Friday, September 27, 2013

eating my share: harvest glory

Fall is a fairy tale. It's simply enchanting when the leaves turn color and the sky appears even more blue. Baking is also a magical experience and Fall is perfect for freshly baked treats. This week, I repeated the combination of beets and carrots but in the form of muffins. Apple and warm spices join the party to round out the autumnal flavor.

I adapted a recipe for Morning Glory Muffins and renamed them Harvest Glory Muffins, partially out of disdain for the beautiful but voracious vines of their namesake flower but also to invoke the season. These muffins are full of nutritious vitamins and minerals. But that crumb topping? It's mostly decadence and you totally deserve it.

Harvest Glory Muffins

crumb topping
1/3 cup all-purpose flour
3 tbs rolled oats
3 tbs chopped pecans
4 tbs brown sugar
1/4 tsp cinnamon
salt pinch
4 tbs butter

Mix the dry ingredients together including nuts. Cut the butter into small bits and work in using your fingers. Rub the bits of butter in by using a pinching motion with your thumbs and forefingers. After a few minutes, you'll have a crumbly mixture.

muffin batter
1 1/2 cups all-purpose flour
1 1/2 cups buckwheat flour
1 cup white sugar (increase 1 1/2 for a sweeter muffin)
3/4 tsp cinnamon
1/4 tsp cardamom
1/4 tsp ground ginger
2 tsp baking soda
1/4 tsp salt
1 cup grated apple, no need to peel
1 cup grated carrots, peel if desired
1 cup grated beets, definitely peel
1/2 cup raisins
1/2 cup vegetable oil
3 large eggs
1/2 cup plain yogurt
1 tsp vanilla extract

Preheat the oven to 350.

Combine the dry ingredients in a large mixing bowl and whisk to combine. Add in the grated vegetables and fruits and stir until they're evenly coated with the flour mixture.

In a separate bowl whisk together the wet ingredients until thoroughly combined.

Make a well in the center of the dry mix and pour in the wet mix. Fold in until just combined. At this point, the batter does not look very appetizing. It is heavy, goopy and oddly colored due to the buckwheat and beets. Do not fret but forge ahead with belief in the magical power of baking!

onward with the magic
Butter, grease or spray a 12-cup muffin tin with nonstick spray. Divide the batter between the muffin cups. They will be filled generously with some of the batter mounding out of the pan.

Divide the crumb topping amongst the muffin tops, pressing and molding it onto the batter. Sweep up any stray crumbs from the pan and onto the muffins.

Slide the pan into the oven and onto the bottom rack to bake for 15 minutes. Switch to the top rack and bake another 10 minutes.

Cool in the pan for 10 minutes before transferring out of the tin and onto a cooling rack.

Now do you believe in magic?

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