Almond Topped Chocolate Chip Muffins

DSC_0022

A few months ago I asked Calvin if he wanted something new for school day breakfasts. He eats lunch late, so it is always a challenge to find something that will hold him over all morning. He suggested chocolate chip muffins with almond extract. I figured a few chocolate chips were okay as long as I threw in a few whole grains. With those parameters I took the concept and ran with it.

I have been tinkering with this muffin recipe for several months. I have used various combinations of whole wheat flour, all-purpose flour and almond flour. I put oats in the batter, and then I put more oats in the batter. I put chocolate chips inside and on top, then just inside. I made umpteen variations of the crumb topping. I played with the sweetness level. Some versions were a little too grainy, others were too sweet or not sweet enough. Some topping attempts fell off the muffins as I took them out of the pans, some sank into the batter and others melted and ran off in the oven.

DSC_0022

The final recipe (at least for now) is a tender, almond-scented muffin full of chocolate chips and topped with a buttery almond topping. The batter has both oats and whole wheat flour, along with a moderate level of sugar. I used oil in the muffins, but butter in the topping for flavor.

We still aren’t tired of these muffins, and we have been eating them for breakfast and snacks for at least two months now. If that isn’t an endorsement, I don’t know what is.

Download or print the recipe here.

Almond Topped Chocolate Chip Muffins
From The Cook’s Life
Makes 12 muffins

Muffins:
1½ cups buttermilk
1 cup oats, quick or old-fashioned
¼ cup oil
1 egg
⅓ cup sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
½ cup white whole wheat flour (or all-purpose flour)
¾ cup all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
2 teaspoons baking powder
1 cup semi-sweet or dark chocolate chips

Topping:
¼ cup sliced almonds
¼ cup rolled oats, quick or old-fashioned
3 tablespoons sugar
2 tablespoons butter

Mix the buttermilk and oats together in a large bowl and set aside while you gather your ingredients and make the topping.

Preheat the oven to 375 degrees. Lightly grease 12 standard muffin cups and set aside.

Make the topping:
Use a food processor, mini chopper or a pastry blender to mix together the almonds, oats and granulated sugar. When the mixture is fairly finely ground, with the almonds mostly broken up, add the butter and mix until everything starts to clump together slightly and looks like coarse wet sand. Refrigerate topping while you mix the muffins.

Add the oil, egg, sugar, almond extract and vanilla extract to the oat and buttermilk mixture. Mix well.

Mix the whole wheat flour, all-purpose flour, salt, baking soda and baking powder together in a small bowl. Add to oat mixture and stir gently. Do not beat or you will end up with tough muffins. When the flour is almost completely mixed in, add the chocolate chips and stir until there are no streaks or pockets of dry flour.

DSC_0009

Divide batter evenly among the greased muffin cups, which will be almost full. Use a measuring tablespoon to divide the topping between the muffins, using about 1 tablespoon per muffin. Keep most of the topping toward the middle of each muffin. If the topping is compacted into mounds, use your finger to break them up slightly.

DSC_0016

Bake the muffins for 13-15 minutes, or until tops are golden brown and bounce back when touched lightly. A toothpick inserted in the middle of a muffin will come out with just a few moist crumbs, if you can manage to miss the chocolate chips.

Let muffins cool in the pan for about 10 minutes to firm up a bit. Then remove them from the pan to finish cooling on a wire rack. Serve warm or at room temperature.

Store at room temperature in an airtight container for up to two days. After that the muffins will start to get dry. Freeze for longer storage. Thaw at room temperature for a few hours, or in the microwave for about 20 seconds per muffin.

 

Oatmeal Chocolate Chip Cookie Bars

DSC_0001

The other day I was looking for a recipe to make a slightly healthier snack for Calvin (and me, to be truthful). I remembered that my mom had made a recipe from Cooking Light Magazine for cookie bars baked in a pie plate and sliced into wedges. I found the recipe and then promptly made a bunch of changes.

I used sliced almonds instead of the chopped pecans called for, since I was feeling lazy and didn’t want to chop my pecan halves. I also used a whole egg instead of an egg white. I used white whole wheat flour instead of all-purpose flour to up the nutrition and fiber a bit. I also doubled the original amount of chocolate chips, because, why not?

To top it off, when I made a second batch, I reduced the sugar because I thought the first ones were too sweet. You can use either amount of sugar listed, with no other changes to the recipe. I also reduced the canola oil to one tablespoon in the second batch. It made the bars a little more cake-like and less cookie-like. The difference was slight, so I’ll let you decide how you want them. The wedge in the picture is more cookie-like and the square bars in the background are more cake-like.

You can bake these in a pie plate and cut them into wedges, as in the original recipe, or use a square pan and cut squares. The wedges are a little fragile and tend to lose their points. The square bars are better for packing into lunches, or eating with your fingers while you stand over the pan. Just in case you know anyone who would do that.

The original recipe was called Granola Cookie Wedges, which I thought was slightly misleading. They have no granola in them. I think they are supposed to resemble commercial chocolate chip granola bars, but I’m not sure. There was no explanation in the original recipe. I ditched “granola” in the name in favor of “oatmeal.”

These truly go together in just minutes, and they only require a bowl and a spoon to make – no mixer. I mixed them up before the oven had time to preheat, if that gives you any indication.

While not exactly health food, these are healthier than a chocolate chip granola bar from a box. And they taste a lot better too. Take a few minutes to whip up a batch and see what you think.

Download or print the recipe.

Oatmeal Chocolate Chip Cookie Bars
Adapted by The Cook’s Life from Cooking Light
Makes 12 wedges or bars

Use the smaller amount of brown sugar to make these slightly less sweet, if you prefer. Use the smaller amount of canola oil for more cake-like bars, the larger amount for more cookie-like bars.

¼-⅓ cup packed dark brown sugar
1-2 tablespoons canola oil
1 tablespoon melted butter
1 teaspoon vanilla extract
1 egg
¼ teaspoon salt
¼ teaspoon baking soda
½ cup white whole wheat flour or all-purpose flour
½ cup oats (I used old-fashioned)
¼ cup sliced almonds (or chopped nuts of your choice)
¼ cup chocolate chips

Preheat oven to 350 degrees. Lightly grease a 9-inch pie plate or 8-inch square pan. Set aside.

Mix brown sugar, oil, melted butter, vanilla and egg together. Add salt, baking soda, flour, oats, almonds and chocolate chips and mix well.

Spread batter in prepared pan, making sure top is level.

Bake for 12-15 minutes, or until the center is set. Cool in pan on rack for at least 5 minutes before slicing into 12 wedges or bars.

Baked Sweet Potato Chips

DSC_0021

I love the bags of sweet potato chips from the store, but I don’t love the calorie count or the price. I have been working on my own baked version for months now, with various levels of success. I have made leathery chips, shattering chips and many, many burned chips. I finally am to the point that I am consistently making crunchy chips with a nice sweet potato flavor, and without burning most of them.

I tried high heat in the beginning, thinking to treat the chips like oven fries. No go. I managed to burn most of the chips blacker than charcoal; only saving about six edible chips. Then I tried very low heat, which did make sort of crispy chips, while they were hot. When they cooled they were leathery and hard to chew. Not a pleasant eating experience when you are expecting crispy chips. I think sweet potatoes have a bit of a Goldilocks syndrome, liking it not too hot or too cold. I used moderate heat and they were just right, crispy without a hint of chewiness, lightly browned and full of sweet potato flavor.

DSC_0013

It is important to slice the potatoes thin enough. Too thick and you will never get them crispy before they burn. I have a mandolin that works beautifully. If you don’t have one, use a food processor. You can use a knife, but it is hard to get them consistently thin enough. My slices were almost see-through and were certainly thinner than I could get them with a knife.

This is not a recipe to make when you are distracted with too many things. You can’t throw them in the oven and walk away until the timer goes off. Trust me. You need to be in the kitchen to make sure you aren’t incinerating your beautifully sliced sweet potatoes. You don’t have to pull up a chair and watch them through the oven door’s window, but you do need to be in the same room while they are baking so you can smell if they are getting too brown. You can certainly do these while you are making dinner. Or while you wash dishes or organize the pantry or whatever kitchen chores suit your fancy.

One sweet potato, sliced very, very thin makes a bunch of chips. Now I am even more amazed at how much a bag costs in the store, since it probably contains about a potato and a half. Leave the expensive bags of fried chips at the store and bake some of your own. And then eat them, warm from the oven, licking salt from your fingers and patting yourself on the back for making a healthy snack.

Download or print just the recipe here.

Baked Sweet Potato Chips
From The Cook’s Life
Makes 3-4 cups chips

Cooking spray
1 large sweet potato, scrubbed
1 tablespoon olive oil
salt

Preheat oven to 300 degrees. Lightly spray two baking sheets with cooking spray.

Peel, if desired, and slice sweet potato into very thin slices. I use a mandolin set on the thinnest setting – the slices are less than 1/16th of an inch thick. You can also use a food processor with the thinnest slicing blade. A knife will work, but you need a very sharp blade and patience.

Arrange the sweet potato slices on the greased baking sheets. You can overlap them, but try to keep only the edges overlapping. The sweet potatoes will shrink when you bake them, leaving plenty of room later. If you end up with any half slices or extra thin slices, double them up so they won’t burn.

Drizzle the slices with olive oil and sprinkle lightly with salt.

Bake for 15 minutes. Remove pans from oven and turn slices over. Yes, you need to turn them all over. It is tedious, but it helps them to crisp. Move the browner edge slices to the middle of the pan and move the middle slices to the edges. Return to oven for 15 more minutes. Stay in the kitchen. If you start to smell brown sweet potatoes, check the pans immediately.

After 15 minutes, remove pans from oven. Remove any chips that are crispy and browning. Yes, take them off now. Don’t think they will be fine while the other chips cook. They won’t. They will burn. Take them off the pan. Return any limp chips to the oven for five more minutes. Stay in the kitchen. Repeat until all chips are crispy.

Cool on pans or on a plate. Chips will get slightly crispier as they cool. Store in an airtight container for a few days, or eat them warm from the oven until they are gone.

Juice Jigglers

DSC_0011

I have a bottle of cranberry-grape juice that I bought to use in smoothies. Turns out none of us like that flavor in our smoothies. And none of us are juice drinkers, so it has been sitting in the fridge, staring at me every time I open the door. I kept trying to think of things to use it in, but I hadn’t found anything until today.

Calvin and I are participating in a famine awareness lock-in tonight at our church. The kids, and adults, try not to eat to get a slight understanding of how hunger impacts people around the world. Obviously we can’t truly understand, since we are only missing a meal or two, and we have abundant food available when we decide we are done. But it is an exercise in awareness. We are shopping for a local food pantry with money donated from the congregation and then we are heading back to the church for more activities and (hopefully) sleep at some point.

The organizer asked for people to bring jello and juice for snacks in case anyone gets too hungry. I am fine with regular jello, but it always tastes artificial (go figure, since it is). I wondered if I could use unflavored gelatine to make my jug of juice into finger jello snacks, otherwise known as jigglers. A quick look at the box of gelatine showed me that, yes, I could.

The original recipe called for an optional addition of sugar or honey. I figured that cran-grape juice is plenty sweet enough, so I added no extra sugar. You can use any kind of juice you like to make these, and other kinds might need a bit of extra sugar. I like the slightly less sweet taste of just juice, but add sugar if you feel the need. Taste the mixture before you chill it and see if you want the extra sugar or not.

I think my jigglers are pretty tasty. Here’s hoping the kids do too, or I’ll be eating them for the next week.

Download or print the recipe here.

Juice Jigglers
Adapted from Knox Gelatine
Makes about 80 squares

4 cups fruit juice, divided
4 envelopes unflavored gelatine
2 tablespoons sugar or honey, optional

Measure 1 cup juice into a large bowl. Sprinkle gelatine onto juice and stir to combine. Set aside.

Heat remaining 3 cups juice until boiling. You can use the microwave or the stovetop. I did mine in the microwave and it took well over five minutes. I think using the stovetop would have been faster.

Pour hot juice into gelatine mixture and stir until gelatine is fully dissolved, 2-3 minutes. Taste the mixture and add the optional sugar if you think it needs it.

Pour mixture into a 9 by 13 inch pan. Chill for 3 hours, or until set. Cut into small squares to serve. Store in refrigerator.

 

Cookies for Breakfast

I can’t believe I am advocating cookies for breakfast, but these really are healthy enough that I have been letting Calvin eat them for breakfast. They are certainly healthier than a commercial granola bar or cereal bar. If you aren’t ready to sanction cookies for breakfast, they also make a great snack, and just one leaves you more satisfied than a handful of pretzels, with a whole lot more nutrition.

I first saw the recipe on Emmy Cooks, which is worth a look, if you have time to check it out. Emmy got the recipe from another blog, Blue Kale Road, which she links to in her post. Another good read. Emmy made a couple of changes to the recipe and I made a few of my own.

The original recipe called for filling these with jam or preserves, as in a traditional thumbprint cookie. That sounded good to me, but I knew Calvin wouldn’t be crazy about them, so I filled some with raspberry jam, some with peanut butter and some with dark chocolate chips. Calvin prefers the chocolate and peanut butter ones, Rich the raspberry. I like them all.

These go together in minutes, and you only need a bowl and a wooden spoon. If you don’t keep whole wheat flour or oats on hand, these cookies are worth a trip to the store.

Play with these and see what you like the best, or what adaptations you want to make. Maybe more spices, no spices, almond extract instead of vanilla or no extract. Make changes, or make them as is, but make them. These are too good and too easy to go in the “someday” file. Post back and let me know how you like them when you try them.

Breakfast Thumbprint Cookies
Makes 24-30 cookies

I have used both imitation and real maple syrup in these. Use what you have on hand.

1 ½ cups rolled oats, old fashioned preferred
¾ cup oat flour*
1 ½ cups whole wheat flour (I used white whole wheat)
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ cup maple syrup
½ cup oil, olive or canola or a combo of the two
1 teaspoon vanilla extract

Filling suggestions:
Jam
Peanut butter mixed with honey or maple syrup
Chocolate chips

Preheat the oven to 375 degrees. Lightly grease two cookie sheets, or line them with parchment. Set aside.

In a large bowl, mix the rolled oats, oat flour, whole wheat flour, baking soda, salt and cinnamon. Add maple syrup, oil and vanilla and mix well, until there are no dry pockets of flour or oats. You might not think it will come together, but keep mixing and you will get a stiff dough.

Use a small cookie scoop (mine holds a scant 2 tablespoons) or your damp hands to make  balls of dough. Flatten each ball slightly and use your thumb and fingers to make a well in the middle, building up the edges to hold the filling. If the cookies crumble, just press the edges back together with your fingers. Keep your hands damp and the dough won’t stick to them.

Now it is decision time: If you are using jam, fill each depression with about a teaspoon of jam at this point.

If you want to use peanut butter or chocolate, you will fill the cookies about halfway through the baking time. Bake them empty for the first 5 minutes and then fill. While they are beginning to bake, mix the peanut butter with a little honey or more maple syrup to loosen it just a bit. I used about 3 parts peanut butter to one part honey. Fill the cookies with about a teaspoon of your peanut butter mixture. Spread the filling out with a damp finger – it won’t change shape in the oven.

Or use about 5 chocolate chips per cookie. The chips will melt during the second half of the baking time. After the cookies come out of the oven, use the tip of a spoon or knife to gently smooth the chocolate.

Bake the cookies for 10-12 minutes, or until the tops are just starting to brown. If you are using peanut butter or chocolate, fill the cookies after 5 minutes in the oven.

Carefully remove cookies from baking sheets and allow to cool completely on racks. These keep well at room temperature, or you can freeze them for longer storage. The chocolate ones are good warmed in the microwave for a few seconds to melt the chocolate.

*If you don’t keep oat flour on hand (and I don’t) you can make it by grinding oats finely in a food processor, blender or coffee grinder. I find that ¾ cup of oats makes slightly more than ¾ cup of oat flour. Grind the oats, then measure the oat flour. Use any leftovers in pancakes, muffins or cookies.

Download the recipe here.

Chips, crisps and crunchies

Parmesan and olive oil on 100% whole wheat pitas.

We love crunchy snacks, like just about everybody. But we don’t buy them very often, because we eat way too many of them, and they aren’t exactly health food. We have figured out a way to make them marginally healthier by making our own. Pita chips have been our favorite, or at least the ones we make the most often. We don’t make them all the time, but every time we do we wonder why we waited so long to do it again.

Sliced into triangles, before baking.

You don’t need a recipe for these (but I’m including one anyway), just a little imagination and a hot oven. Try them when you are looking for something to do with the kids, or yourself, on a rainy weekend. They don’t take long, and you get to eat the results right away. And not just pita chips, but bagel chips, pretzel chips or any other kind of bread product you can think to slice, flavor and crisp up in the oven. Yes, you can buy them, but there is a fun factor in making your own – trying out new flavor combos from whatever you can find in the spice cabinet. And have you priced a bag of pita chips lately?

I think the first thing we tried were bagel chips, probably over fifteen years ago. I can’t say we have made them many times, but when we do we usually eat them in one sitting. Here is the recipe as I remember it (not a direct quote) from Bernard Clayton’s “New Complete Book of Breads” recipe for bagels – Another thing to do with bagels is to slice them horizontally into three or four rounds (easy for him to say, ours were more irregular shapes), spread with softened butter, sprinkle with salt and bake until the butter soaks in and the rounds are crunchy. Who can pass up a passage talking about the butter soaking in? Not us, certainly!

Ready for the oven: olive oil, garlic powder and salt on the left, olive oil and Parmesan on the right.

Next were pita chips, before you could buy them in every grocery store. Slice pita breads into wedges, separate the two layers and spread them out on a baking sheet. A little brush with olive oil and a sprinkle of freshly grated Parmigiano-Reggiano or salt, garlic powder or other spices, then bake them at 350 for 8-12 minutes, or until they are golden and crunchy. Check on them often and stay in the kitchen – they can go from golden brown to burned in no time. You can see in the top picture that I rescued them just as some were getting pretty brown.

The most impressive were the pretzel chips. And of course there is a story. This one starts with an open house Rich’s company hosted last fall. They were reaching out to local businesses, so the refreshments were beer from a local microbrewery and local soft pretzel sticks. There were loads of pretzels left over. I figured we could do something with them, so I asked Rich to bring a bunch home the next day.

Besides the bowl and the food processor full, there were two pans in the oven and more pretzels waiting to be sliced.

By the time we had time to work with them, they were a full 48 hours old and were the texture of rebar, covered with melting salt from the humidity in the air. I had been thinking pretzel chips, but after sawing the first one into rounds with a bread knife, I was ready to throw the rest out for the squirrels, but I was afraid they would throw them back and break a window. Then we got the bright idea of using the slicing blade on the food processor. It truly was like magic. Three or four sticks fit into the feed tube at once and came out in almost paper-thin slices in about ten seconds.

We spread them out on baking sheets, drizzled them with a little olive oil, skipped the salt because they were plenty salty enough already, added a teeny bit of garlic powder and baked them until they were crispy. Pretzel chips!

It was truly amazing the volume of chips we got out of thirty long pretzel sticks. After eating way too many quality control samples, we had big container for us, and a huge 2-gallon bag of pretzel chips to send back to work with Rich. He came home empty-handed the next day, passing along kudos and requests for the recipe. One guy didn’t believe we had made them and wanted to know where Rich bought them.

Out of the oven and ready to eat.

The next time you are faced with a boring afternoon or a lack of snacks, dig out the pitas, bagels, baguettes, tortillas or whatever bread products you can find. Slice them (very thinly, so you don’t break any teeth), drizzle or brush on a little olive oil or melted butter, add whatever cheeses, herbs or spices appeal to you and bake until crunchy. Call them chips, crisps or crostini. Serve them at a party and let everyone ooh and aah over your culinary skills. Or eat them all by yourself in the kitchen as soon as they come out of the oven. I won’t tell…
Download recipe here. 

Pumpkin Spice Muffins

I like to start my day with a healthy breakfast so I know I will get at least one low-fat, high fiber meal in my day. Usually that means a bowl of cereal and skim milk. For some strange reason, despite all the baking I do, I usually don’t eat anything homemade for my week day breakfasts. Not sure how that happened, but you can’t always explain your eating quirks, right?

Lately Calvin has been eating homemade pumpkin muffins for breakfast. These have a whole can of pumpkin in twelve muffins and they also have bran cereal, whole wheat flour and not much sugar or fat. Not sure why it took me so long to realize that they fit my criteria of a healthy breakfast, with a vegetable serving to boot. Now Calvin is tired of the muffins and has moved on to something else, but I am enjoying my muffin every day.

I first found this recipe for pumpkin bran muffins on King Arthur Flour’s baking forum, The Baking Circle. I wish I could remember which member posted the recipe, so I could give credit. Whoever you are, it is a great recipe and I thank you for sharing it!

As a lot of bakers do, I made my own tweaks to the recipe. I changed the name to Pumpkin Spice Muffins from Pumpkin Bran Muffins, since bran in the title will turn some people off. The original muffins had only all-purpose flour, but I figured that if you are going for a healthy muffin, why not use mostly whole wheat flour? I added a bit of wheat germ to up the nutrition even more. You can certainly use all-purpose flour, as I note in the recipe. I also replaced the melted butter with canola oil to cut down on the saturated fat. I changed the spices to suit our tastes – adding more cinnamon and ginger and replacing allspice with nutmeg and cloves to mirror the spices we like in pumpkin pie. These are pretty spicy as written – feel free to cut back on the spices or change them to make the muffins your own.

The original recipe also had you refrigerate the batter overnight before baking them. The first time I made them, I somehow skipped over that detail completely. I had the oven preheated already and I really wanted muffins, so I baked them immediately and they were fabulous. If you want to have hot, fresh muffins, you could certainly follow the original recipe’s directions to refrigerate them overnight. Personally I like the muffins room temperature instead of warm, so I haven’t tried this.

You will have to buy a box of bran bud/”twig” cereal to make these. I found Kellogg’s All-Bran, which is what the recipe calls for. I imagine you can use any kind of bran bud cereal, but I don’t know if flakes would work. I don’t imagine they would ruin the recipe, but the results might be different. I only use the cereal in these muffins, but it keeps very well. I just close the top of the inner bag with a chip clip and keep the box in the back of the pantry until I am ready to make the muffins again

The original recipe had nutrition information, so I tried inputting my revised recipe into a couple of sites that will calculate the nutrition information. I got different results on each site, and I don’t know which one is accurate, so I am not including nutrition information here.

Even without the exact numbers, you can figure out some things with a calculator. There is about a teaspoon of oil in each muffin, along with 1/6th of an egg and a tablespoon of sugar, if you use a full teaspoon on top of each muffin. There is somewhere between 4 and 7 grams of fiber in each one (depends on which site you look at), a full day’s requirement (and then some) of vitamin A from the pumpkin and a fair bit of protein from the whole grains, buttermilk and eggs. When you break it down these are pretty healthy, and you know exactly what is in them, since you made them yourself.

I usually make a batch of these and put most of them in the freezer, as they are really best the day you make them. Rich usually takes a frozen one to work with him and it is thawed by the time the mid-morning munchies hit.

Pumpkin Spice Muffins
Adapted from a KAF Baking Circle member recipe
12 muffins

1 can (15 ounces) pumpkin (not pumpkin pie filling)
1 cup bran bud cereal (like Kellogg’s All-Bran)
¼ cup canola or vegetable oil
¼ cup sugar
¼ cup brown sugar, packed
2 eggs, lightly beaten
¾ cup buttermilk
1 cup white whole wheat flour*
2 tablespoons all-purpose flour*
2 tablespoons wheat germ*
1½ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground nutmeg
1/8-1/4 teaspoon ground cloves
1½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup raisins (optional)
Granulated or coarse sugar for topping (optional)

Preheat oven to 375 degrees. Grease a 12-cup standard muffin pan and set aside. In a large mixing bowl, combine pumpkin, bran cereal, oil, sugar and brown sugar. Stir to combine. Stir in eggs and buttermilk.

In a separate bowl, combine white whole wheat flour, wheat germ, all-purpose flour, spices, baking soda, baking powder, salt and raisins, if using. Stir to mix. Add flour mixture to pumpkin mixture and stir gently to combine.

Fill muffin pans, using a heaping quarter cup of batter for each muffin. Cups will be almost full. These rise up to be beautiful, tall muffins, without spilling over. Sprinkle the tops of the muffins heavily with sugar (about 1 teaspoon per muffin), if you like.

Bake muffins for 25-28 minutes, or until a toothpick inserted in the middle of a muffin in the middle of the pan comes out with just a few moist crumbs, not batter. Cool muffins in the pan for 5-10 minutes and then remove them to a rack to cool completely. Store in an airtight container for a day or two, or freeze for longer storage.

*You can use a total of 1¼ cups all-purpose flour instead of the white whole wheat flour, all-purpose flour and wheat germ, if you prefer.

Download recipe here.