I preheated the oven to make raspberry whole wheat muffins yesterday when I was on the phone with my mom. I told her what I was doing, and she told me that her friend was just talking about a blueberry corn muffin she recently had and loved the flavor of. It got me to thinking – I know I have had Jiffy corn muffins with blueberries – but have I ever made a less sweet, more wholesome variety at home? I don’t think so!Well my friends, the Tassajara Bread Book strikes again! The book suggests seasoning this muffin with 1/2 teaspoon chili powder, 1 teaspoon oregano, or 1 teaspoon marjoram for a more savory bread. I was simply in the mood for something that would be particularly good with the organic blueberries I had just purchased and a hot cup of coffee. I also wanted a muffin that was just a little bit sweet, but wasn’t going to send my blood sugar sky high. I usually feel quite strongly about following a bakery recipe to a ‘T’ the first time you make it -having never made this recipe before- but I felt pretty confident after my millions of batches of Tassajara whole wheat muffins that adding a wee-bit of honey wasn’t going to make or break these guys.
What you’ll need from the pantry:
Extra Fixings: herbs, seasonings -or- fruit, fresh or dried
If you are going for a little bit sweet (like I did) add 1/4 cup organic honey to your wet ingredients.
The Method: Preheat your oven to 400 degrees.
Combine the dry ingredients. (If you are using optional dried seasonings for a savory muffin, add them now.)
In a separate container, combine the wet ingredients.
I like to melt the butter in the sauce pan and turn off the heat. I add the honey into the warm butter which liquifies the honey a bit. Then I add the milk right to the pan which will cool down the butter, but it won’t solidify it. Then, when I am sure the melted butter mixture is cool enough that it won’t cook the eggs, I add them right to the saucepan. That’s one less bowl to wash!
Stir the butter mixture and fold the wet ingredients together into the dry until just moistened. Don’t over-stir.
Spoon the batter into lightly oiled muffin tins. (I love my silicone muffin molds!)
Bake at 400 degrees for 15 minutes. Transfer the hot muffins to a cooling rack.
Notes: going *slightly* off-topic
1) I like to double this recipe. The ingredients above are listed for 1 batch, not two. I used 1 pint of organic blueberries for a double batch of muffins.
2) As a reminder, I like to select Organic, GMO free ingredients whenever possible. Why, you ask? For one, a recent study found that Roundup harms beneficial gut bacteria in chickens that have been fed Genetically Modified Soy feed. Does that make you wonder -even just a little bit- why so many people have issues with gluten these days? Unless it is organic, you can not be certain it is GMO free. Even when I buy organic, I still wonder a little. Call me paranoid, but I really wish the US either did away with GMOs or at the very least labeled GMO free products.
3) And not to be a downer, but since I include optional honey in this recipe, it makes me think I should mention the Beepocalypse to you. I brought up the plight of the honey bees to the Mr the other day and he hadn’t heard that they are dying off. Considering all he does everyday is follow the news, it makes me wonder how many other people don’t know about this. Here is a recent article from TIME about Colony Collapse Disorder. (Here I go driving the point home -but go figure- many studies are linking the declining Bee population to pesticides.)