People who have been reading my blog might chuckle to themselves: this girl is racking her brain for ways to use up her rye flour. Since making honey bread last time, I've lost faith in rye flour. It's too solid; just a pinch too much can make your bread become a rubber brick. So I searched and searched online and finally found a recipe that had received very good comments.
After I mixed all the ingredients together, I realized that the recipe doesn't yield too much, so I decided to make some major adjustments. And I wasn't lazy this time: After the 20 minute baking time was up, and it still wasn't done, I waited in the kitchen to check and re-check. (Last time, I returned to the kitchen to find my cake burnt.) It turned out to be so yummy, surprisingly, that I ate two at one go. ^_^ Obviously I have a good appetite.
Imported maple syrup is, of course, much more expensive than honey, but if you want the muffins to be vegan, it's a good substitute.
Yields 6 big muffins or 12 medium-sized muffins
1 cup rye flour
1/2 cup flour
1/2 cup wheat germ
4 tsp baking powder
1/2 tsp salt
1 cup water
1/4 cup honey or maple syrup
1/4 cup canola oil
1 cup mixed dried fruits (raisins, dates, etc.)
1/2 cup brandy (白兰地酒 báilándìjiǔ)
1. Soak the dried fruits in brandy with a little water for over 1 hour, or leave mixture in the fridge overnight in order to make the dried fruits soft and absorb the brandy.
2. Sift all the powders and mix well.
3. In another bowl, mix together the remaining liquids. Fold into the powder mixture. Finally, add the drained dried fruits.
4. Grease a muffin pan and pour in the batter three-quarters of the way to the top. Bake 20 to 25 mins at 200 C. They're done when a toothpick inserted in the center comes out clean. If you use only one baking pan, allow it to cool for 5 mins before removing the muffins from the pan.
Serve hot. I think that's when muffins taste best. ^_^
Sichuanese native and Chengdu resident Annie blogs about her adventures in cooking vegetarian meals, adapting recipes from around the world. Recently she has translated some of her favorite posts into English for GoChengdoo readers to enjoy. The original, Chinese-language version of this post can be viewed here. Photo by Annie Chen.
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