thefoodlessprocessed

“How does today’s youngster educate his sense of taste? By submerging it in a sea of sugar from the time he wakes up to the time he goes to bed. Sugar on his cereal, soft drinks at intervals during the day, sweet between-meal snacks, and, when he sits down to the table, a sweetened beverage with his excessively sweet food. He learns to taste nothing except sugar.” (Waverly Root and Richard de Rochemont from Eating in America (1976).

Mats is a toddler of two years. He is discovering and widely exploring the world of food and has given an unequivocal seal of approval to this quick bread that thefoodlessprocessed calls: Muffins for Mats.

Read about the less processed ingredient options through these links: Apple Cider Vinegar, Buttermilk Substitute, Flour, Butter, Milk, Nutmeg, Fruit, Salt.

Equipment

• a Standard Muffin Pan (makes 12 muffins): Older American muffin pans are made of tin-plated steel. They conduct heat very well and brown crisply. European bakeware used also to be made from this material and a French version is still made, although, not designed for baking muffins. If you have one of these older pans, you are the owner of a classic tin of excellent quality. thefoodlessprocessed uses one in preference to any other. An added advantage is that it has no nonstick coating of any sort.
• a Liquid Measuring Cup
• a Large Mixing Bowl
• a Wooden Spoon
• a Medium Mixing Bowl
• an Immersion Blender

Ingredients

• 2 Large Organic Bananas
• 2 Eggs
• 2 cups of White Unenriched All-Purpose Hard Wheat Flour (240 g). Hard wheat is the standard American variety. European Soft Wheat Flour may be substituted. The batter will be a bit thinner and the baking time a little longer.
• 3/4 teaspoon Sea Salt
• 2 teaspoons Baking Powder
• 4 Tablespoons of European-Style Unsalted Butter (56 g), melted and cooled, and a generous amount of Softened Salted Butter to grease the cups of the muffin pan. The purpose of buttering the cups very well is not only to prevent the muffins from sticking, but also to give them a crisp crust.
• 3/4 cup Whole Milk (180 ml)
• 3/4 teaspoon of Organic Unfiltered Apple Cider Vinegar
• Organic Ground Nutmeg

Mixing and Baking the Muffins

Gas or Convection Oven:  thefoodlessprocessed uses a gas oven. The conversions from Fahrenheit to Celsius do not attempt to adjust for differences between baking in a gas or convection oven. I have no experience using a convection oven, and leave adjustments to the better judgement of you who do have.

• Preheat the oven to 400 F (200 C).
• Butter the cups of the muffin pan very well. The purpose of buttering the cups very well is not only to prevent the muffins from sticking, but also to give them a crisp crust.
• Pour the milk in the measuring cup and add the apple cider vinegar. Set this aside to thicken for a few minutes.
• In the medium bowl, purée the bananas and eggs together with the immersion blender.
• In the large bowl, combine the flour, salt, and baking powder.
• Add the thickened milk and the banana and egg mixture and stir to partially combine.
• Add the melted butter and stir until the mixture is combined.
• Divide the batter among the cups of the muffin pan. The batter will make about 10 large or 12 medium-sized muffins.
• Sprinkle each with a little nutmeg.
• Bake for 20 to 25 minutes. They are done when a small skewer inserted into the center of a muffin comes out clean.
• Let the muffins sit for 5 minutes to settle before removing them from the pan.