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BTD Forums  /  Cook Right 4 Your Type  /  sunshine muffins
Posted by: Brighid45, Friday, February 8, 2008, 8:25pm
Because it's been so grey and dreary here for the last few weeks, I decided to make some 'sunny' muffins for breakfast, since we've got more rain on the way. To a basic muffin recipe listed below, I added fresh lemon zest, dried apricots (chopped and soaked) and crushed pineapple, as well as toasted pumpkin seeds just for extra protein and a nice light nutty taste. The result? Well, the muffins got a little overbrowned because our oven temp is nothing if not capricious (hope to replace our cranky old oven over the summer!), but despite that the taste is exactly what I wanted--light, fruity and refreshing. You didn't hear this from me, but a little chevre spread on the warm muffins is tres bon! ;)

Here's the recipe. I will add it to Recipe Central sometime over the weekend.

Sunshine Muffins

1 lb/2 cups/454g flour
(you may use a blend of GF flours and ground flax, spelt, or whatever works best for your type)
1/3 cup/85g sweetener, or to taste
2 teaspoons/10g corn-free baking powder
1/2 teaspoon/app 3g sea salt
1 egg, slightly beaten
3/4 cup/177ml 100% pineapple or apricot juice
1/2 cup/118ml melted ghee or light oil
(you may use less oil, down to 2 tablespoons/30ml)
1/2 teaspoon/app 3g fresh lemon zest
1 cup/225g chopped dried apricots, soaked in boiling water
1/2 cup/113g crushed pineapple, drained (reserve juice)
1/2 cup/113g toasted or raw hulled pumpkin seeds

Preheat oven to 400F/200C/Gas Mark 6/moderately hot. Drain the pineapple and reserve the juice; add more pineapple or apricot juice to make 3/4 cup177ml. Let the apricots soak for about 10-15 minutes. Drain the apricots and mix with the pineapple. Set aside.

Combine the dry ingredients. Add the combined beaten egg, fruit juice and ghee or oil, mixing just until moistened--do not overbeat. Fold in the apricot-pineapple mixture and pumpkin seeds. Spoon into greased or paper-lined muffin pan and bake for about 20 minutes. Makes about 12 really big muffins or 16 regular sized muffins.
Posted by: 312 (Guest), Saturday, February 9, 2008, 1:12am; Reply: 1
I remember having something like these before, recipe sounds wonderful!  Thanks for posting.
:)
Posted by: Lola, Saturday, February 9, 2008, 4:25am; Reply: 2
Brighid, thanks for sharing your creations!!
Posted by: 1328 (Guest), Saturday, February 9, 2008, 2:28pm; Reply: 3
Sounds very good.  I will make these today. Thank you, Brighid! :)
Posted by: Brighid45, Saturday, February 9, 2008, 2:53pm; Reply: 4
Thanks everyone. I'm glad you enjoyed the recipe. They're even better the next day :) My housemate K had one this morning for breakfast. Then she had another one. And another one. She says they taste like pineapple upside down cake, and you know, she's right! The pineapple juice caramelizes in the batter and adds a lovely mellow taste. Just perfect for a grey dreary day :)
Posted by: Lisalea, Saturday, February 9, 2008, 3:17pm; Reply: 5
Yuuuuuuummm they sound heavenly and pineapple's one of my favorites fruits !!  
Thanks Brighid45 :K) ;D ;) :)
Posted by: thwaites1, Saturday, February 9, 2008, 4:46pm; Reply: 6
How much crushed pineapple did you use?
Posted by: Brighid45, Saturday, February 9, 2008, 10:26pm; Reply: 7
I used one 8 oz can of crushed pineapple in 100% juice. You could also use fresh cubed or chopped pineapple if you like. I corrected the recipe to add the pineapple into the ingredients, thanks :)
Posted by: 1328 (Guest), Monday, February 11, 2008, 5:24pm; Reply: 8
I made this recipe the other day and they where good.  I think next time I'll add the crushed pineapple.  These muffins didn't stay around long.  ;)
Posted by: Brighid45, Monday, February 11, 2008, 10:19pm; Reply: 9
I forgot to add the crushed pineapple to the recipe when I first posted it, so please go back to the recipe and recopy it. The pineapple gives the muffins a really nice caramelized sweet taste without adding a bunch of sweetener. To me they taste like my mom's pineapple upside-down cake, only even better. :)
Posted by: italybound, Tuesday, February 12, 2008, 4:06am; Reply: 10
I made these too. they turned out pretty good, but I'll need to change up some flours next time so I don't have to ice them. I also used whole oat groat in place of nuts or seeds. NOT a good idea. Rich didn't complain tho, so I skated thru on these LOL
I LOVE the pineapple and apricots in them. I used canned apricots. the muffins were really moist. thanks again Brig!!
In your opinion, do these need to be refrigerated?
Posted by: Brighid45, Wednesday, February 13, 2008, 1:39pm; Reply: 11
I hope those canned apricots weren't in heavy syrup. You gave me a bad moment there Pat! ;)

Actually the batch of muffins I made didn't stay around long enough to need refrigeration--they disappeared fairly quickly! (The best compliment any cook can receive!) I'd say if they're out longer than a day or so you might want to keep them in the fridge. In cold weather it shouldn't matter too much though.
Posted by: italybound, Wednesday, February 13, 2008, 2:29pm; Reply: 12
Quoted from Brighid45
I hope those canned apricots weren't in heavy syrup. You gave me a bad moment there Pat! ;) I'd say if they're out longer than a day or so you might want to keep them in the fridge. In cold weather it shouldn't matter too much though.


the apricots were in heavy syrup, but I tossed all of that and rinsed them in filtered water very thoroughly. I know there was still some ick in there, but better than using the liquid too. Next time, I'll find something better to use in the way of apricots. Thanks for the info on leaving them out. :-)
Posted by: Lola, Wednesday, February 13, 2008, 10:55pm; Reply: 13
Brighid,
I m so so glad I m not your room mate!!! LOL

you know what I mean, right? ;) :K)
Posted by: Brighid45, Wednesday, February 13, 2008, 11:16pm; Reply: 14
It sounds like I make a lot of tempting stuff, but actually I bake maybe once or twice a month, and usually only in the winter--it's too hot to bake in the summer. I've been baking more than usual lately because I'm testing recipes, experimenting to see what works and what doesn't. And you know, most of what I bake is going to work. The young guys there will eat anything, I swear! ;) And K takes things to her workplace as well to share with everyone. So we don't have tons of muffins, cookies or whatever sitting around, calling our names LOL
Posted by: Lola, Thursday, February 14, 2008, 2:55am; Reply: 15
lucky people at both work places!! ;)
Posted by: 1328 (Guest), Saturday, February 16, 2008, 1:55am; Reply: 16
I think I will make these tomorrow.  I got my can of crushed pineapple!  I didn't put that in last time.  So I'm intisapating that this next batch will be better.  ;)
Posted by: italybound, Saturday, February 16, 2008, 4:33am; Reply: 17
Quoted from Lola
Brighid,I m so so glad I m not your room mate!!! LOL


LOL, I say that every time I tell someone about all her recipes and what a good cook she is.  ;)    :K) to ya Briggie!!  :K)
Posted by: Drea, Sunday, February 17, 2008, 3:42pm; Reply: 18
I wish I could be trusted around grains! This recipe sounds deelish.
Posted by: 2444 (Guest), Tuesday, February 19, 2008, 6:13pm; Reply: 19
Brighid- Thank you for this yummy recipe. I made it Teacher friendly by using craisins, pecans and honey. Wow. They are amazing. Now if only I can remember portion size. My hub and I want to eat the whole batch, so... I made three batches and froze for all of the family members. Truly delicious, my favorite recipe thus far! You are a culinary wiz.
Posted by: 1328 (Guest), Tuesday, February 19, 2008, 6:23pm; Reply: 20
Quoted from 2444
Brighid- Thank you for this yummy recipe. I made it Teacher friendly by using craisins, pecans and honey. Wow. They are amazing. Now if only I can remember portion size. My hub and I want to eat the whole batch, so... I made three batches and froze for all of the family members. Truly delicious, my favorite recipe thus far! You are a culinary wiz.


That gives me an idea!!!  Use currants instead of dried apricots!  Thanks, jenac!8)
Posted by: 1328 (Guest), Wednesday, February 27, 2008, 1:01am; Reply: 21
I made these muffins today for supper time and they turned out better than the first time!  SO DELICIOUS!!  OOPS!  I forgot to put the sweetner in my muffins! My hubby said it didn't need it, the pineapple was enough ;D!
Posted by: Brighid45, Wednesday, February 27, 2008, 11:50am; Reply: 22
Glad everyone is enjoying this recipe. It was one of those wonderful accidents that gives you a great result!

With the last batch I made, no sweetener other than the dried apricots, pineapple and pineapple juice went in (which is plenty of fruit sugar right there), and they were just right--a little sweet and very mellow yellow! I really like the toasted pumpkin seeds added in--they have a perfect light nutty presence. Roomie made up a cream cheese spread to go with the muffins. I stayed away from it--it felt like gilding the lily to me, but hey, whatever plays your piano :)

It's great to see people adapting the recipe for their type--go for it! Experimentation is the key to health and happiness :)
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