One sweet one savory!
I made two great muffin recipes this week, one of them sweet and the other savory, yes, a savory muffin indeed!
The first one, Apple Oat Bran Muffins was actually an adaptation I made on a pumpkin recipe, and it came out perfect!! I am definitely going to try it with the pumpkin next, but for now I will post my apple version, which we liked a lot. The muffins came out super moist and with a wonderful apple flavor and smell, even though it had applesauce in it. Next time I may add grated apples to the batter, even raisins might be good (I am not fan of raisins, but the boys like it and Matheus said he missed the raisins on his muffins… oh well!)
The second recipe came on the recent issue of my favorite magazine (Cooking Light). Cheddar Green Onion Muffins was a very nice surprise. I made the recipe one weeknight when I wanted something quick and savory for us to have as a snack. They came out quickly and delicious, very moist and cheesy. I believe a little more green onion would not hurt, as its flavor was not very pronounced, but we liked it as is!
I made mine in a bowl (no food processor here), and used white cheddar.
Two simple and tasty recipes today! How can one not love muffins?!?!
Apple Oat Bran Muffins
1 ½ cups unprocessed oat bran
½ cup firmly packed brown sugar
½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon salt
½ cup applesauce
1/2 cup skim milk (I used buttermilk)
2 tablespoons vegetable oil
Combine first six ingredients in a large bowl; stir well. Make a well in center of mixture. Combine applesauce, milk, egg, and oil; stir well. Add apple mixture to dry ingredients, stirring just until moistened. Spoon into greased/sprayed muffin pans, bake at 400 degrees, for 18 to 20 minutes. (I got 8 muffins out of this recipe)
Cheddar Green Onion Muffins (Cooking Light/Sept 06)
1 ¾ cups all-purpose flour (about 7 3/4 ounces)
1/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) shredded cheddar cheese, divided
3 tablespoons chilled butter, cut into pieces
11/4 cups fat-free buttermilk
2 tablespoons chopped green onions
1 teaspoon minced garlic
1 egg, lightly beaten
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through pepper) in a food processor; pulse 3 times to combine. Add 5 tablespoons cheese and butter; pulse 5 times or until mixture resembles coarse crumbs. Spoon mixture into a medium bowl. Combine buttermilk, onions, garlic, and egg; stir with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with remaining 3 tablespoons cheese. Bake at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack. Yield: 12 muffins