Wednesday, November 17, 2010

Gingery Mashed Fruit Muffins

As anyone with even a cursory acquaintance with this blog (or blogger) knows, I'm inordinately fond of making muffins. They're fast, easy, endlessly adaptable, notoriously forgiving, make the kitchen smell wonderful, and impart that nice feeling of "Hey, I just baked something!" without a huge investment of time or effort. This recipe is particularly good for using up fruit that's just a little past its prime. The day I typed this up, I just happened to have a rotting banana and some mushy Bosc pears on hand - mmmm! - so in they went, but you could easily substitute whatever superannuated fruit you may have lying around. With the addition of some fresh ginger and chopped apple, these turned out moist, fluffy, and filled with fruity, gingery goodness; the perfect breakfast or snack with peanut butter, jam, or just on their own.

Gingery Mashed Fruit Muffins
~ 3.5 cups whole wheat pastry flour (or all purpose, if you prefer)
~ 1.5 tbsp. baking powder
~ 1/2 tsp. baking soda
~ 1 tsp. cinnamon
~ 1/2 tsp. each: salt, nutmeg
~ 2 apples, chopped into small dice
~ 2 cups mashed, over-ripe fruit (I used a banana and 2 pears)
~ 1/4 cup canola oil
~ 1/4 cup maple syrup
~ 6 oz. plain or vanilla soy yogurt
~ 3/4 cup apple cider (or juice)
~ 2 tbsp. ground flax seed
~ 1-2 tbsp. minced fresh ginger (depending on how gingery you like things)
~ 1 tsp. vanilla extract

~ Preheat the oven to 375 degrees fahrenheit and lightly coat two muffin tins with cooking spray.
~ In a large bowl, sift all the dry ingredients together. When well combined, add the diced apple and toss to coat with the flour mixture.
~ In a separate bowl or beaker, combine the mashed fruit and all remaining ingredients.
~ Make a well in the dry ingredients, add the wet mixture, and mix with a wooden spoon or rubber spatula (don't overmix!).
~ Spoon the muffin batter evenly into your greased muffin tins, and bake at 375 for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Makes two dozen warm, friendly muffins.

1 comment:

  1. Made these last week and they were delicious and moist. I have four kids and there's always at least one that doesn't like something, but every single person loved them. Yippee!