rants & recipes

Evin’s Yeast-Risen Muffins

Posted by trktos on 17-January-2010

We have a bunch of pureed butternut squash and oil in our freezer, intended for this quickbread recipe. Evin decided to use some of it recently, in some slightly sweet, yeasted muffins/biscuits and they turned out pretty well. Here’s the recipe he made up:

Ingredients:

  • ~190 g pureed butternut squash
  • ~112 g oil (1/2 cup – note, this was the proportion we already had mixed in with the squash for the quickbread recipe. The oil could probably be decreased and water increased)
  • 104 g quick oats
  • 240 g whole wheat flour
  • 50 g vital wheat gluten
  • 7 g yeast
  • 120 g water
  • 20 g Splenda

Instructions:

  1. Mix ingredients together.
  2. Measure out 1/4 of “dough” into muffin tin – makes 12 muffins.
  3. Let rise for 1 hour in a warm place.
  4. Bake at 375 for 30 minutes.

Notes:

  • This dough will be slightly wetter than bread dough, much drier than muffin or cake batter.
  • As listed, each muffin is about 200 calories (could be lower if oil and water are adjusted).

Advertisements

Sorry, the comment form is closed at this time.

 
%d bloggers like this: