Tuesday, January 8, 2008

Blender Apple Muffins

This recipe came about when I wanted to try Sue Gregg's Blender Banana Muffins from her book "An Introduction to Whole Grain Baking . . . with Blender Batter Baking & the Two-Stage Process" but didn't have any bananas on hand. What I did have was about 1 cup of leftover stewed apples.

This is a recipe that you must start 12-24 hours prior to baking so plan ahead. It's worth it!

1/2 cup yogurt
1/4 cup water
1/4 cup oil
1/3 cup honey
1 cup stewed apples (apples cooked in minimal amount of water and no sugar added - grated apple should work as a substitute)
1 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cup soft wheat berries (or whole wheat berries labeled "for pastry")
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 or 2 eggs (I used 2 large eggs)

Combine yogurt, water, oil, honey, apples, cinnamon, nutmeg and wheat berries in blender in that order. I use a Vitamix but the book indicates most blenders are up to the job since there's a good proportion of liquid to grain. Blend for 3 to 5 minutes, changing the speed as necessary to maintain that "blender swirl" in the batter while blending. Let covered blender container stand at room temperature for 12 to 24 hours.

Preheat oven to 325F. and grease muffin pans or prepare paper liners.

Add eggs to ingredients in blender and blend on highest speed for 1-3 minutes. Add baking powder, baking soda, and salt and blend briefly. Fold in with spatula if batter's too thick.

Fill muffin cups two-thirds full. Bake 20 minutes. Cool and enjoy!

The original recipe indicates this makes 12-14 muffins but I ended up with 18 regular and 6 mini-muffins. My pans are old, maybe muffin sizes have increased over the years like fast food combo sizes?

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