Happy Birthday Muffins!

Today is my roommate Dragonfruit's birthday, a perfect morning mid-way through a long weekend, when we realize we still have two days of relaxation ahead of us. Why not spend a few minutes making warm, filling breakfast muffins for one of my best friends, simply because she deserves it. Oh, and because I still have a giant box of local apples sitting in my living room. 

I'm pretty sure everyone in my life is tired of sugary, apple-y baked goods. I know apples will last forever, but I can't justify buying more fruit until I've used up the box. The solution? Whole-wheat and multigrain spice apple muffins, made with nonfat yogurt and sweetened with a bit of agave. They were perfect, the apples were sweeter for the lack of sugar, and the oat crumble topping was deliciously crisp with a touch of salt. 

I had originally wanted to grate the apples, and I would really recommend it if you have the time or desire - it would distribute the sweetness throughout the muffin. To save time, using my trusty apple-peeler-corer-slicer, I chopped the apples into a small dice - little gems of fruit in the finished muffins. 

I used an organic whole multi-grain hot cereal blend from Trader Joe's - with barley, rye, oats, and wheat - and organic blue agave nectar. Try these when you want something wholesome and hearty - perfect for a cloudy late fall (fine, winter) morning with good friends and tea. 

Organic Multigrain Apple Muffins with Agave

Batter:
1 1/2 cups 100% whole wheat flour
1 cups organic multi-grain hot cereal blend (or steel cut oats)
1 1/2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp baking soda
1/2 tsp salt
1/2 cup canola oil or non-hydrogenated margarine, melted
1/3 cup organic agave nectar
2 large organic eggs
1/2 cup milk (cow, soy, or almond all would work)
1/2 cup plain yogurt (any kind - I used non-fat)
1 tsp vanilla
1 1/2 cups grated or diced apple pieces

Topping:
1 cup multigrain cereal or oats
2 tbsp agave nectar
1/2 tsp cinnamon
1/4 tsp salt
2 tbsp canola oil or melted margarine

Preheat oven to 325.

In a large bowl, whisk together grains, flour, baking soda, salt, and spices. Stir in apple pieces. In a standing mixer or in a large bowl with a whisk combine the oil, agave, eggs, yogurt, milk, and vanilla. Fold in the dry ingredients until just combined. Mix together topping. Pour into muffin tins and sprinkle with topping.
Bake for about 25 minutes or until golden brown - these are best after they've had a chance to cool in the pan, as the flavors combine and they are much easier to remove. Enjoy!

I'm back! How 'bout some pumpkin?

Oh, hello again dear ones. I've missed you.

I've been back to school, back in California for a bit, back into the busy world of Portland in Fall. The leaves are amazing right now, and I've found myself more than a few times walking through the leaf-strewn parking lot at school thinking about Lemonbasil and how I've missed writing for all of you. I'm not going to make this a big sad post full of excuses for my absence, but let's just say I'm happy to back in the kitchen, cooking with all the amazing things this season has to offer.

I'd like to take the next few weeks to highlight some special recipes that will be featured at the Taste the Place booth at the Portland Farmers Market - I've been asked to gather some recipes to print so market-goers can make their own fall recipe books - we'll provide the binding, covers, and the recipes, and anyone can gather around and compile their books to their own taste preferences, and hopefully come across something new. I'm trying to craft some of my own recipes, in addition to sharing my favorites from my cookbook collection and, of course, all the blogs I worship. I hope you enjoy my spins on classic fall flavors!

First up, the pumpkin! This week is all about the orange guy - acorn, butternut, and delicata will all have their turns, but Halloween is coming this Friday and I'm going to make the most of the October-est of squashes.

Yes, fall means the smells of pumpkin pie, complete with cinnamon, nutmeg, cloves, and chocolate. Wait. Chocolate? Yes. Chocolate. I've had some pumpkin puree sitting in the fridge for a bit, and was craving something chocolate-y. You know what I mean. So I opened the cupboards and found some odds and ends that might make a yummy, healthy treat. These Pumpkin Pecan Cocoa Muffins are made with 100% whole wheat flour, sweetened (partly) with honey, and are ready in no time. The pumpkin puree keeps them so amazingly moist - I even stirred them a bit too much (or, rather, let my lovely stand mixer, Julia, stir them a bit too much) and they still came out tender and delicious.



Thanks for reading, and come back soon for more of the best of this season's best ingredients. Eat well!

Pumpkin Pecan Cocoa Muffins
(makes 12-15 full sized muffins, depending on size - and how much of the batter you eat)
1/2 cup Pecan Halves or Pieces
1 1/2 cup whole wheat flour
1/2 cup organic sugar (white or brown, whatever you have) plus a bit more for sprinkling
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons unsweetened cocoa powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
2 eggs
1 cup pumpkin puree (more or less - I used a bit more - find out how to make your own here)
1/2 cup canola oil
1/3 cup honey

Preheat oven to 350 degrees. Place pecans on baking sheet and set in warming oven - don't forget them! They'll be toasted by the time you need to mix them in. Spray your muffin pans, use paper liners, or those fancy silicone baking cups (love them - they're reusable and theres much less cleanup!)

In the bowl of your stand mixer or with a large bowl with a whisk, sift together flour, baking powder, baking soda, spices, salt, and cocoa. Add pumpkin, eggs, oil, honey into the same bowl (you could beat them separately - but I just threw them into the mix and it worked really well). Mix until just combined, and stir in pecans. Spoon into muffin cups to your preferred amount - I like mine almost full. Sprinkle with a bit of sugar - it won't seem to do much to the look of the uncooked batter, but when their baked they look so pretty - you can really see a difference.

Bake for about 20 minutes - they should spring back when lightly pressed in the tops. Enjoy!