November 17, 2008

Magelby's Muffins

Anyone who has lived in Utah has probably eaten here and they have delectably good rolls and muffins. Here is a recipe for their muffins, healthified of course. I will write in the recipe as I have it, but in parenthesis I'll write in my variations.
I usually complain that whole wheat muffins are too dry, these are anything but. They are super moist.
Apparently the real secret to the muffins is the "secret caramel nut topping"; out of laziness I didn't do it and the muffins were still great!

Magelby's Muffins

10 TB butter (I used some butter and some coconut oil- the coconut gives great flavor)
1 1/4 cup honey (I used about 3/4 C Sucanat and 1/2 c Honey)

Add in:
2 eggs
1 Tb Vanilla

Add and blend until creamy:
1 1/2 Tb Baking Powder
1/2 Tb Salt
1 1/3 C Whole Wheat Flour

Add and stir until lumpy:
2 cups each, rice milk and whole wheat flour

Fold in one of the variations below:
Blueberry or Raspberry: 1 cup fresh or frozen
Pumpkin Carob Chip: Substitute 1 cup pumpkin for 1/2 c milk; add 1/2 Tb cinnamon, 1 tsp cloves, and 1 cup carob chips
Lemon Poppy Seed: substitute 1/2 c lemon juice for 1/2 c milk, add 1 Tb poppy seeds
Carrot Raisin: substitute 1 c grated carrots for 1/2 milk, add 1/2 c raisins
Banana Nut: substitute 1 c mashed banana for 1/2 c milk, add 1/2 c chopped nuts
Zucchini: substitute 1 c grated zucchini for 1/2 c milk, add 1/2 c chopped nuts

Pour into greased muffin tins. (I filled them 2/3 thinking they would rise, but they didn't so go ahead and fill them) It makes about 2 dozen. Sprinkle warm "secret caramel nut topping" over each.
Bake 350' for 12 minutes, then turn down oven to 250' and bake 12-14 minutes more. When they are just firm to the touch they are done.

"Secret Caramel Nut Topping"
Saute until bubbly:
4 Tb butter
1/2 c honey
Add and simmer 1 minute:
1 cup chopped nuts
1 Tb cinnamon
Spoon warm nut topping over muffins before baking.

As I said, they didn't rise like I expected, but they were so moist and sweet, that I didn;t mind. Next time I am going to try the lemon poppy seed variation.

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