on the menu: birdseed bran muffins

On July 19, 2015 by theseventhsphinx

I enjoy cooking from flour, local chef Joanne Chang‘s first cookbook. It’s full of the kind of dessert-esque breakfast/brunch items I always want. This week I tried the addictive bran muffins (link to recipe), which won me over with the ‘birdseed’ topping.

flour bakery birdseed bran muffins

I made a few adjustments to work with what I had on hand, sour cream instead of crème fraîche, cream instead of milk, a little coconut flour and coconut oil just because, some mashed banana, some cinnamon, extra raisins. I also added white and black sesame seeds (to the prescribed flax seeds, millet, and sunflower seeds) to make things ultra-birdseedy. I also halved the recipe. With all these changes, the texture still came out nicely – to weather such haphazardness is a mark of a solid recipe.

One thing I would say is that the quantities are sometimes high. I think I routinely halve these recipes, and in this case I still made about 12 muffins, which is the yield given…so something is not quite adding up. But I don’t care, as long as the muffins are good.

flour bakery birdseed bran muffins

These are dense, not too sweet muffins, which seem not outright unhealthy, as is the case with certain muffins, and which improve with grilling or strawberry-rhubarb jam or both.

flour bakery birdseed bran muffins

Happy baking!

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on the menu: carrot spice muffins

On August 6, 2014 by theseventhsphinx

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Another great breakfast snack from Dorie Greenspan’s Baking: From My Home to Yours, carrot spice muffins.

We’ve got carrot, we’ve got golden raisins, we’ve got pecans, we’ve got toasted coconut, we’ve got coconut oil substituted in for canola, we’ve got Greek yogurt and coconut milk substituted in for the milk (no shortage of coconut, you see). Excellent level of moisture. Success.

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I love breakfast.

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on the menu: cocoa banana nut muffins

On March 30, 2014 by theseventhsphinx

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This is really a quick bread but I baked it in muffin cups instead of a loaf pan. I was craving muffin-shaped things, and muffins are so easily shared.

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I used the Cocoa-Nana Bread recipe from Dorie Greenspan’s Baking: From My Home to Yours (recipe here), with the cocoa powder much reduced (I didn’t have enough, but it’s delicious this way too), and chopped pecans added in.

So moist that no additional topping is necessary. Delightful.