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today's
special: Chocolate
Chip Muffins Sunday morning breakfasts at my parents’ house are always a
big production. Dad whips out his prized All-Clad nonstick sauté pan
and starts sizzling turkey sausages, scrambling eggs with cheese,
putting together breakfast sandwiches. Mom makes fresh-squeezed orange
juice, arranges fruit in a crystal bowl … and bakes the best muffins
in the world. My mom’s muffins use no butter, just canola oil, and
just enough sugar that they’re never overpoweringly sweet – meaning
they’re not nearly as bad for you as those greasy muffins you buy at
bakeries. The addition of yogurt and mashed banana lends the muffins a
fantastically moist texture, and if at all possible, you should use the
barley flour/brown rice flour/soy flour as recommended – it’ll give
the muffins a slight crunchy bite to the texture that’s really nice. Muffins freeze really well, so if you find you’ve made more
than you can finish in a day, wrap any extra (cooled) muffins in
aluminum foil, pop the package into a ziplock, and stick it in the
freezer.
1.
Preheat the oven to 400ºF. Grease 18 muffin cups (standard
size). If you find you have empty tins in a pan, fill them with water
– this’ll help the muffins cook evenly. o check
out these related recipes:
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