By Popular Demand

Here I was ready to just trash the whole muffin project, sharing the only salvageable part (the photos, of course) before moving on, and all of a sudden, cries for recipes come through plaintive comments. I’ll admit that they don’t look like disasters from the photos, but the reason that I’m stopping work on this muffin ebook is because they’re not amazing, period.

Sure, most of them are fine, but I’m not here to share recipes that are merely passable, and certainly not bundle them into an ebook and expect payment for the whole lot. There are already plenty of awesome muffin recipes out there, so does the world need more that are just okay? I think not.

But I still love all of you out there in the blogosphere, soothing my damaged ego and convincing me that my muffins must not be so bad…

So here’s the recipe for the Superfood Muffins, with one caveat: They’re probably not the best muffins you will ever make. They are, however, very healthy compared to most muffins and are packed with nutrients to give you energy throughout the morning- and they’re still plenty tasty. Besides, you guys all asked for it, so who am I to deny your requests for some muffin love? But after this, I’m not going anywhere near those insidious little breakfast cakes for a solid month or two, minimum. I don’t think my family will let me; I’ve had to promise them that there will be no more muffins to be let back into the kitchen!

Yield: Makes 12 Muffins

Superfood Muffins

Name: Superfood Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12
Cuisine: American
Ingredients: 2 Cups Whole Wheat Pastry Flour; 1/2 Cup Rolled Oats; 1 Teaspoon Ground Cinnamon; 1 Teaspoon Baking Powder; 1/2 Teaspoon Baking Soda; 1/2 Teaspoon Salt; 1 Tablespoon Whole Flaxseeds; 1 Cup Fresh or Frozen Blueberries; 1/2 Cup Chopped Walnuts; 2 Cups Cooked Quinoa; 1/4 Cup Olive Oil; 1/2 Cup Amber Agave Syrup; 1/4 Cup Plain Non-Dairy Milk; 1/2 Cup Orange Juice; Turbinado Sugar (Optional)

Full of fiber, vitamins, and minerals to power through your day, these muffins are healthier than most, and still plenty tasty.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

2 Cups Whole Wheat Pastry Flour
1/2 Cup Rolled Oats
1 Teaspoon Ground Cinnamon
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Tablespoon Whole Flaxseeds
1 Cup Fresh or Frozen Blueberries
1/2 Cup Chopped Walnuts
2 Cups Cooked Quinoa
1/4 Cup Olive Oil
1/2 Cup Amber Agave Syrup
1/4 Cup Plain Non-Dairy Milk
1/2 Cup Orange Juice
Turbinado Sugar (Optional)

Instructions

Preheat your oven to 375 degrees and lightly grease 12 muffin tins.
In a large bowl, whisk together flour, oats, cinnamon, baking powder and soda, and salt. Grind the flaxseeds to a fine powder using a coffee or spice grinder, and mix them in as well. Add in the blueberries and walnuts, and toss them to coat.
Separately, combine the cooked quinoa, oil, agave, non-dairy milk, and orange juice. Once the mixture is well-mixed, pour these wet ingredients into the bowl of dry, and use a wide spatula to combine. Stir only enough to bring the batter together, leaving any small lumps that form in favor of mixing it as little as possible.
Distribute the mixture evenly between your prepared tins, and sprinkle with about 1/2 teaspoon turbinado sugar per muffin, if desired.
Bake for 18 – 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let cool for 10 minutes in the pan before moving them to a wire rack to finish cooling.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 335Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 4mgSodium: 212mgCarbohydrates: 53gFiber: 6gSugar: 10gProtein: 9g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

March 6, 2009March 31, 2024

Hannah (BitterSweet)52 Comments

Muffin Mania

Always happy to have a new project to focus on, I decided a week or two ago that the next big thing should be a muffin ebook. Everyone loves muffins, right? They’re dead easy to make, with so many potential flavors and textures- It should be a smash hit! Sounds fool-proof… Although I proved to be the fool this time. Maybe I’ve temporarily lost my baking mojo, but muffins are just not my thing it seems. After dozens of batches, not all were disastrous, but they were still only edible at best. So, there will be no muffin ebook. There will, however, be plenty of muffin porn. Just think about adapting your favorite muffin recipe to incorporated these ideas, if they sound good to you.

Matcha Latte Muffins

Sweet Potato Cranberry Muffins

Double Chocolate Black Bean Muffins

Superfood Muffins (With blueberries, walnuts, oats, quinoa, orange juice, and flaxseeds)

Fresh Tomato and Corn Muffins

Any Flavor Jam Muffins

Banana Split Muffins (With chocolate chips and cherries)

As much as it pains me to simply put this project to bed, unfinished, I’d much sooner release an ebook entitled “One Hundred of Hannah’s Worst Recipes!” There will surely be more ebooks to come… But almost certainly not one all about muffins. I think I’ll leave that one for people who actually wake up in time for breakfast to figure out.

March 4, 2009March 4, 2009

Hannah (BitterSweet)53 Comments

Flourless and Fabulous

Grab your chocolate and your whisks; It’s time for a special Valentine’s Day Daring Baker Challenge!

The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef.

We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

Flourless chocolate cake is a staple recipe that should be in any decent baker’s repertoire. While I wasn’t exactly on the edge of my seat, dying for a chance to make it, this certainly was a good excuse to perfect my own approach… And eat some over-the-top, decadent, rich chocolate cake in the process.

Still buzzing from the excitement of having been in Johnny’s pastry kitchen, I jumped on this challenge almost as soon as it had been announced; Within the first week of February, to be sure. Drawing inspiration from Jean George’s own molten chocolate cake, I decided to construct and plate mine in a similar fashion.

Happy to see that the black-eyed pea cake I made to celebrate the new year was actually a perfect fit, I made a few simple changes to make the batter smoother, and a bit richer. All you need is more chocolate, pretty much! This intense cake is definitely a chocoholic’s dream, and it wouldn’t take a big serving to satisfy even the most voracious sweet tooth.

However, it seemed to me like the coconut chai ice cream that I made as an accompaniment really stole the show, adding a much needed refreshing component to the plate. It certainly doesn’t need to be served with this decadent chocolate bomb to be delicious, either… Although a light drizzle of extra ganache certainly doesn’t hurt!

Yield: Makes 1 Scant Quart

Coconut Chai Ice Cream

Creamy yet light and brightly spiced, this ice cream is an excellent palate cleanser and focal point alike.

Cook Time 10 minutes

Additional Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

1 3/4 Cups (One 14-Ounce Can) Full-Fat Coconut Milk
1 Whole Star Anise
10 Whole Cloves
1/4 Teaspoon Ground Allspice
2 Whole Cinnamon Sticks
1 Inch Fresh Ginger, Roughly Chopped
10 Whole Black Peppercorns
1/2 Teaspoon Ground Cardamom
3/4 Cup Granulated Sugar
1 (12-Ounce) Package Extra-Firm Silken Tofu
1 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
1/8 Teaspoon Xanthan Gum

Instructions

In a medium sauce pan, combine the coconut milk, spices, and sugar. Scald the mixture (bring it just to the brink of boiling) and then turn off the heat. Cover, and let steep for 20 minutes.
Meanwhile, thoroughly drain the tofu and place it in your food processor or blender. Completely puree, scraping down the sides so that no pieces remain. Add in the vanilla and salt, and pulse to combine.
Once the coconut milk has been infused with the spices, strain out the solids and add the liquid into the food processor. With the motor running, sprinkle in the xanthan gum. Scrape down the sides and pulse a few more times to make sure everything is incorporated.
Let the mixture cool completely in the refrigerator before churning in your ice cream machine according to the manufacturer’s instructions.

Citrus Sunshine

Watching delicate snowflakes beginning to falling just beyond the window’s thin pane of glass on yet another cold, windy, and gloomy day, it feels as though winter has this little town by a choke hold and is refusing to let go. Summer is more like an implausible concept than a concrete season at this point, as the only thing that seems possible is yet another snowfall, or devastatingly low temperatures that send us all scurrying back inside like rats. When the sun barely manages to peek out from behind that thick blanket of unforgiving clouds, it’s hard to summon any enthusiasm for the day ahead, especially if it involves going outside at all. There is, however, one bright spot in this otherwise depressing time of year.

Citrus.

The saving grace of a bitterly cold winter are those vibrant yellows, oranges, and greens that line the grocery store shelves. Their tart, astringent flavor wakes up dormant taste buds and invigorates the spirit, bringing new life to drab dishes.

One of the most sought-after fruits is the Meyer lemon.

Sweeter than a plain old lemon, the flavor is practically begging to be infused into just about any baked good you can think of. In fact, many bakers like myself love them so much, that the prospect of growing one’s own Meyer lemon tree is extremely tempting. Just imagine, being able to pluck one of the golden ovals, plump with sour juice, straight from a nearby branch at will… Oh, the innumerable lemon delights that would create!

While I may not have my own tree yet, I’ve been going through those wonderful Meyer lemons like they’re going out of style, fighting hard to keep the winter blahs at bay. One of the most noteworthy creations was this tender lemon bundt cake, adorned with a slathering of cashew icing on top.

Sweetened entirely with agave, this bundt takes on a dark amber hue despite its pale components, as agave browns much more quickly than standard sugar. As if tanned by the sun, I can only hope that it’s but a small sign that perhaps the clouds really could recede in no time at all, with brighter, warmer days just beyond the horizon.

Yield: Makes 10 - 12 Servings

Meyer Lemon Bundt Cake

Sweetened with agave and topped by rich cashew icing, each slice of this bright, tangy Meyer lemon cake tastes like an invigorating bite of sunshine.

Ingredients

Meyer Lemon Bundt Cake:

1 Cup Plain Non-Dairy Milk
Zest of 1 Meyer Lemon
1/2 Cup Freshly Squeezed Meyer Lemon Juice
1 1/4 Cups Light Agave Nectar
1/2 Cup Olive Oil
3 1/2 Cups All Purpose Flour
1 1/2 Teaspoon Baking Powder
3/4 Teaspoon Baking Soda
3/4 Teaspoon Salt
1 Tablespoon Flax Seeds

Cashew Icing:

1 1/2 Cups Roasted, Unsalted Cashew Pieces
1/3 Cup Light Agave Nectar
1/3 Cup Coconut Milk
1 Teaspoon Vanilla extract
Pinch Salt

Instructions

Preheat your oven 350 degrees and lightly grease and flour a 12-cup capacity bundt pan.
First combine the non-dairy milk, zest, and juice, and allow the mixture to sit for about 5 minutes. Add in the agave nectar and oil, and mix well.
In a separate bowl, whisk the flour, baking powder and soda, and salt. Grind the flax seeds down into a fine meal, and incorporate them as well, so that the dry goods are all evenly distributed.
Pour the wet mixture into the dry, and using a wide spatula, mix thoroughly with as few strokes as possible, being careful not to over-mix.
Once you achieve a smooth batter, pour it into your prepared bundt pan, and smooth down the top evenly.
Bake for approximately one hour, until golden brown and a skewer inserted into the center (of the cake, not the pan; that would just be silly) comes out clean. Let cool completely before turning the cake out of the pan.
To prepare the icing, simply place all of the ingredients in your food processor, blender, or VitaMix, and let it blend until completely smooth. Be patient, as it could take up to five minutes. Pass the icing through a fine sieve if you’re not confident that it’s entirely lump-free.
Drizzle over your cake as desired, and enjoy while thinking of sunny days.

Give Them Your Heart!

Even if you’re more cynical about the upcoming “holiday” or have no sweetheart to dote upon, Valentine’s Day is, at the very least, an excellent excuse to eat chocolate. Store-bought delights abound at this time of year, even for those avoiding dairy, but a homemade option will almost always trump the ready-made, in both taste and ingredients. Basic truffles can be whipped up in no time at all, giving them the added bonus of being a fantastic last-minute gift as well.

For me, however, I would much rather a bit more than just a nugget of intense, rich, and almost overwhelming chocolate- As decadent as they are, I must admit that I find them a bit… boring. Where’s the spice, the zest, the excitement? That’s why I immediately thought to revisit my chocolate cherry truffles from My Sweet Vegan. Composed primarily of fruit and cocoa, they’re actually a lesser evil when it comes to sweet confections!

A happy accident led me to use sweetened cranberries instead of cherries (I swear the bags looked exactly the same!), and going with the flow, I threw in a teaspoon of lemon zest as well. Rolling the slab of enriched fruit out between two silpats to a thickness of about 1/2 inch, a very small heart-shaped cookie cutter created a much more festive presentation than the standard hand-rolled spheres. After a quick dip into melted chocolate, I had a very sweet Valentine’s gift, indeed.

Fortunately or unfortunately, depending on how you look at the situation, these hearts were meant to be broken.

February 11, 2009February 11, 2009

Hannah (BitterSweet)42 Comments

Veggie Love

Come Valentine’s Day, it would seem that one edible aphrodisiac is on the mind and one only; Chocolate. While I may have my own chocolate-covered plans as well, it’s a crying shame that vegetables are barely even considered when it comes time for a seductive or romantic dinner.

Light, fresh, and invigorating foods should be what’s on the menu, and what could fit the bill better than those much-maligned vegetables? Thank goodness for Vegetable Love 2009, which asks everyone to think of sexy veggie recipes for the holiday.

For an occasion such as this, I tend to think that simplicity should reign, lest that complicated unchicken cordon bleu ends up burning in the oven while you’re busy fussing over the already over-reduced pan sauce you’re making on the stove. Nope, I’ll stick with something fool-proof and guaranteed to satisfy, thank you very much!

Roasted red pepper soup is certainly nothing extraordinary in and of itself, but with a simple garnish of “sour cream” hearts, this unassuming starter is sure to kick of your meal on the right foot. Flavorful without being heavy or cloying like many pureed soups can be, this one definitely won’t weigh you down.

Yield: Makes 1 - 2 Servings

Roasted Red Pepper Soup

Flavorful without being heavy or cloying like many pureed soups can be, this one light starter won’t weigh you down.

Prep Time 10 minutes

Cook Time 50 minutes

Additional Time 10 minutes

Total Time 1 hour 10 minutes

Ingredients

2 Large Red Bell Peppers
2 Cloves Garlic
1/4 Medium Onion
1 1/2 Cups Vegetable Broth
1 Bay Leaf
1 Teaspoon Balsamic Vinegar
Salt and Pepper

Instructions

Preheat your oven to 450 degrees, and place your peppers on a baking pan lined with a sheet of aluminum. Roast for 25 – 30 minutes.
Meanwhile, smash your cloves of garlic and roughly chop the onion. Move them into a medium saucepan, and add in the broth and bay leaf. Set over medium heat and simmer for about 20 minutes, until the onions are translucent.
Once the outsides of the peppers are nicely charred, pull them out of the oven and crimp another sheet of aluminum on top to form a nice little package. Let it rest for 10 minutes to steam. Peel the skin off and remove the seeds and membrane. Transfer the cleaned peppers into your blender or food processor. Remove the bay leaf from the broth, and pour the contents of the saucepan, along with the vinegar. Thoroughly puree until completely smooth, and add salt and pepper to taste.

Notes

To make the hearts or just a creamy topping to swirl in, mix together 2 tablespoons of vegan sour cream and 1 teaspoon of plain non-dairy milk until smooth. Transfer the mixture into a small piping bag or squeeze bottle. Squeeze two small dots right next to each other onto the surface of the soup, and then drag a toothpick right down the center, between them. Wipe off the toothpick between hearts to keep it clean and separate.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 54Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 651mgCarbohydrates: 12gFiber: 2gSugar: 7gProtein: 2g

February 9, 2009March 2, 2019

Hannah (BitterSweet)58 Comments