Caroline Lange

private chef // new york

any-way-you-want-it muffins

A couple weeks ago I wrote a not-recipe-style piece for Food52 about how to freestyle my all-time favorite muffin, the morning glory, and today I'm sticking a recipe-ish version of it here for safekeeping. 

I have two big bags of these in my freezer now: a classic morning glory (apple-carrot-raisin-walnut) and a crazy, crazy-good parsnip-sweet potato-prune one, which I made using applesauce for half the oil since I had it left in the fridge (from Hanukkah, oops) anyway. They suffer no dryness—I might even prefer them to the glories. A different kind of glory, I guess. 

Endlessly Adaptable Root Muffins
24 muffins

3 ½ to 4 cups grated roots and fruits, liquid squeezed out
3 cups mixed flours (at least 2 cups of this should be AP flour, whole wheat flour, a mix of the two, or a gluten-free all-purpose flour; the remaining cup can include cocoa powder, wheat germ, ground flaxseed, almond meal, bran, rolled oats…)
Warm spices to taste (try 2 teaspoons cinnamon and 1 teaspoon ginger)
2 teaspoons baking powder
2 teaspoons baking soda
¾ to 1 1/4 cups white or brown sugar
1 1/2 teaspoons kosher salt
1 cup yogurt or buttermilk
1 cup oil (coconut, olive, safflower, grapeseed are all great; or substitute ½ cup applesauce and ½ cup oil)
2 eggs
1 to 2 cups toasted nuts or seeds, flax seeds, fresh or frozen berries, raisins, dried fruit (cut into small pieces if large); maybe don't add 2 cups of something tiny like flax or poppy seeds or whatever—stick to 1/2 cup max of those

Combine the grated and squeezed muffins with all the dry ingredients, stirring well to combine thoroughly. Stir together the yogurt, oil, and eggs in a separate bowl (I like a quart-sized Pyrex measuring cup for this), then stir into the dry mixture until there are no streaks of flour left. Fold in any seeds or other add-ins, then let the batter rest for 20 minutes. (That's what gives you nice muffin domes!) Scoop with a 1/4-cup measure into a greased muffin tin, then bake at 350°F for 20 to 25 minutes, until very fragrant and the domes of the muffins spring back if you prod at them.