Muffins! (1st attempt)

I have been waiting around to find a great muffin recipe for a long time. I like to use ingredients I always have on hand for my recipes. Premade mixes are great, but you never know when your little one will chant, "muffins, muffins". To stop the chanting, I decided to try my hand at making them. If my daughter didn't like them, I suppose I would at least have the benefit of never hearing that muffin chant again! So without further ado, muffins, muffins, muffins!

Ingredients:

1 Cup Low Protein Baking Mix ( I use the recipe from Cook for Love)

3 Tblsps sugar (or more)

2 tsp baking powder

1/2 tsp baking powder

1/2 tsp vanilla extract

1/4 tsp salt

3 Tblsp canola oil

2 Tblsp water (or a little more)

140 grams fruit (I used 70 grams each of banana and raspberries)

spices

I started by portioning out the fruit and mashing them up. To the banana I added 1/4 tsp cinnamon and 2 Tblsp sugar. In the raspberry bowl, I added 1/8 tsp cardamon and extra sugar. The raspberries needed more help to sweeten them up. There are a lot of other spices that go great with raspberries, but after smelling some of them, my daughter did not want anything else but the cardamon.

Next I mixed up all of the dry ingredients, but not before my son stopped to show me this:



This is a lego microwave. There is a drumstick inside.



Anyway, you can see the mashed up fruit and the dry mix here. I also divided the vanilla, canola, and water in half and added to each of the fruit bowls. If you were making only one kind of muffin, you could add it all into the one mix. This was my first time making them, so I wanted to try two different flavors.

Next, I added 1/2 of the dry mixture to each fruit bowl and mixed.

Raspberry mix.

Banana mix.

Then, I had to take a break to take a picture of my daughter in her "chef's clothes". I suppose that is her chef's pose also. At this point I was wondering if the kids would ever let me get the muffins in the oven!

I coated the muffin pans with canola oil and put them in without papers. The test muffin I baked ended up with 1/3 of the muffin stuck to the paper.

The raspberries came out this neat blue color. It looked horrible after I mixed it with the baking mix. It was this icky grey color.

I baked them in a 400 degree oven for about 15 minutes.

Here they are! My kids both liked them. They didn't rise very much at all, so I am wondering if I should try adding some xanthum gum next time. Anyway, they were well worth the effort of trying. They were gone in two days.

The banana muffins turned out to be 18mg phe per muffin and the raspberry were 16mg phe per muffin.

If you use the recipe and want to use a different fruit and spice combination, everything expect fruit and spice is 89.9mg phe for the recipe.

Take care and enjoy!

~Michele