Basic Muffins

Basic Muffins Recipe: Whole Wheat Flour, Honey, Applesauce, and Raisins

Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 12

Introduction

The Basic Muffin recipe is a timeless classic that offers a perfect start for anyone looking to dive into the world of baking. This recipe is designed to be simple yet versatile, allowing for numerous variations and personal touches. With whole wheat flour, honey, and applesauce, these muffins not only taste delicious but also lean towards a healthier option compared to their store-bought counterparts.

History

Muffins, in one form or another, have been around since the Middle Ages. However, the type of muffins we are familiar with today, especially in the United States, began to gain popularity in the 19th century. This basic muffin recipe is a nod to those early recipes, focusing on simplicity and the joy of homemade baking.

Ingredients

2 cups whole wheat flour
2 tsp baking powder
0.25 cup honey
2 cups water, or nut milk
2 tbsp applesauce
0.5 tsp vanilla
0.5 cup raisins

How to prepare

Combine the dry ingredients.
Combine the wet ingredients.
Fold the dry and wet ingredients together until they are just moistened.
Spoon the mixture into lightly oiled or non-stick muffin tins.
Bake at 350°F (177°C) for 30 minutes.

Variations

This basic recipe can be easily modified to suit your taste preferences. Add nuts, chocolate chips, or different types of dried fruit to the batter for variety. You can also replace the honey with maple syrup or use almond milk for a dairy-free version.

Cooking Tips & Tricks

To ensure your muffins come out perfectly, avoid overmixing the batter as it can lead to tough muffins. Also, filling the muffin tins three-quarters full will give them room to rise without spilling over. For an added touch, sprinkle a little sugar on top before baking for a crispy, sweet crust.

Serving Suggestions

These muffins are delicious on their own or with a pat of butter or jam. For a more filling breakfast, pair them with a serving of Greek yogurt and fresh fruit.

Cooking Techniques

For evenly baked muffins, rotate the muffin tin halfway through the baking time. If you prefer a moist muffin, check them a few minutes before the recommended baking time as ovens can vary.

Ingredient Substitutions

If you don't have applesauce on hand, you can substitute it with the same amount of mashed banana or pumpkin puree. For a gluten-free version, use a gluten-free flour blend instead of whole wheat flour.

Make Ahead Tips

These muffins can be made ahead and stored in an airtight container at room temperature for up to 3 days or frozen for up to a month. Simply thaw overnight at room temperature or warm them up in the microwave for a quick breakfast.

Presentation Ideas

Serve these muffins on a rustic wooden board for a charming, homey presentation. A dusting of powdered sugar or a drizzle of honey can add an extra touch of sweetness and elegance.

Pairing Recommendations

Pair these basic muffins with a cup of coffee or tea for a comforting breakfast or afternoon snack. They also go well with a glass of milk or a smoothie for a more nutritious option.

Storage and Reheating Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-lock bag. Reheat in the microwave for 20-30 seconds or in the oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

A single muffin contains approximately 200 calories, making it a moderate option for those monitoring their calorie intake.

Carbohydrates

Each serving of these basic muffins contains approximately 45 grams of carbohydrates. The whole wheat flour and honey provide a healthier source of carbs, making them a great option for a quick breakfast or snack.

Fats

These muffins are relatively low in fat, with about 2 grams per serving. The use of applesauce instead of oil or butter not only adds moisture but also significantly reduces the fat content, making them a heart-friendly option.

Proteins

Each muffin contains about 6 grams of protein, primarily from the milk and whole wheat flour. This makes them a satisfying option that can help keep you full longer.

Vitamins and minerals

These muffins are a good source of several vitamins and minerals, including calcium from the milk, iron from the whole wheat flour, and potassium from the raisins. They also contain small amounts of vitamin D and B vitamins.

Alergens

This recipe contains milk and wheat, which are common allergens. Those with allergies or sensitivities to these ingredients should take caution.

Summary

Overall, these basic muffins offer a balanced nutritional profile, with a good mix of carbohydrates, proteins, and essential vitamins and minerals. They are lower in fat and calories than many store-bought options, making them a healthier choice.

Summary

This Basic Muffin recipe is a versatile and healthier option for those looking to enjoy homemade baked goods. With simple ingredients and easy-to-follow instructions, it's perfect for beginners and experienced bakers alike. Whether enjoyed as a quick breakfast, a snack, or a dessert, these muffins are sure to satisfy.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Basic Muffins. It was a warm summer day, and I was just a young girl visiting my aunt in the countryside. My aunt was known for her delicious baked goods, and that day, she decided to teach me how to make her famous muffins.

As we entered the kitchen, the aroma of freshly baked goods filled the air. My aunt handed me a worn-out recipe card and told me to read it carefully. The card was stained with flour and had handwritten notes scribbled all over it. It was clear that this recipe had been passed down through generations.

I gathered the ingredients – flour, sugar, eggs, milk, and butter – and began to mix them together. My aunt stood by my side, guiding me through each step with gentle encouragement. She showed me how to sift the flour, beat the eggs, and fold in the melted butter. The batter was thick and creamy, with a hint of vanilla that lingered in the air.

Once the batter was ready, my aunt helped me spoon it into the muffin tin, filling each mold to the brim. She then placed the tin in the oven and set the timer. As we waited for the muffins to bake, my aunt shared stories of her own childhood, when she first learned how to bake from her own grandmother.

Soon, the timer went off, and my aunt pulled the muffins out of the oven. They were golden brown and perfectly puffed, with a slight crust on top. The smell was irresistible, and I couldn't wait to taste them.

We let the muffins cool for a few minutes before digging in. The first bite was pure heaven – moist and fluffy, with just the right amount of sweetness. My aunt smiled at me, her eyes twinkling with pride.

From that day on, I was hooked. I couldn't wait to learn more recipes from my aunt and perfect the art of baking. I spent hours in the kitchen, experimenting with different ingredients and techniques, always striving to create the perfect muffin.

Over the years, I have tweaked the recipe for Basic Muffins to make it my own. I have added fresh fruit, nuts, and spices to create new and exciting flavors. But no matter how many variations I try, the original recipe will always hold a special place in my heart.

Now, as I pass on this recipe to my own grandchildren, I hope they will cherish it as much as I do. Baking has always been a way for me to connect with my loved ones and create lasting memories. And I know that every time they bite into a warm, freshly baked muffin, they will think of me and the love that went into making it.