Mini-muffins

Last winter, I added mini-muffin making to my Sunday morning routine. Using two basic recipes and adding whatever fruit (bananas, berries, apples, peaches, pears) or vegetable (zucchini, pumpkin, carrot) I had on hand, plus complementary flavourings (spices, grated ginger, lemon or orange peel), I made a different variety every week until the weather got too hot for baking.
I like mini muffins because eating two of something is so much more satisfying than eating just one, and yet two mini-muffins are still less muffin than one large.
A batch baked on Sunday gives us enough for lunches/snacks for the week.
With the cooler weather returning, I decided to bake a batch this weekend.
Starting with a basic honey wheat muffin recipe, I used the buckwheat honey we bought during a road trip to the Finger Lakes region of New York State this summer and a few of the too-ripe-for-eating bananas I had stashed in the freezer.

Honey wheat banana muffins, made with buckwheat honey.

Below are the two basic recipes I use as my starting point. Both are from Better Homes and Gardens New Cookbook. My husband received this book as a gift from family friends when he first left home. It is a great source for basic, classic recipes and information like how long it takes to roast a 10-kilogram stuffed turkey.
I’ve altered the baking time for mini-muffins. For regular muffins, bake for 18 to 20 minutes.

Basic muffins

Ingredients
675 mL (1-3/4 cups) all-purpose flour
80 mL (1/3 cup) sugar (white or brown)
10 mL (2 tsp) baking powder
1 beaten egg
175 mL (3/4 cup) milk
60 mL (1/4 cup) cooking oil

Additions
Add whatever combinations of fruit, nuts, seeds, spices and flavourings you like.
Blueberry and orange peel; banana and cardamom; pumpkin, allspice and nutmeg; shredded pear and fresh ginger; apple, walnut and cinnamon; carrot and nutmeg; and poppy seed and lemon peel are just a few of the combinations we have tried. I also add ground flax seed or wheat germ.

Substitutions
Whole wheat, spelt, buckwheat or other flours for all or part of all-purpose flour.
Large flake oats for about half the flour.
Low-fat plain yogurt for the milk.
Juice for the milk.

Method
Preheat oven to 400 Fahrenheit.
Sift flour. Combine dry ingredients in a bowl.
Combine wet ingredients in a second bowl.
Add wet ingredients all at once to dry ingredients. Mix to combine. (Batter should still be lumpy.)
Spray mini-muffin tins lightly with cooking spray, fill to nearly full with batter.
Bake for 10 to 12 minutes or until golden.
Makes 32 to 36 mini muffins.

Honey Wheat Muffins

Ingredients
250 mL (1 cup) all-purpose flour
125 mL (1/2 cup) whole wheat flour
10 mL (2 tsp) baking powder
1 beaten egg
125 mL (1/2 cup) milk
125 mL (1/2 cup) honey
60 mL (1/4 cup) oil

Additions
Again, add whatever combinations of fruit, nuts, seeds, spices and flavourings you like.

Method
Preheat oven to 400 Fahrenheit.
Sift flour. Combine dry ingredients in a bowl.
Combine wet ingredients in a second bowl.
Add wet ingredients all at once to dry ingredients. Mix to combine. (Batter should still be lumpy.)
Spray mini-muffin tins lightly with cooking spray, fill to nearly full with batter.
Bake for 10 to 12 minutes or until golden.
Makes 32 to 36 mini muffins.

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