Simple Math Bakery » whole wheat

Peanut Butter Cookies

Jeanne — Mon, 06 Sep 2010 21:08:48 +0000

A jar of organic smooth peanut butter is one of those things that I always have in the fridge, even though I don’t eat it very often. I tend to forget that it’s in there, hanging out near the strawberry jam and applesauce. Since peanut butter has such a long shelf life, it’s one of my favorite snacks when I’ve got nothing else to eat in the pantry.

So how do I satisfy my cookie cravings when I’m out of fruit, chocolate chips, and everything else that I typically bake into cookies? My trusty jar of peanut butter in the fridge.

These cookies are made with whole wheat flour and sweetened with pure maple syrup. Contrary to what I was expecting, the result is a cake-like cookie that is light and fluffy. It’s almost as if you’re not eating a cookie at all! I keep telling myself that as I continue to devour these cookies.

Peanut Butter Cookies
Created by Simple Math Bakery
Yield: 2.5 dozen cookies

1/2 cup peanut butter
1/2 cup unsalted butter, room temperature
3/4 cup pure maple syrup
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups white whole wheat flour

Preheat the oven to 375°. Line a baking sheet with parchment paper and set aside.

With an electric mixer, beat the peanut butter and butter on medium speed until smooth. Add maple syrup, egg, and vanilla extract. Beat well.

In a separate bowl, combine baking soda, salt, and flour. Add the flour mixture to the wet ingredients and stir just until combined. If the dough is too soft to shape into balls, place the mixing bowl in the fridge for about 10 minutes.

Shape the dough into balls and place onto the cookie sheet. Using a fork dipped in flour, gently press the cookies with an “X marks the spot” pattern.

Bake for 10 to 12 minutes, or until the edges just start to brown. Perhaps you’d like to remove them just before the edges start to brown, since peanut butter cookies tend to get dry when overbaked. Cool on the baking sheet for a few minutes, then transfer the cookies to a cooling rack.

Vegan Chocolate Avocado Muffins

Jeanne — Mon, 09 Aug 2010 19:56:23 +0000

What’s the difference between a cupcake and a muffin? This issue caused a bit of confusion while I was developing this recipe. Many of the sources that I came across wrote about similar recipes, some calling them cupcakes instead of muffins. So how did I make the final decision?

Here are the important points I considered when naming this recipe:

Would you eat it for breakfast? I’d definitely eat these for breakfast. Then again, I might eat a cupcake for breakfast every once in a while.
Ratio of fat to sugar.The fat in this recipe comes from the avocado and olive oil. These are not the worst sources of fat out there. The sugar comes from pure maple syrup, which I consider a “good” sugar. This recipe contains slightly more sugar than I would normally use in a muffin recipe, but since it’s an unrefined sugar I’ll be more forgiving. In my opinion, we’d need to use butter and refined sugar to make a cupcake.
Does it have frosting? No. Although I have seen some muffins with a glaze, I hardly ever see cupcakes without frosting.
Method of preparation. Cupcake preparation generally involves creaming the fat and sugar, then mixing all of the ingredients well. Muffin preparation involves mixing dry and wet ingredients separately, then stirring together just until they are combined. This recipe follows the muffin preparation method.

And the muffin label won! With a not-too-sweet chocolate flavor and an incredibly moist crumb, these muffins are perfect for breakfast or snack. And maybe even dessert.

Vegan Chocolate Avocado Muffins
Adapted from Vegetarian Times
Yield: 12 muffins

1 1/2 cups white whole wheat flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 medium-sized ripe avocado, pitted and peeled
3/4 cup pure maple syrup
3/4 cup rice milk
1/3 cup olive oil
2 teaspoons pure vanilla extract

Preheat the oven to 350°. Grease muffin tin and set aside.

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Puree the avocado in a food processor, or mash it by hand. Combine the avocado with the maple syrup, rice milk, olive oil, and vanilla extract, in a food processor or by hand with a whisk. Add the avocado mixture to the dry ingredients, whisking until combined.

Divide the batter between the muffin cups, and bake for 20-25 minutes or until a toothpick inserted in the center comes out with just a few crumbs. Cool the muffins in the pan, on a cooling rack, for at least 10 minutes before removing them from the pan to cool completely. These muffins are super moist and may break if you remove them from the pan while they are still hot.

Sourdough Zucchini Bread

Jeanne — Wed, 21 Jul 2010 14:24:11 +0000

Does your sourdough starter have a name? I’ve noticed that many of my blog friends name their sourdough starters. Now, I know that the starter is technically alive, but somehow I’ve never felt the need to call mine by name. Since it’s non-sentient, it doesn’t seem to mind. It bubbles along from day to day, always ready to help me when I’m craving some sourdough goodness. It was all too happy to jump into this sourdough zucchini bread along with some fresh squash from my CSA.

I reduced the amount of sugar from the original recipe so that the sourdough flavor would stand out. The bread came out with just the right balance of spice, sourdough, and sweetness. If you prefer a sweeter bread, I recommend slightly increasing the amount of sugar. Chopped nuts or raisins would also be an excellent addition to this bread.

I’m submitting this bread to YeastSpotting, where a new feast of bread is posted every Friday!

Sourdough Zucchini Bread
Adapted from Baking With Sourdough
Yield: one 9″ loaf

1/2 cup canola oil
1/2 cup sucanat (or your preferred type of sugar)
1 egg
1/2 cup sourdough starter
1/2 cup milk (I used rice milk)
1 cup grated zucchini (1 medium zucchini)
2 cups white whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Preheat the oven to 325°. Grease a 9 inch by 5 inch loaf pan and set aside.

In a large bowl, stir together the oil, sucanat, egg, sourdough starter, and milk. Make sure that the sucanat has mostly dissolved in the liquid. Add the grated zucchini, stirring to combine.

In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and cloves. Add the dry ingredients to the wet ingredients and stir just until combined.

Pour the batter into the prepared pan and bake for 40-45 minutes, or until the bread tests done. Cool in the pan for 5 minutes, then remove the bread from the pan to cool on a cooling rack.

The flavor does intensify as the loaf ages. I think it’s more delicious on the second and third day after baking!

Carrot Spice Muffins

Jeanne — Thu, 15 Jul 2010 19:54:59 +0000

We are lucky to have an abundance of delicious carrots at our local farmers market. It’s one of my favorite purchases every week. They even come with the greens attached. I’m sure there’s a cooking method for the greens, but I haven’t yet experimented with them. Anybody have any recommendations for carrot greens? For now, the carrot greens go to enrich my compost pile. And the carrots this week went into these muffins!

Did you know that carrots will stay fresh for longer if you cut off the greens? The carrots lose a lot of moisture through the greens, so cutting them off will allow the carrots to stay hydrated and delicious! I don’t remember where I read that tip, but I have tested it and it works.

I can only assume that the opposite will be true when applied to muffins. If you cut off the muffin top, wouldn’t the muffin lose more moisture? Seems to me that the muffin top serves as a sort of crust and the inside “cakey” part of the muffin would dry out if it weren’t for the muffin top. Any thoughts?

If you need to do some experimentation on this theory, might I suggest a batch of carrot spice muffins? I’ve included my preferred spice blend, but feel free to change it up and experiment!

Carrot Spice Muffins
Created by Simple Math Bakery
Yield: 12 muffins

2 cups white whole wheat flour
1/2 cup sucanat
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg
1/2 cup milk (I used rice milk)
1/3 cup canola oil
2 large carrots, grated

Preheat oven to 375°. Grease muffin tins or line with paper.

In a large bowl, sift together the flour, sucanat, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt. In a separate bowl, combine the egg, milk, and oil.

Pour the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the grated carrots. Divide the batter between 12 muffin cups.

Bake for 15-18 minutes, or until the muffins test done. Cool in the pan for 5 minutes, then remove the muffins from the pan and allow them to cool completely on a cooling rack.

Vegan Banana Chocolate Chip Cake

Jeanne — Tue, 15 Jun 2010 16:29:28 +0000

I’m looking for a few good book recommendations. It’s time to start making my summer reading list. I’ll be taking a trip in a few weeks so I need to discover some good books for the journey. I’ll tell you about my latest read and share a recipe, and then you can give me some book recommendations. Deal?

I just finished reading The Omnivore’s Dilemma, and it inspired me to make some changes in my diet. The dilemma that Michael Pollan writes about is this: as omnivores, we can eat just about anything in nature, which is bound to create anxiety. Pollan offers insight into this dilemma by tracing four vastly different meals back to their sources. Armed with the information presented, you will be better equipped to navigate our confusing array of food choices, especially in America. It just may inspire you to change your diet, even in some small way, to become more sustainable. Everyone who eats food should read this book.

As everyone who likes bananas should make this cake. It’s so simple and easy to put together, and tastes incredible. I’m sure it would be equally stellar as a loaf or muffins. And I can assure you that the batter tastes great, too. See, I put my recipes through all sorts of rigorous testing just for your benefit. I have confidence that you’ll enjoy this one.

Don’t forget to leave me a book recommendation in the comments!

Vegan Banana Chocolate Chip Cake
Adapted from Vegan Visitor
Yield: One 8″ cake

1 tablespoon ground flaxseed
3 tablespoons water
4 very ripe bananas
1/4 cup canola oil
1/2 cup sucanat (or your preferred type of sugar)
1 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 1/2 cups white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup vegan semi-sweet chocolate chips

Preheat the oven to 350°. Grease one 8″ cake pan or spray with vegetable spray and set aside.

Stir the flax and water together and let sit for about 5 minutes.

In a large bowl or the bowl of your mixer, mash the bananas, then add the canola oil, sucanat, and vanilla extract. Beat well with an electric mixer.

Add the salt, cinnamon, and flax mixture. Mix on low speed until combined.

In a separate bowl, sift together the flour, baking powder, and baking soda. Add to the banana mixture in two batches, beating just until combined. With a rubber spatula, fold in the chocolate chips.

Pour the batter into the greased pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool the entire pan on a cooling rack for 10 minutes, then remove the cake from the pan to cool completely. Dust with powdered sugar.

Maple Blackberry Scones

Jeanne — Wed, 09 Jun 2010 00:12:40 +0000

I’ve got a problem. I’m obsessed with fresh berries from the farmers’ market. I simply can’t leave without a pint or two or three of strawberries. This past weekend, as I approached my favorite berry farmer’s table, I spied the blackberries! Perfectly ripe and sweet, I knew they wouldn’t last long. If I didn’t use them right away they’d be eaten.

So, what to make? My first thought was muffins, but I make those way too often. I’m a little burned out on muffins. A quick perusal of my cookbook collection yielded a spark of inspiration: scones!

This recipe is different from any other I’ve tried in that you don’t roll out the dough and slice it. Handling the dough less makes for a better texture in the finished pastry. Also, less work and less mess to clean up later!

The recipe recommends freezing the berries for two hours before folding them into the batter. Genius! Since the batter is so stiff, this should prevent the berries from breaking apart when they are folded in. I am impatient so I only froze the berries for one hour. It certainly made a difference! The berries were much firmer, and only a few of them broke apart.

The goal is to mix the dough until it just barely comes together. It will really come together when you shape it, so be gentle while mixing! I just made free-form balls on the cookie sheet, but you could also press the dough into a large round cookie cutter. Be sure to leave plenty of room, these babies spread while baking! I placed just 6 scones on my baking sheet for each batch.

Maple Blackberry Scones
Adapted from The Big Sur Bakery Cookbook
Yield: 12 scones

1 cup fresh blackberries
1 cup cold unsalted butter, cubed
3 3/4 cups white whole wheat flour
1 tablespoon baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt*
2 tablespoons vanilla extract
3/4 cup rice milk plus 1/2 tablespoon apple cider vinegar (or 3/4 cup buttermilk)
3/4 cup pure maple syrup

Rinse the berries, pat them dry, and spread them on a plate. Place the plate in the freezer for 2 hours.

In a large bowl, stir together the butter, flour, baking powder, baking soda, and salt. Place the bowl in the freezer for 30 minutes.

In a small bowl or measuring cup, mix the vanilla extract, milk, vinegar, and maple syrup. Place in the fridge until needed.

Preheat the oven to 375°. Line one or two baking sheets with parchment paper.

Remove the flour mixture from the freezer and work the ingredients together with a pastry cutter until the butter cubes are the size of peas. Make a well in the center and pour the liquid ingredients in. Using a wooden spoon, gently combine the ingredients just until all the dry ingredients are moistened. Carefully fold in the frozen berries.

Pack the dough into 3 inch round cookie cutters, then carefully remove the cutter, leaving the scone on the baking sheet. Alternatively, shape the dough with your hands, making sure the top of each scone is flat. Leave enough room between the scones for them to double in size.

Bake for 15 to 20 minutes, or until the edges begin to brown. Let the scones cool on the sheet for a minute or so, then remove them and place them on a cooling rack to cool completely.

*Note: I found these to be just a touch on the salty side. I actually enjoyed them this way since the slight saltiness offset the sweetness of the berries. You may wish to reduce the salt slightly.

Sourdough Pizza Crust

Jeanne — Mon, 24 May 2010 00:46:20 +0000

My friends, this recipe has been months in the making. It’s been tested, revised, re-tested, and overhauled from scratch by yours truly. Because, let’s face it, pizza is a serious matter. Soon after I began to bake my own bread I started experimenting with pizza crust. I found a delicious and simple recipe for a thick crust using commerical yeast. I can appreciate a nice thick, bready pizza crust. But a true pizza master knows how to make pizza dough both thick and thin. I had a difficult time mastering the thin crust pizza dough.

I got frustrated by recipe after recipe. I needed a recipe that was easy to throw together and versatile enough to make on a busy weeknight. I finally created my own recipe from scratch that was able to produce consistent results.

This dough is very wet and difficult to handle. The wetter the dough is, the thinner the crust will be. It’s about finding the perfect balance between a wet dough and one that just falls apart. I recommend using lot of flour on your hands and work surface when shaping the dough. The easiest way to shape this dough is to place it on a sheet of parchment paper and pat it into the desired shape.

Bake the crust for 5-8 minutes before adding any toppings or sauce. This will ensure that the crust gets baked through without overbaking the toppings. Pizza perfection.

I like to use whatever I happen to have on hand for toppings. This week I made zucchini spinach pizza. Just look at that thin, crispy crust!

I’m submitting this post to Yeastspotting. Be sure to take a look at the beautiful bread roundup posted every Friday!

Sourdough Pizza Dough
Created by Simple Math Bakery
Makes two medium-sized pizzas (feeds 2-3 people each)

1 cup sourdough starter
2 cups unbleached bread flour (substitute whole wheat flour for all or part of the bread flour, if desired)
1 tablespoon honey
2 tablespoons olive oil
3/4 cup lukewarm water

In the bowl of your mixer, stir all ingredients together with a wooden spoon or the paddle attachment on low speed. Switch to the dough hook and knead on second speed for 5 minutes. Allow the dough to rest for 5 minutes, then knead for another 5 minutes. Place the dough in a lightly oiled bowl, cover, and let rise at room temperature until doubled. My sourdough takes about 4 hours to double.

Use the dough immediately, or place it in the fridge, covered, for up to one week. If you refrigerate the dough, remove it at least one hour before baking.

Preheat the oven to 500° for one hour, with your pizza stone inside. Place a piece of parchment paper on a baker’s peel, or the back side of a cookie sheet.

Shape the dough about 10 minutes before the oven is ready. Dust the parchment with flour. Divide the dough into two halves, and place one half on the parchment. Using plenty of flour on your hands and on the dough, pat the dough into the desired size and shape.

Slide the dough, still on the parchment, onto the baking stone. Bake for 5-8 minutes. If any large bubbles appear and start to grow, use a skewer to pop them. Remove the dough from the oven when it looks slightly puffy and has just started to brown around the bottom edges. The crust should slide off the parchment easily. You can remove the parchment at this point if the crust slides off.

Use a pastry brush to apply a thin layer of olive oil to the crust before adding sauce and toppings. This prevents the sauce from seeping into the crust and getting soggy.

Once you’ve topped your crust, slide it back onto the baking stone and bake for 8-10 minutes or until the cheese has melted and begun to brown (or to your desired level of doneness).

To make pizza on the same day, skipping the 4 hour rising time:
Prepare the dough just after you turn on the oven. Add an extra 1/4 cup flour when mixing the dough to aid in handling. Allow the dough to rise for 45 minutes while the oven preheats. The crust will be denser, but still delicious!

Molasses Oatmeal Bread

Jeanne — Wed, 05 May 2010 01:39:51 +0000

Sometimes good breads come in small packages. This bread was not a high-riser, but it certainly packed a lot of flavor! I may have used pans that were too large for the amount of dough. But looks aren’t everything, and I’ll eat a good slice of bread no matter what shape or size it comes in.

My kitchen is a mishmash of pots and pans that have been acquired from a vast array of sources, mostly one at a time. Nothing fancy and nothing that matches. Except for my two 9″ loaf pans, a gift from my mom. They are my new go-to pans for baking loaves of bread. Which is why I automatically reached for them when making this bread, even though the recipe suggested 8″ by 5″ pans. My 8″ pans look to be more like 8″ by 4″ and I didn’t want to have overflow issues with the dough. So 9″ pans it was.

I oiled the pans and sprinkled some oats inside. The dough came together easily, giving off a fabulous molasses and oatmeal aroma. I always love the depth of flavor that molasses adds. This bread is slightly sweet with a definite whole grain taste.

This bread has been submitted to Yeastspotting, a weekly bread showcase.

Molasses Oatmeal Bread
Adapted slightly from Yankee Magazine
Yield: 2 loaves

1 cup old-fashioned oats, plus extra for pans
1 3/4 cup boiling water
2 teaspoons instant yeast
1/2 cup lukewarm water
3 tablespoons molasses
1 tablespoon salt
1/4 cup canola oil
4-5 cups whole wheat flour

Place the oats in a medium bowl and pour the boiling water over them. Let soak at room temperature for one hour.

If you’d like to use active dry yeast instead of instant yeast, dissolve it in the lukewarm water and let it sit until it starts to bubble.

In a large bowl, or the bowl of your mixer, combine the oat mixture, yeast, water, molasses, salt, and canola oil. Add the flour one cup at a time, stirring well or beating with the paddle attachment of your mixer after each addition. Add enough flour so that the dough comes together into a ball. Place the dough ball in a lightly oiled bowl, cover, and let rise until doubled, about 90 minutes.

Turn the dough onto a lightly floured surface and knead it for about 5 minutes. Form it into a ball and place in a clean, lightly greased bowl. Cover and let rise again until doubled, about 45 minutes this time.

Grease two loaf pans (preferably 8″ pans) with canola oil and sprinkle with uncooked oats. Divide the dough into two halves. Gently flatten each half into a rectangle about 5″ x 7″. Starting with the long side, roll each dough rectangle up and gently seal the seam with your fingers. Place each loaf, seam side down, into a loaf pan. Cover with lightly greased plastic wrap and let rise until doubled, about 45 minutes.

While the dough is rising, preheat the oven to 350°. When the loaves have risen sufficiently, bake them for 40-50 minutes. The bread will be a deep brown color and sound hollow when tapped on the bottom. Remove loaves from pans immediately and place on a cooling rack to cool.

Maple Sweetened Corn Muffins

Jeanne — Thu, 22 Apr 2010 02:40:17 +0000

After all of the baking I did last week for the bake sale, I was ready to make some quick and easy muffins! I was all out of fresh fruit (oh, the horror!), and when I opened the cupboard it was the cornmeal that spoke to me. It was begging to be made into rich, buttery corn muffins with just the right amount of crumble.

Before I share the recipe for these beauties, I’d like to give the results from the National Food Bloggers Bake Sale. Our Los Angeles bake sale raised $2,456.50! I was completely blown away when I read that number. But that’s not all. The combined total for all the bake sales across the country was $16,500! It is absolutely incredible what can be accomplished when a group of people come together to support a cause.

A huge thank you goes out to all the food bloggers who donated goodies to the bake sales, those who organized the bake sales, and all the people who visited our bake sales to buy goodies. I hope that next year will be just as successful (or maybe even more so)!

These muffins were also a success, albeit a much smaller one than our bake sale. I added a subtle hint of sweetness with maple syrup, and used whole wheat flour for depth of flavor. Vegan “buttermilk” gives a light and fluffy texture, but if you’ve got regular buttermilk it’ll do the job just as well.

Maple Corn Muffins
Recipe by Simple Math Bakery
Yield: 12 muffins

1 cup whole wheat flour
1 cup cornmeal
1 tablespoon baking powder
1 teaspoon salt
1/3 cup pure maple syrup
1 egg
1 cup soy milk + 1 tablespoon apple cider vinegar (or 1 cup buttermilk)
1/4 cup unsalted butter, melted and cooled slightly

Preheat oven to 375°. Grease muffin tins and set aside.

If you are using soy “buttermilk”, mix the soy milk and vinegar together and let sit for about 5 minutes (until it looks like it’s starting to curdle). In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.

In a separate bowl, stir the maple syrup and egg into the buttermilk. Add the butter and stir to combine. Pour the liquid ingredients into the dry ingredients and mix just until combined. Divide the batter between 12 muffin cups.

Bake for 15-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool the entire pan for 5 minutes, then remove the muffins from the pan to cool completely.

Vegan Raspberry Applesauce Muffins

Jeanne — Fri, 19 Mar 2010 14:11:54 +0000

I’m learning to bake vegan. I really enjoy eating vegan goodies, so naturally the next step is to learn to make them myself. I baked a vegan cake last year (before I started blogging), and it was amazing! This time, I tried my hand at vegan muffins.

I don’t drink cow’s milk, but I do use buttermilk when it’s called for in a recipe. It helps keep muffins tender and lends a somewhat tangy flavor as well. So when I discovered that I could make vegan buttermilk with soy milk and a little apple cider vinegar, I decided to bake some muffins!

Part of what fascinates me about baking is the chemistry. I know next to nothing about chemistry, but I just love watching how the ingredients come together to create a delicious result.

Sometimes the chemistry of baking fails me and I end up with bread as hard as a brick, or sunken cupcakes. But vegan buttermilk couldn’t be simpler: pour out a cup of soy milk, stir in a tablespoon of apple cider vinegar, and a few minutes later it curdles!

The rest of the recipe comes together just as easily. I left out the egg that I usually add into my muffins, and substituted some (homemade!) unsweetened applesauce. My anticipation heightened when I tasted the batter and found it to be delicious!

The finished muffins tasted just as wonderful as the batter. I love how the raspberries deliver a burst of flavor when you bite into them. This raspberry burst too soon, leaving a cavernous hole in my muffin!

I can’t wait to dream up some more vegan goodies!

Vegan Raspberry Applesauce Muffins
Recipe by Simple Math Bakery
Yield: 12 muffins

2 cups white whole wheat flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar, packed
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup soy milk
1 tablespoon apple cider vinegar
1 cup frozen raspberries

Preheat oven to 375°. Grease muffin tins or line with paper liners. In a small bowl, stir together the soy milk and apple cider vinegar. Let sit at room temperature for about 5 minutes, until it starts to curdle.

In a large bowl, combine the flour, baking soda, salt, and brown sugar. In a separate bowl, whisk together the applesauce, vanilla extract, and buttermilk mixture. Add the liquid ingredients into the dry ingredients and stir just until combined. Gently fold in the raspberries.

Divide the batter between 12 muffin cups. Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Cool in the pan on a cooling rack for 5 minutes, then remove from pan and cool the muffins directly on the cooling rack.