EDIT: I’ve updated the recipe to use coconut oil here.
ANOTHER EDIT: A commenter below quadrupled the recipe and found them much too salty. Then another commenter also quadrupled the recipe but only used 1 1/2 teaspoons of salt. Apparently, when multiplying recipes you shouldn’t multiply the salt.
I’m not that experimental in the kitchen. I don’t have enough confidence in either cooking or baking to stray too far from the recipe. It’s nice to have my Mom around—a woman notorious for successfully “winging it.” I used to double check things with her to the point where I was probably annoying. But lately I’ve been getting braver.
I have a go-to blueberry muffin recipe. I found it on the web ages ago. It’s the easiest thing in the world when you’re craving a little homemade goodness—one bowl, one spoon, basic ingredients. But recently some agave nectar made it’s way into our home and I thought it’d be fun to adjust the recipe to use the nectar instead of white sugar—something I am (unsuccessfully) trying to avoid too much of.
I did the adjustments according to the info I found on the web–basically for every cup of sugar you substitute in 2/3 cup of agave nectar. To compensate for the moisture in the agave you need to decrease the other liquid ingredients. You also should down the baking temp 25 degrees and increase the time by about 6%.
So here it is. In this house, it’s been said that these are not very sweet but that’s how I like my muffins. It’s also very easy to make vegan–just substitute a vegan milk.
Blueberry Agave Muffins.
(makes about 6 extra large muffins or 12 regular)
1 1/2 c flour
1 teaspoon salt
2 teaspoons baking powder
1/3 c agave nectar
3/4 c milk (soy/almond/cow’s/rice/etc)
1/8 c vegetable oil
3/4 c frozen blueberries
Pre-heat oven to 375 degrees.
In a bowl combine dry ingredients.
Add in wet ingredients.
Mix in blueberries.
Spoon into greased muffin tins, about half full.
Bake for 27 minutes.
I’m wondering if I could do this recipe with some frozen cherries instead… That could be NOM!
And speaking of nom… we just made Gingery Granny Smith Apple Quinoa with Slivered Almonds (it’s the second recipe in the post, so scroll down) last night. HIGHLY recommended! We quadrupled the recipe, and it’s almost gone. And unless you’re a huge ginger fan, cut it down a bit. We did and found you could taste the other ingredients better.
What kinds of things are you making/eating lately?