Ok I’m half-way there with the sharing of my baking creations, I swear one more to go, but I’ll give you a break by posting a dinner/lunch idea in between.
Growing up I was very fortunate to have a mom who not only loved to bake, but was really good at it. I remember always helping her as a kid by stirring the batter or adding ingredients to the mixer. My favourite part was always licking the spatula, and things have not changed much! Although I can’t bake with her as much as I would like to due the 2000 km between us, we still share our love of baking by emailing recipes and talking about the delicious concoctions we have come up with. The only thing that has really changed with our love of baking is that we both try to make healthier treats and save the decadent ones for family gatherings (or for when I visit!).
The morning of my bake-a-thon my mom coincidentally emailed me this recipe, which of course was perfect timing. As soon as I read the ingredients I knew I had to make it ASAP, and that I did, literally. These were really moist with a nice subtle crunch from the apples and granola. I have never used granola in baking, but it was a great addition. I used the Sweet and Crunchy Millet and Oat Granola, which tasted amazing on its own, but even better in muffin-form.
Makes 12 muffins
1 cup plain yogurt
10 – 1g pkg stevia (1 tbsp + 1/4 tsp)
1/4 cup canola oil
1 tsp vanilla extract
1 1/2 cups whole-wheat pastry flour
1 cup granola
2 tsp baking powder
1/2 tsp baking soda
1 medium red apple, chopped
1. Preheat oven to 375F. Line 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together yogurt, stevia, oil, eggs and vanilla.
3. In a small bowl, mix together, flour, granola, baking powder, and baking soda.
4. Add flour mixture to wet ingredients and stir just until evenly mixed, avoiding over-mixing.
5. Gently fold in apples and spoon batter into muffin cups until full to the top.
6. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool before storing in an airtight container in the refrigerator.
NOTE: I like using whole-wheat pastry flour in my baking because it helps keep everything extra moist but if you can’t find it in the bulk store or grocery store than you can use the same amount of all-purpose whole-wheat flour and add an extra 1/4 cup of canola oil.
Now onto my trick…I love Pinterest for many reasons, but I almost cried tears of joy when I stumbled upon this one. Now I know I’m not the only one out there who is obsessed with nut butters, but anytime I buy the natural versions the oil accumulates at the top and then I’m forced to make a workout of trying to stir it, which STILL leaves me with oily nut butter on top and hard butter on the bottom.
So the trick is to…wait for it……TURN IT UPSIDE DOWN! Yep, easy as that. When you store it just keep the jar upside down, and it comes out smooth and creamy, no stirring required. Mind blowing…