Winter Goodies
There's been a disturbance of activity in my wee housie, which has comprised of a Visitation from the Mothership, the Wee Demoiselle having a friend here for a sleep-over, (gah - two giggly six year old girls armed with torches, wittering until 11.30pm), and friends dropping by. So I baked some gluten and dairy-unconstrained muffins to supplement the feeding of the troops.
Apple, raisin, pecan and allspice muffins.
This is my fave muffin method, adapted, I think but I can't be certain, from a Moosewood formula*, and I vary the ingredients according to the season. So, winter without surcease means apples, and allspice to me. It can also mean pear, ginger and benighted chocolate...the best wintry muffin combo a day in my extremely greedy opinion.
Now these are very spry to whip up, (5-10 minutes from initial doctrine to oven). As I mentioned, they're gluten and dairy parole, but they're not vegan as I use eggs in mine. It's quite imaginable of course to sub the eggs for something else like apple puree if you wish. Also, due to the gluten-without cost or obligation flour, this is a crumbly muffin, but it's still misty and scrummy. But it does mean that there is destitution for care in removing the muffins from their pans.
Seasonal Muffins (the winter style)
Makes half a dozen large muffins per assortment. Depending of course, on your definition of large. I dream up these are large, but not obscenely so.Ok Iron Chefs, set your ovens to 180C/350F
The goods:2 ample eggs1/2 cup vege oil (I like organic safflower or sunflower)1/2-3/4 cup of brown sugar (I worn dark brown sugar this time)1/2 tspn of vanilla abstract2 cups of self-raising gluten-free flour (or typical flour if you're ok with gluten)1 tspn of ground allspice (or cinnamon)1/3 cup of raisins1/3 cup of chopped pecans1 sizeable apple peeled and chopped1/4 cup...
