Surprise, surprise — I actually made the deadline for the Monday Muffin segment. After a very long afternoon, I debated whether or not to slack off until about 9:00 last night, when I figured I should just get off my butt and whip up some muffins. They aren’t that time consuming, I was just feeling lazy and I knew no one would be surprised if suddenly they appeared on Tuesday.
But before we get into the Monday Muffin, a little housekeeping: Last week I posted a turkey burger for our Magazine of the Month, Bon Appetit. I must have been having some sort of brain fart because I made the post title “August” when it is, in fact, September and, though CC and I had a good discussion about his choice of magazine, for some reason I thought he wanted to do the August Bon Appetit. After I posted the burger (which was the August cover), he mentioned to me that he wanted to post some roast chicken thing, which was the cover. And that’s when I realized something was wrong because you really can’t have two covers. So, I changed the post title and the recipes link to the September edition of BA, but the burger is from the August edition. This month we’ll just make the MoM a Choose Your Own Bon Appetit Adventure. Go to page 23 to make a burger, go to page 47 to make a chicken, and then go to page 95 for Chef Ramsay to hit you over the head with a cold scallop and then you die.
And now, back to the Monday Muffin: Spiced Yogurt Muffins.
I was in the mood for something a little different so when I saw this on Food & Wine, I went for it. The spices in the muffin are distinctly a fall flavor and would be perfectly suited to serve for a breakfast on Thanksgiving morning. What surprised me was the texture of this muffin. Because it calls for 1 1/4 cups of lowfat yogurt, the insides are a bit creamy, almost like you’re eating a light pumpkin pie. If you like pumpkin pie and that texture, you’ll be pleased. I baked these with and without paper cups, and the muffins without the cups ended up with a goofy, gummy consistency around the base of the muffin. The muffins that baked in the paper were fine, so bake these in the paper cups. The recipe says it makes 18 muffins, but they come out rather small so just do yourself a favor and put them all into the single muffin tray and bake for a couple of minutes longer.
Spiced Yogurt Muffins
Courtesy of Food & Wine Magazine
2 cups all-purpose flour
1 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
3/4 teaspoon freshly grated nutmeg
2 large eggs, at room temperature
1 1/4 cups plain low-fat yogurt
4 tablespoons unsalted butter, melted
1/4 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 tablespoon granulated sugar
Preheat the oven to 375°. Line 18 muffin cups with paper or foil liners. Lightly spray the liners with vegetable oil spray.
In a food processor, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, cloves and 1/2 teaspoon of the nutmeg and pulse to blend; transfer to a large bowl. In a medium bowl, whisk the eggs, yogurt, butter, applesauce and vanilla. Fold the yogurt mixture into the dry ingredients until just blended.
Spoon the batter into the prepared muffin cups. Sprinkle the granulated sugar and remaining 1/4 teaspoon nutmeg over the muffins. Bake for 18 minutes, until the muffins are springy; let cool in the pans for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.