I love muffins. I like how easy they are to make. My kids like the fact they can grab a muffin and run off to work. Why did I start making muffins? When my daughter was a little girl, she had a sensitivity to wheat. So, the allergy
doctor suggested removing offending foods. I also had an issue with soy. It seems during the 80's soy started showing up in everything from muffin mixes, breads, cookies, etc. So, I started making my own bread with rice flour and muffins that I could add
different ingredients for my daughter and me. Since she is now grown up, she has outgrown the sensitivity to wheat. I still have a problem with soy. However, making muffins is still something I make on a regular basis.
This month the All Recipes Ambassdors are asked to photograph faceless recipes from Mexico. I found a muffin recipe that I liked and I thought I would share it with you. Lo and behold the same recipe is here on the US All Recipes
site. Of course I changed a few things in the muffin recipe.
The original recipe had baking soda, I used only 2 teaspoons of baking powder. The second time I made these muffins I used oil and I added a teaspoon of cinnamon instead of nutmeg. My family prefers cinnamon over nutmeg. I don't
care for the optional raisins so I left them out. The muffins looked rather boring, so I glitzed them up by adding sections of a clementine, ( Cuties.) Then, I cut a small slit in the muffin so the cutie section stood up. Much more festive then just a plain
Over the years I have learned to store muffins in a paper bag. I placed 6 muffins in a paper bag with waxed paper in between to prevent the muffins from sticking to each other. First, place
waxed paper in the bottom of the paper bag, add two muffins, add a layer of waxed paper. Then, continue until you have 6 muffins in a bag. The paper bag is a great way to store the muffins for a couple of days because the muffins don't get soggy. After a couple
of days the muffins will dry out. However, the muffins don't usually last more than a couple of days at my house.
Next time I make these muffins, I might use applesauce instead of oil or butter. I might even use less sugar and add some dried cranberries.
JUST AN UPDATE ON THE MUFFINS-Even in a dry climate, these muffins are so moist that I would suggest only putting 2 muffins in a bag. I tried 6 and even with waxed paper these muffins stuck to the waxed paper. LIVE and LEARN!
HIGH ALTITUDE-One change-The muffins took 15 minutes to bake instead of 20 minutes.
US ALL RECIPES:
MEXICO ALL RECIPES: