100% whole wheat muffins

I know. I haven’t posted a recipe in months. But since I’ve made this one now three times in a week, I figured it was time to share it!

1/4 cup oil
1 egg
1 cup milk
1/6 to 1/4 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 cups whole wheat flour

In a large bowl combine the oil, egg, milk, sugar and salt. Mix it very well with a whisk. Add in the baking powder and flour. Mix again until all of the dough is just barely moist, about 20 or 30 strokes, max. Do not over mix. Spoon the batter into well-oiled muffin cups. Bake at 350° for about 20 minutes. Remove from the oven and cool slightly before removing from the pan.

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Morning Glory Muffins

Perfect Sunday afternoon treat, despite the name.

1 1/3 cup whole wheat flour
1/3 cup sugar
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
pinch nutmeg
1/4 teaspoon salt
2 eggs
1/2 cup oil
1/3 unsweetened lait caillé
1 teaspoon vanilla
1 apple, cored, peeled and diced
1/4 cup seedless raisins
1/2 cup grated carrots
1/2 cup grated zucchini
1/4 cup dried flaked unsweetened coconut

In a large bowl, mix together flour, sugar, baking soda, cinnamon, nutmeg and salt; break up any lumps with your fingers or a wooden spoon.

In a separate bowl, whisk together eggs, oil and vanilla, then add to flour mixture and stir just until combined. Add apples, raisins, carrots, zucchini and coconut and stir gently until well combined.

Spoon batter into paper-lined muffin tins, filling each about 2/3 full. Bake for 25 to 30 minutes, or until cooked through.

Mango-bissap muffins

I modeled this recipe after one of our favorites, but used local fruit. The cornmeal gives a good texture, but not too heavy.

3/4 cup flour
3/4 cup whole wheat flour
1/2 cup cornmeal (semoule de maïs)
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1 egg
3/4 cup milk
1/4 cup oil
1/2 cup small cubes of fresh, ripe mango
1/4 cup rehydrated bissap flowers, chopped into small pieces

Mix the dry ingredients in a large bowl.

In a second bowl, mix the egg, milk and oil well.

Stir the wet ingredients into the dry until just mixed. Gently fold in the mango and bissap.

Spoon the batter (it will be thick) into paper-lined muffin tins. Bake in preheated oven at 350 degrees until a knife inserted in center comes out clean.

Chocolate banana muffins (all whole wheat!)

Perfect healthy snack for chocolate-lovers!

2/3 cup sugar
1/2 cup oil
2 eggs
1/4 cup strong brewed coffee, cooled
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup plain yogurt or lait caillé
2 cups whole wheat flour
1/2 cup cocoa
1 tsp baking soda
1 tsp salt

Mix sugar and oil in large bowl. Stir in eggs and coffee until well blended. Add bananas and yogurt. Beat until smooth. Stir in flour, cocoa, baking soda and salt just until moistened.

Fill lined muffins cups about 3/4 full. Bake in preheated oven 350° for about 25 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes. Remove from pans and place top side up on wire rack. Cool completely, about two hours.

Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Similar recipes on this site:
Coffee banana bread
Citrus spice banana bread
Applesauce breakfast bread
Spiced carrot zucchini bread
Britt’s zucchini bread
Hungarian apricot bread

Bacon, mushroom and cheese breakfast bread

This recipe is more on the fluffy biscuit side rather than a dense breakfast casserole.

1 recipe Southern Girl’s Biscuits
5 eggs, beaten
6 strips bacon, crumbled
3-4 white mushrooms, washed and quartered
1/4 tsp salt
pinch of rosemary
a bit of cubed or grated cheese, maybe Gouda or Emmental, Cheddar or Swiss

Spread biscuit dough evenly in baking dish. Top with bacon, mushrooms, rosemary, salt, then cheese. Pour eggs over top. Bake at 350 degrees for 30 minutes or until firm and golden. As it bakes, the egg mixture will sink and the fluffy biscuit dough will rise the the top!

Spiced carrot zucchini bread

1 cup flour
1/2 cup sugar
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 tsp cloves
1/2 cup purée carrots
1/2 cup shredded zucchini
1/4 cup oil
1/4 cup buttermilk
2 eggs

Combine flour and the next 5 ingredients (through cloves) in a large bowl, stirring with a whisk. Add shredded zucchini to flour mixture; toss well. Combine canola oil, buttermilk, carrot purée and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined.

Pour batter into a loaf pan coated. Bake in preheated oven at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack then remove from pan.

Southern girl’s biscuits

As a good Southerner I have to share this amazing biscuit recipe. They are so light and fluffy, and easy to make!

2 cups flour
1 tsp salt
2 tsp sugar
3 tsp baking powder
1 tsp baking soda
2 T butter
1 1/2 cups plain yogurt or lait caillé
1/2 cup milk

Mix dry ingredients. Add butter and work in with pastry cutter until completely mixed in. (You can also pulse it in a food processor.) Add yogurt and milk and stir until just mixed. Shape batter into balls about 1 inch wide and place on a cookie sheet, spacing well. Bake in preheated oven at 450 degrees for 10-12 minutes or until just golden.

Cornmeal griddle cakes

This recipe came from my mom’s cookbook, but as I started making it I decided to tweak a bit. The cornmeal we had was a very coarse grind so I used less than the recipe called for, then added more flour to bind it. The result was a light, almost lacy, griddle cake.

3/4 cup flour
3/4 cup yellow cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 1/2 cup buttermilk
1 Tbsp melted butter

Combine dry ingredients and mix thoroughly. Beat the eggs in a separate bowl just until blended. Whisk the buttermilk and melted butter into the eggs. Pour the wet ingredients into the dry and whisk to blend. Do not overmix – a few lumps are ok.

Lightly grease a griddle with oil before making each batch of cakes. Use 1/3 cup measure to pour batter onto the hot griddle.

The griddle cakes are ready to flip when they look dry around the edges and bubbles break to form holes that don’t close.

Serve with butter and syrup, honey or preserves.

Papaya, banana and coconut muffins

I set out to make banana bread, but was a little short on a key ingredient: bananas. So I added some puréed papaya and coconut instead.

2 eggs
1/3 cup oil
1/2 cup lait caillé, plain yogurt, or buttermilk
1/2 cup puréed papaya
1/2 cup puréed banana
1/2 cup dried coconut
1/2 cup sugar
1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1 tsp baking soda
1 tsp salt

In a large bowl, mix dry ingredients.

In a second bowl, beat eggs. Add remaining wet ingredients, mixing well.

Pour wet into dry and mix until just blended. Spoon batter into muffin tins lined with paper baking cups, filling 3/4 full.

Bake in preheated oven at 350° for 15-20 minutes or until a sharp knife inserted in the center comes out clean. Let cool completely before serving. Store in an airtight container. These muffins freeze well for a breakfast or snack on the run.

Whole wheat banana bread with yogurt

I’ve heard of making quick breads with buttermilk, but what I had in the fridge was a big tub of plain yogurt. It made it so moist! I tried it the next time with lait caillé and was equally pleased.

2/3 cup sugar
1/2 cup oil
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup plain yogurt or lait caillé
2  cups whole wheat flour
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg

Mix sugar and oil in large bowl. Stir in eggs until well blended. Add bananas and yogurt. Beat until smooth. Stir in flour, baking soda, salt , cinnamon and nutmeg just until moistened.

Pour into a large loaf pan (9x5x3 inches). Bake in preheated oven 350° for about 1 1/4 hours, or until toothpick inserted in center comes out clean.

Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about two hours, before slicing.

Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Similar recipes on this site:
Coffee banana bread
Citrus spice banana bread
Applesauce breakfast bread
Spiced carrot zucchini bread
Britt’s zucchini bread
Hungarian apricot bread