Here in rural Vermont is all about organic, grass-fed, free range and local-sustainable. Good, clean and fair principles do not struggle finding their place in people mind and daylife. For sure. I mean, in a small town like Hardwick there’s a coop that sells amazing good food and it’s always buzy –despite prices. People got the concept of paying for food value and for its real cost in term of impact on our life and on the environment. And it’s great. Also, diets seem to be better than the average, not only in the US but more as a general concept. And this matches pretty well with the stereotype about this state being populated by a bunch of enviro-foodies and old hippies. Well, I love it. I really really like it.
Wherever I go, I find ten cafés that have homemade, seasonal menus and local coffee and just one empty Subway. For me, it’s like a lunapark of good food where everything is colorful, amazingly beautiful to photograph, big –huge muffins, cookies and scones– and delicious. Also, the variety of recipes and ingredients is very stimulating for me coming from a country where regionality is strongly represented and sometimes kind of limiting. Passing through the flour-grain-nut section of the coop, I went absolutley crazy –the paradise of the baker: blue corn flour, all kinds of oatmeal, nuts from all over the continent and more. OMG. I bought some to experiment some recipes in the big kitchen oven.
I was inspired by the healthy recipes that I read in any menu board. I wanted to create something in the mood with where I am and what I do, i.e. lazy breakfasts. and long mornings at the computer. So, trying to combine good-for-you food with low impact on the caloric intake and a high level of satisfaction I came up with these muffins. That are a bit the small version of my last banana bread, but with applesauce instead of ricotta –to each place its own ingredients. And most of all, I wanted them to be big, absolutley big. As a real American muffin should be.
Wholesome banana muffins (For 12 big muffins):
- – 2 1/4 cups whole wheat flour
- – 1/2 cups oatmeal
- – 1 tsp cinnamon, ground
- – 1/8 tsp cloves, ground
- – 1 tsp nutmeg, ground
- – 1 tsp baking powder
- – 1/2 tsp baking soda
- – 1 cup ripe banana, mashed (about 2 big or 3 small)
- – 1 cup natural organic applesauce
- – 1/2 cup organic milk
- – 1 free-range egg (large)
- – 1/2 cup brown sugar
Preheat oven at 350°F (180° C). Prepare 12 muffin molds with cooking spray or parchment. Then, it will be easy like all muffins. Combine all powders in one ball and mix. Combine all wet ingredients in another and mix. Add wet to dry ingredients, stir quickly and fill the molds til the top –you want them to be big, remember? 😀 Bake for 20 minutes, serve warm with extra-cinnamon and maple syrup. Yum 🙂
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