THE VERSATILE MUFFIN

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Equipment: Using an electric mixer beats air into the baked goods, helping them to rise higher. I use only paper muffin liners and I've discovered only one brand of muffin pans that guarantees excellent results. They are tin-plated pans (the Village Baker series) made by Chicago Metallic. I use their entire line of pans for all my baking because both aluminum and non-stick pans cause the exterior of the baked goods to brown too rapidly, while the inside isn't fully cooked. Natural sweeteners such as molasses or honey cause baked items to brown faster. Using the tin-plated pans will produce your most successful baking results.

Method: Most muffin recipes will tell you to fill the muffin cups 2/3 full. With whole-grain muffins you need to fill them at least 3/4 full if you want an attractive, dome-like muffin. To prevent dry muffins, bake until just done (check by inserting a toothpick into the center of a muffin; they're done when the toothpick comes out almost clean).

These "cupcakes" are a big hit at children's birthday parties. We topped our cupcakes with vanilla frozen yogurt and strawberry and raspberry toppings.

Chocolate Cupcake-Muffins

1/3 cup canola (or any mild-tasting) oil
1/4 cup sugar
1 tablespoon honey
1 teaspoon vanilla
1/2 cup orange juice
1/2 cup lowfat buttermilk
1 egg 1/4 cup unsweetened
cocoa powder
or sifted unsweetened carob powder 1 teaspoon baking soda
2 cups whole-wheat pastry flour
1/2 cup small carob chips
or mini-chocolate chips 1 teaspoon white or cider vineg ar

Preheat oven to 375°F. With an electric mixer, beat the oil, sugar, and honey. Mix in the vanilla, juice, buttermilk, egg, cocoa, and baking soda. Slowly beat in flour and mix until just blended. Stir in carob chips and vinegar. Pour into paper-lined muffin pans and bake 18 to 20 minutes, until an inserted toothpick comes out clean. When fully cooled, sift powdered sugar lightly on top.

To make whipped cream, beat 1 carton whipping cream until it starts to thicken. Add 1 1/2 teaspoons vanilla and 2 tablespoons fructose. Beat until stiff.

Carob Chip Muffins

1/3 cup canola oil
1/4 cup brown sugar
1 tablespoon honey
1 egg
1 cup sour milk
1 teaspoon vanilla
2 1/4 cups sifted whole-wheat pastry flour 2 teaspoons baking powder 1 cup small carob chips — unsweetened or date-sweetened,
or mini-chocolate chips
1/3 cup chopped walnuts mixed with 1 teaspoon cinnamon

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