes approx. 20 pancakes.