Banana Graham Muffins

There's something about the change of seasons that makes a baked good sound like all you need in life.

Although summer and fall are still fighting over who's taking the stage, the potential of my oven is already taking over my mind.


I've been dreaming of baked whole wheat donuts with chocolate ganache glaze, graham cupcakes layered high with marshmallow and fudge, pumpkin bread laced with fresh shredded apples, chocolate silk pie with nut crumble crust and baked meringue top, apple cobblers...

I decided to start nice and "simple" with some zucchini muffins.  After all, end of summer zucchini are taking over my fridge and it's still too hot to commit to something that needs to be baked longer than 20 minutes.

Of course, simple is an overstatement.

Somewhere between pureeing oats and walnuts with whole wheat flour for a wholesome base to looking up and realizing my eggs were whisked in one bowl while my butter and sugar another, I thought to myself "this is not your most graceful kitchen moment".  Needless to say I was not super surprised when I pulled a dozen over moist, over crumbly, un-bakeable, sunken topped muffins from the oven an hour later.

For every part of me that lacked surprise towards my soggy zucchini sponges, there were two parts of me filled with disappointment and just one teensy, tinsey part of me that was hopeful.

So I got my shit together and geared up for the next round: a trusted banana muffin recipe that had yet to fail me.

Banana Graham Muffins


Ingredients

Dry

• 1 c wheat flour
• 1/2 c wheat bran
• 1/4 c wheat germ
• 1 t baking powder
• 1/4 t baking soda
• 1/4 t salt
• 3 t cinnamon
• 1-2 t ginger
• 1/2 t nutmeg

Add-ins

• 1/2 c shredded coconut, unsweetened
• 1/2 c golden raisins
• 1/2 c walnuts, chopped

Wet

• 3 ripe bananas
• 3 lg eggs
• 1/2 c oil of choice
• 1 t vanilla
• 3/4 c brown sugar

Combine

1. Preheat the oven to 350 degrees and grease a muffin tin.
2. In a large mixing bowl, whisk the dry ingredients until well mixed then stir in the add-ins.
3. In a separate bowl, use a fork to mash the bananas until smooth.  Break the eggs over the banana mash and use the fork to beat them a little, then use the fork to mix them into the bananas completely.
4. Add in the oil and vanilla and mix, then add in the brown sugar and stir until combined.
5. Make a crater in the middle of the dry mixture then pour the wet ingredients into the space.  Use a large spoon to slowly stir fold the dry ingredients into the wet until well mixed.
6. Use a spoon or quarter measuring cup to scoop portions into the tin.
7. Bake for 12-15 minutes until a toothpick poked into the center comes out clean.
8. Enjoy!

Anise Scones with Cranberry and Raisin

My favorite weekend morning treat from childhood had to be these scones.

We would have them packed full of sharp cheddar cheese or cranberries or even chocolate chips and, although I stay away from the latter version, every now and then I still like to knead up an interesting batch for a breakfast treat.

My newest version uses the warm spice of anise seeds, cardamom, and coriander to complement the sweet, juicy raisins and tangy cranberries that are tucked into the layers of flaky dough.  The result is a curiously comforting flavor that is an ideal compliment to a morning cup of coffee, green smoothie, or eggs.

Mom's Scones with Anise, Cranberry, and Raisin

Ingredients:

• 1 c white flour
• 1 c whole wheat flour
• 1 T baking powder
• 1/2 t salt
• 1 T anise seeds
• 1 T sugar
• 1/2 t cardamom
• 1/2 t coriander
• 8 T butter, room temperature
• 1/4 c cranberries
• 1/4 c raisins
• 1/2 c almond milk
• 1 large egg

Combine:

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper or a silicon sheet.
2. In a medium bowl, stir the flour, baking powder, salt, anise, sugar, cardamom, and coriander together.
3. Break the butter into the flour with your hands or a pastry cutter until the mixture has the consistency of small crumbs.
4. Stir in the raisins and cranberries, breaking apart any clumps that form.
5. Beat the egg and milk together in a separate small bowl, then pour the liquid into the flour mixture.
6. Use a large metal spoon to fold the liquid into the flour until well combined then spoon it into a large ball.
7. Sprinkle a plastic cutting board with some flour, place the ball of dough on it and flatten into a disc, reshaping the sides as needed.  Use a sharp knife to cut the disc into 8 triangles, wetting the blade with water between each cut.
8. Space the triangles of dough evenly apart on the baking sheet and bake for 9-11 minutes until just golden brown around the bottom edges.
9. Transfer to a cooling rack for a few minutes then enjoy!