Walnut date muffin

This muffin, is a healthy tasty one --nutty soft little bread with sweet date flavor.
Muffin is easy to prepare, just remember, never over-blend, it always comes out to be perfect.

Ingredients:
(1) Dry mixture: 3/4 cup whole-wheat flour, 4/3 cup all purpose flour, 1/3 cup brown sugar, 1 tsp baking soda, 1/2 tsp salt, whisk together;
(2) Wet mixture: 1/2 cup milk, 6 tbsp oil, 2 large eggs, combine together;
(3) Nuts mixture: 11/4 cup walnut and 1 cup pitted dates, both coarsely chopped.

Directions:
(1) Stir dry mixture into wet mixture, mixing just until moistered.
(2) Fold in nuts mixture.
(3) Preheat oven to 400F.
(4) Add batter to lined muffin pan, bake for 20~23 minutes until a toothpick inserted in center of a muffin comes out clean.

We love this muffin.

Peanut butter muffin

A simple and yummy breakfast for this weekend:

1. Blend 1/2 cup peanut butter, 1 egg and 1 cup milk;

2. Sift 2 cup flour, 3 tsp baking powder, 1/4 cup sugar and 1 tsp salt together;

3. Pour liquid over dry ingredients and stir with rubber spatula just to moisten;

4. Blend 1/2 cup raisin, don't overwork;

5. Fill muffin cups with batter about 2/3 full;

6. Preheat oven to 425F and bake for 15 minutes;

7. Reduce heat to 350F, and bake for another 5 minutes or until muffins become golden in color;

8. Unmold muffin and let cool on wire rack.

Enjoy!

Apple oat muffin

This muffin, is easy and delicious. I like the flavor of ground cinnamon, especially when it combines with Cortland apple, a sweet juicy apple with a little bit sour taste. Yeah, the same as apple pie.

(1) Blend 170 g all purpose flour, 90 g flake rolled oat, 90 g sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 tsp ground cinnamon, and make a fountain in the center.

(2) Mix 210 g plain yogurt, 50 g milk, 2 tbsp oil and 1 egg.

(3) Preheat oven to 400F.

(4) Two Cortland apples, peeled, cored and diced.

(5) Pour liquid ingredients in the fountain, and blend well with flour mixture.

(6) Blend apple cubes in, don't overwork.

(7) Spoon batter into muffin cup (totally 12 cups) and bake for 20 minutes or until muffins are golden brown in color and apple cubes bubble.

(8) Let cool on the wire rack and then transfer to an air-tight container.

Bake with soybean residue -- Muffin

While I was drinking soy milk, one question raised -- what could I do with the soybean residue?

Soybean residue is low in fat, high in fiber, and also contains protein, calcium, iron, and riboflavin. It contains 76 to 80% moisture, 20 to 24% solids and 3.5 to 4.0% protein. On a dry weight basis residue contains 24% protein, 8 to 15% fats, and 12 to 14.5% crude fiber. It contains 17% of the protein from the original soybeans. So...throw it in garbage bin? No way.

I know vegetarian use soybean residue (also named as Okara) as granulated meat substituent. But I am pretty sure that I can't live without meat. How about making muffin as breakfast?

Here we go:

1. Sift the mixture of 1 cup corn meal, 1 cup all purpose flour, 1 cup dry soy residue (wet residue dried with microwave oven or other oven; the dry residue can be frozen in the fridge for quite a long time and easy to use), 2 tbsp sugar, 4 tsp baking powder and 1/2 tsp salt; and keep the flake remaining in the sieve aside.

2. In a mixing bowl, fully whisk 1 cup skim milk or soy milk, 1 whole egg and 11 1/2 tbsp (about 6 oz) plain yogurt, and combine the mixture with sifted flour mixture.

3. Preheat oven to 425F.

4. Fill muffin cup 2/3 full with batter and sprinkle the top with flake obtained in step 1.

5. Bake for 30 minutes or until muffins are light golden brown. The muffin top should spring back when gently pressed with the finger and a toothpick inserted in the center should come out clean.

See, how soft they are: