Tropical Flavor: Sourdough Hummingbird Muffins

Somewhere a tropical breeze is blowing through palm trees and waves are lapping on a sandy beach.  Someone is reclining there, basking in the warmth; no doubt snacking on fresh pineapple or another tropical fruit before wading in the surf. 

That someone isn't me. Is it you? 

Muffins in Minutes: Homemade Quick Mix

Fresh, warm muffins make a meal marvelous. Are you serving leftovers? Somebody's least favorite meal? Scrambled eggs three days in a row? It's okay. If you're serving fresh homemade muffins you'll still have a satisfying meal. Short of time? It can still work. With Homemade Quick Mix in your refrigerator or freezer you can mix together muffins in about 5 minutes, maybe less, and have them on the table in less than 15 minutes.

This Homemade Quick Mix is a meal changer. I first learned about Homemade Quick Mix when my mother-in-law gave me a paperback cookbook, Quick Breads, years ago when my boys were young. (Alas, the book has not withstood the test of time and is now in sections with the page with the authors' names forever missing.) It saved many a miserable meal. On busy days when the hunger whine began before I had figured out the evening meal I often quickly stirred up a batch of muffins. Soon the soothing scent of baking bread wafted through the room giving hope of food to come and a bit of peace. 

There's a lot to like about Homemade Quick Mix. Here are a few reasons why you too may want to keep Homemade Quick Mix in your refrigerator or freezer.

A bowl and a spoon is enough.

• Not much equipment is necessary. A bowl and a sturdy spoon is all you really need.
• They taste good! Nothing beats fresh bread. They are definitely best warm so make only what you need.
• Easily adapted--add fruit, nuts, cheese, etc. for added flavor or nutrition.
• They are forgiving. Too dry? Add more liquid. Added too much liquid? Probably still okay. Go ahead and bake it anyway.
• Great for beginner bakers or children to make. You can hardly go wrong. The only thing to watch is over-mixing which can make quick breads a bit tough and cause tunnels. Even if they are over-mixed, they would still taste good.
• They are soft. This is especially good for young children who may find some of the chewy and tough foods we given them difficult to handle.
• Compared with cookies and cake, they are usually lower in fat and often contain healthy additions.
• In addition to muffins Homemade Quick Mix can be used to make biscuits and scones. Recipes will be on future posts.

I use baking powder without aluminum purchased at the Bulk Store.

Homemade Quick Mix
(for a printable recipe, click here)

6 cups all-purpose flour

3 tablespoons baking powder

1 1/2 teaspoons salt

1 cup butter

Place 3 cups of flour in a bowl. Add baking powder and salt. Using a mixer or pastry blend, cut butter into flour mixture. Add remaining flour. Mix well. Store in a plastic container or bag in the refrigerator or freezer. Use within two months (refrigerator) to four months (freezer).

Homemade Quick Mix has a cornmeal-like texture.

An alternative mixing method: Freeze butter. Mix together flour, baking powder and salt. Using a shredder, shred butter into the flour mixture. Stop occasionally and stir together so the butter doesn't clump.

Variations you may wish to try:

• Substitue up to half the flour with whole wheat flour or whole wheat pastry flour
• Add 1/2 cup powdered buttermilk and 1/2 teaspoon baking soda.
• Substitute up to half the butter with canola oil

To use the mix:

Muffins
(for a printable recipe, click here)

2 cups Homemade Quick Mix

1/4 cup sugar (for Dinner Muffins) OR 1/2 cup sugar (for Sweet Muffins)
3/4 cup milk
1 egg
Optional additions (see below)

Mix only until all ingredients are moistened.

Preheat oven to 350F degrees. In a bowl mix together mix and sugar. Stir in optional ingredients if desired.  In a measuring cup place milk and egg.  Whisk together. Add liquid to dry ingredients. Using a wooden spoon mix together only until all ingredients are moistened. Fill greased or paper lined muffin tins 2/3 full. Bake for 15 minutes or until lightly brown. Makes 9-10 muffins.

Optional ingredients: 
For Dinner Muffins--1/2 cup shredded cheese with 3 Tablespoons snipped chives or 1/2 cup shredded carrots or zucchini

For Sweet Muffins--1 cup blueberries, rinsed and dried or 1/2 cup shredded apple and 1/2 teaspoon cinnamon or 1/2 cup bite sized pieces of dried fruit, your choice including my favorite, dates and 1/4 cup nuts, if desired.

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Marvelous Muffins!

There is a lot to love about muffins. The simplicity. The soft texture. The yummy taste. The fact that, when compared to cookies, they have a lot less sugar and fat in most recipes. The ease at which they can be prepared. The short baking time. All the good-for-you stuff like whole grains and fruits and even vegetables that can be easily incorporated into them. Yes, muffins are marvelous! 

Muffins are a friend to children. Soft and easy to eat, they don't present some of the difficulties in chewing that some of the tougher breads and meats have for very young children. They are an ideal tool for learning to bake. Very little equipment is needed. A muffin tin, two bowls, measuring cups and spoons and something to stir with will give you a great start. I love my mixer, but it really isn't needed for making muffins. Combine the dry ingredients and the wet ingredients separately, then mix together just until everything is moistened, scoop it into the muffin tins, bake for about 15 minutes and you're done. A child can do it! And should they stir a little too vigorously, it's okay. The muffins will still taste quite good, but the texture may be less than perfect and have a few tunnels. Nobody will even notice because muffins fresh out of the oven are marvelous, even if they aren't perfect. 

Oatmeal-Date Muffins are simple to make and quite tasty. You may not use dates often in your baking so you may be surprised at the deliciousness that they add to these muffins. The intense sweetness and creamy texture contrast nicely with the oatmeal. Should you wish to substitute, dried cranberries or raisins also work well. Or leave out the fruit. They'll still taste great. These are muffins and muffins are flexible. And marvelous. 

 Mix together and let soak for an hour:
1/2 cup oatmeal
1/2 cup milk

Add:
3 Tablespoons Canola Oil
1 egg

In another bowl, mix together dry ingredients: 
1/2 cup flour
1/4 cup brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda 
Mix wet and dry ingredients together just until moistened.

Okay, confession time. I didn't follow my own directions and just mixed everything together in one bowl.

Stir in 1/4-1/2 cup chopped dates.

Spray the muffin tin with cooking spray. Scoop dough into muffin tins. I used an ice cream scoop and am slightly mortified to see that I used my finger to dispatch the dough. You, of course, will not do that. You'll use another spoon and so will I, next time.  This recipe makes eight muffins. Since this tin has nine cups, I filled the empty cup with water because that's what I've heard you should do if some are empty. Bake for 15-20 minutes at 350 degrees. 

Go ahead and serve your least favorite meal. No one will even care. Because there are muffins! And muffins are marvelous!


For a printable recipe, click here.

Cookbooks I Have Loved

Keep your romance novels, I'd rather settle down with a good cookbook. It's not that I don't enjoy good fiction, it's just that I have so little self-discipline and am inclined to consume a book while neglecting all other responsibilities including things like sleep. It's ridiculous! It doesn't even have to be all that good. So I don't allow myself to indulge all that often. Cookbooks, however, make good reading and I can put them down. Cookbooks not only make good nighttime reading, they also can take you on great adventures in the kitchen.  Delicious dishes are just a recipe away!

While I'm always looking for a new cookbook, there are some that stand out. Splattered and worn, they have been beloved teachers and dear friends. Here are some of the cookbooks I have loved:

Betty Crocker's Cookbook
I received this book from my mother at one of my wedding showers. She had used a Betty Crocker Cookbook for years and she got me the latest edition.