Quick and Easy Muffins
I applaud every single parent during this time of sheltering in place. Even more so if you are also working full time.
I hope you’ve had time to enjoy some leisurely reading.
It was my intent to share the topic of collagen with you this week. I could write a generic little blurb about collagen according to whatever I find on the internet but I like doing my due diligence and investigating beyond anecdotal information, like for our vitamin C newsletter. When I research my subjects I find I learn so much more than I expect to and endeavor to verify its veracity. Then I try to balance all the information I find about my topic of interest and its tangents. (With collagen for example the tangents were cortisol and creatine.) All the while, hoping I give you something accessible and not highfalutin. Unfortunately I mismanaged my work time this week. My newsletter about collagen and why it’s important to have in our diet will be forthcoming.
In lieu of my collagen nerdfest I offer you a recipe I made recently that I found to be quick and easy. This recipe is from The Practical Encyclopedia of Baking by Martha Day. Originally published in 1999, reprinted 2003. All the steps are exactly as is out of the book. The parentheses are my additions.
Please enjoy!
Yogurt Honey Muffins
Makes 12
4 T butter (or oil with a pinch of salt)
5 T thin honey
1 C plain yogurt (This is regular yogurt. If you only have Greek, either water it down so it’s a thinner consistency or add liquid to the batter to increase moisture content. This recipe is from pre Greek yogurt ubiquity.)
1 large egg, at room temperature
Grated rind of 1 lemon
¼ C fresh lemon juice
1 C all-purpose flour
1 cup whole wheat flour
1 ½ t baking soda
⅛ t ground nutmeg
Preheat the oven to 375 F. Grease a 12-cup muffin pan or use paper/silicone liners.
In a saucepan, melt the butter and honey. (I used olive oil with a pinch of salt instead so no heating necessary.) Remove from the heat and set aside to cool slightly.
In a (large) bowl, whisk together the yogurt, egg, lemon rind and juice. Add the butter and honey mixture. Set aside.
In another bowl, sift together the dry ingredients. (I usually mix with a whisk instead of sift to save time.)
Fold the dry ingredients into the yogurt mixture just to blend. (My batter looked a little dry.)
Fill the prepared cups two-thirds full. Bake until the tops spring back when touched lightly, 20-25 minutes. Let cool in the pan for 5 minutes before unmolding. Serve warm or at room temperature. (I think I could fill the cups to the top and they’d still turn out fine. Mine didn’t expand much.)
To my taste these muffins aren’t too sweet which I like because then I can add whatever jam I’m in the mood for.
In other news, we miss working with you and we continue to be concerned with your well-being. So much so I’d like to offer all of our clients tele-consults. If you have any questions or would like some guidance in self care please reach out to me via phone, text or email to schedule a time. 30 and 60 minute sessions are available for $65 and $100 respectively.
We hope you and your loved ones are safe and healthy.
Until next we meet.
Mahalo;
Mrs. Bob