It’s been a rough week. I’ve been feeling out of sorts and I just can’t seem to get my mind to focus. Maybe I just need muffins. These muffins, in particular. I made these gems a few weeks ago and they were perfect. The crumb was tender and light and they felt wholesome and completely right. If you are looking for cupcakes, look elsewhere. They aren’t sweet, but they certainly aren’t boring either. They may not look like the first thing you’d want to pick up, but trust me, hiding in that Plain Jane package are bites of brightness. It’s unexpected and delicious.
It’s a beautiful thing to have freshly baked muffins in the morning and maybe that’s all I need to shake myself out of this funk. Despite the lengthy ingredient list, they are a snap to put together. I made them in the evening and quickly devoured one with a cup of hot tea. The next morning, a muffin or two helped to round out my usual coffee & pink grapefruit mid-week breakfast. So maybe this evening I’ll try these again, a potential remedy to rid myself of this discombobulation. I’m sure they’d be wonderful with some of last summer’s frozen blueberries tossed in or keep things simple and bake ’em up plain.
Elsewhere: Wondering what utensils you need for your kitchen? Check out my latest post over at Poppytalk where I write about the essentials along with a few favorites.
orange multigrain muffins
(adapted from Moosewood Restaurant Cooks at Home)
1/4 c canola oil
3/4 c buttermilk
1/3 c brown sugar
1/2 c oats
1/4 c orange juice
zest from 1 orange
1/2 c all-purpose flour
1 c whole wheat pastry flour
1/2 c wheat bran
1/2 t cinnamon
large pinch each of nutmeg & cardamom
1/4 t salt
1 t baking soda
1 t baking powder
Preheat oven to 400F. In a large bowl, stir together the eggs, oil, buttermilk, brown sugar, oats, and orange juice/zest. In another bowl, combine the remaining ingredients and mix well. Add the liquids into the dry ingredients and stir just until a batter has formed.
Spoon batter into a paper-lined muffin tin (or just oil the tin) and bake for 20 minutes or until puffed and golden. Test with a fork to make sure it’s cooked all the way through. Cool for 5 minutes before removing from pan.