Monday, March 16, 2009

Spiced Apple Sourdough and pumpkin seed muffins

Playing in the kitchen has again brought me a family favorite. These muffins are slightly sweet but not overly sweet. Overly sweet is possible and it seems that most American pastries are just overkill. I wanted to use the Apple sour in a quick bread. Adapting a " low fat" muffin recipe from a major bakery chain, I came up with this new personal recipe. I used less than half of the sugar they originally called for, and didn't miss it at all. The low fat recipe also called for twice the butter! How is that supposed to be low fat? Yikes. That is where the apple sour came into play. It replaced half of the fat with a lot of flavor. When I have a bakery this recipe will be wiped off the blog...so use it now.

Spiced Apple Sourdough muffins with pumpkin seeds
1/2 cup melted organic butter (or oil...but butter is goooood)
1/2 cup Apple sour
3/4 cup dark buckwheat honey, or molasses
2 eggs
1T double strength vanilla
1 cup organic yogurt (I used peach)
1/4 cup water or milk
4 cups whole wheat cake flour
2 tsp baking powder
1/4 tsp salt
1T cinnamon (Penzey's Spices )
1/4 tsp curry powder (yea, really it seems weird but it gives great subtle flavor)
1/2 cup pumpkin seeds

Directions:
Combine the butter, honey, eggs, apple sour, vanilla, yogurt, and milk. Look how cool the apple sour island is. I want to vacation there, but I can't find my pink flip-flops.
Combine the dry ingredients in a separate bowl and then pour into the bowl with the wet mixture.
Mix just until combined. If you use regular wheat flour instead of cake flour this means don't mix much more than you have to. Really. I mean it. Add the pumpkin seeds. I didn't even plan on them being the green in my St. Patrick's day but these muffins would totally work for a fun green breakfast...with some green eggs and ham.

Preheat oven to 400 degrees. Scoop batter into paper lined muffin tin. This recipe makes 24 medium muffins. I use a scoop to measure batter. It just makes it go so much faster. See the pumpkin seeds sitting there patiently in the mason jar?
Yes, I may use mason jars more than any human being on earth.
Now, sprinkle a few more pumpkin seeds on the top of the muffins. They are supposed to look all natural and earthy. Feel that? It's the seeds making your soul sing.
Bake 15-17 minutes, until golden brown...or more golden brown. Serve warm with something equally as earthy and delicious.

There you go.

Weight watchers: 3 points each.

6 comments:

clan of the cave hair said...

Sometime around October, please post again! I adore pumpkin seeds. and I adored the apple sour...but mine went "off"...in a big way! (it took me 30 minutes to stop dry heaving after sniffing it! LOL)

Chef Tess said...

Yea, you have to keep the apple sour cool or it will go off like a bad drunk psycho dude. I keep mine in the fridge for that reason.

Frugalhomekeeping said...

Using an ice cream scoop is a great idea for placing the batter in the cups! The muffins look delicious.

Chef Tess said...

Thanks! So sweet! We used a scoop at the resort when I did muffins in mass quantity and it has just stuck with me! Thanks for visiting!

Stacey Fournier said...

Oh wow! I just started the apple sour so i can make these muffins! I can't wait!

mlebagley said...

These look delish! I can almost feel my 'soul singing' just thinking about them! I just love that line....