Muffins are one of the healthiest ways to start off the morning. Well, they were until certain national coffee chains turned them into sugar and fat bombs. However they can be returned to their original heart healthy goodness with adding all natural ingredients and home baking.Nothing beats a fresh from the oven muffin bursting with benefits..
Julia Moskin realizes this,being an expert home chef and baker,, and wrote about them in Wednesday's New York Times Food section. The paper dropped their breakfast issue then and it was centered on everything AM. Muffins are another aspect of the morning routine. Unfortunately most of the ones eaten are usually purchased through a drive through window and has more sugar than doughnuts and even Twinkies. As Joanne Chang, owner of several Flour bakeries in the Boston area puts it, muffins are nothing more than cake batter poured into muffin tins.How to make them paleo healthy again. By going back to paleo flavorings and ingredients. Instead of using refined white sugar, rely on maple syrup or honey. Make sure there are nuts and whole grains mixed in Sadly muffin recipes do need refined white flour in order for the bake to be successful. White flour gives not only taste but lightness.Its' gluten content also allows the batter to stretch, rise and give the muffins their rise.. Whole grain is the preferred and it can be varied with the ancient grains of millet, spelt and bran, just to name a few.Buttermilk is the preferred liquid because baking soda needs to be activated by liquid and acid. Try to use newly bought baking soda too . An older one will not give the desired effect.
What else is needed to create the perfect home baked muffin? Ms. Moskin recommends doubling up on the baking soda and baking powder to increase the size of the muffin tops.It also gives the batter a better chance of rising correctly.Stay away from over beating. Doing such will inhibit leaveners from working. Also ignore that age old advice of not filling up the tins to the top. Do so, but remember to grease the pan's top. This will prevent the muffins from sticking and breaking after they've been cooled.Another old baker' s rule that can be broken is don't rush the batter into the oven directly after mixing. Resting it allows the grains to soften and absorb the liquids. It produces a tender crumb and lightness. Baker Chang stores all of her batters overnight in the fridge to get the ultimate best texture. If you are making muffins are home, just leave the batter on the counter for an hour.Just resist the urge to stir it This will cause air bubbles which will expand cause the baking powder to reactivate and the baking powder to redouble its efforts. This will cause the muffins to have a small or little rise.
Muffins can be both healthy and tasty. The secret is baking them at home, where ingredients can be monitored . Try making a batch today and enjoy the benefits.