Blueberry Wheat Germ Muffins

Jack and I like to have nice, healthy Saturday morning brunches at home together before we work out.  He has been on the hunt for a Vitamix(!) for us to go crazy with, but in the meanwhile, I decided to make some muffins.

 Ingredients

• 3/4 cup whole-wheat flour
• 3/4 cup all-purpose flour (again, I use unbleached organic to help mitigate white-flour-guilt)
• 1/2 cup + 2 tablespoons wheat germ
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• Dashes of cinnamon and ground ginger
• 1/2 cup + 1 tablespoon brown sugar
• 1/2 cup skim milk
• 1/4 cup plain fat free kefir
• 1/4 cup coconut oil, melted
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups blueberries (fresh or frozen)
• 1/4 cup rolled oats

Directions

Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. I like to spritz both the tin and the inside of the muffin cups with olive oil.  

1. In a bowl whisk together whole-wheat flour, all-purpose flour, 1/2 cup toasted wheat germ, baking powder, salt, spices, and 2/3 cup brown sugar. Make a well in center of bowl and add milk/kefir, melted coconut oil, eggs, and vanilla extract. Gently mix until just combined. Fold in blueberries.
   
   
2. Divide batter among muffin cups. Combine 2 Tbsp. toasted wheat germ, 1 Tbsp. brown sugar, and rolled oats in a small bowl. Sprinkle over tops of muffins.
   
   Bake until a toothpick inserted in center comes out clean, 20 to 30 minutes. Let sit in pan 10 minutes. Transfer muffins to a rack to cool.
   
   
   We each ate 4...immediately.  Very tasty!
   
   
   You could honestly go with half of the crumb topping, but hey, why not be decadent with your crumb topping now and again?
   
   Adapted from a recipe in Whole Living magazine, which I love.  Martha, you've done it again!
   

Apples Galore

I bought a giant bag of granny smith's and I don't believe in wasting food.  In this chilly season of wassail and cloved oranges, I made these dishes with some extra spice-iness.

Very Spiced Apple Sauce
Ingredients:

1 tablespoon coconut oil or butter
1 1/2 tablespoons chopped fresh ginger (about a 2-inch piece)
8 Granny Smith apples, mostly peeled (I like a little peel in my life), cored and coarsely chopped
1/2 cup blackstrap molasses (hence the applesauce's rich, dark color)
1 tablespoon ground cinnamon
1t freshly ground nutmeg
1/2 teaspoon of ground cloves
1/2 teaspoon salt

2 T Disaronno (or almond extract) (optional)

Directions:

In a saucepan, melt oil/butter and saute ginger for 1 minute. Add Disaronno and cook the alcohol out for a couple minutes.  Add apples, molasses, and spices.  Simmer uncovered until apples are very tender, about 45 minutes.

If desired put a stick blender in the bowl until a little smoother.  I do like to leave some chunks in, though.

I then used some as an ingredient in the Apple Bread recipe below and it was just perfect.

I saved the rest in glass jars.  My favorite trick is to put it in the jars while its still warm and then pop the closed jars in the fridge.  They will develop a canning-like suction and, presumably, stay fresh longer.

Emeril helped inspire this recipe.


SCRUMPTIOUS APPLE SPICE BREAD

Ingredients:
-2 c white whole wheat flour
-2t baking powder
-1/2t salt
-1t cinnamon
-1/2t freshly ground nutmeg
 -1/8t ground cloves
-1/8t ground allspice

-6T coconut oil
-1/4 c molasses (I use blackstrap for extra oomph)
-1/4c brown sugar
-2 eggs
-1 t vanilla extract
-1/4c applesauce (from the recipe above!)
-2 apples, chopped small

Directions:

1. Preheat oven to 325 degrees. Butter and grease a 5-by-9-inch loaf pan.
   
2. In a medium bowl, whisk together the flour, baking powder, salt, and spices.
   
3. Use an electric mixer to beat together coconut oil and light brown sugar until somewhat fluffy, about 4 minutes. Add molasses; beat until combined. Add eggs, 1 at a time, plus vanilla, and beat until incorporated.
   
4. With the mixer on low, add half the flour mixture and beat until just combined. Beat in applesauce; add remaining flour mixture until just incorporated.
   
5. Peel and core apples. Cut apple into 1/4-inch cubes, and fold into the batter. Transfer to pan, and bake until a toothpick inserted into the center comes out clean, about 1 hour, 10 minutes. Transfer to a wire rack, let cool completely, slice.
   

Probably more of a fall recipe, but whatever.

The texture is really nice-- very smooth with the baked apple bits.

I kept noticing little pieces being taken away from the leftover slices I had wrapped in plastic wrap on the kitchen counter...  The whole loaf disappeared incredibly fast.  I know that Jack wanted the last piece, but he graciously said I could take it to work for lunch.  And that, my friends, is love.  ;)

Inspiration from Whole Living, yet again!