daring bakers' I was looking for some type of muffin or bread to make for Tucker for breakfast. Then I learned that this month's challenge was quick bread. While preparing a breakfast bread for Tucker I could also complete my challenge for daring bakers'.
The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
Since I was already on the lookout for something to make for my little man I already had quite a few recipes marked to test. I found about 15 recipes that literally jumped off the page when I saw them and I wanted to make them all at once. After I finally composed myself and came back to reality, I decided to start off with this muffin I found on Kelsey's blog. Her description of these muffins drew me in and is so precise. They are light and fluffy, not overly sweet and have the perfect hint of warmth from the garam masala. I love that the heat is cut my the citrus from the orange zest as well as the orange juice glaze. These are the perfect start to any morning or the perfect pick-me-up for any afternoon snack.
Garam Masala Muffins with Orange Pistachio Glaze
1 1/4 Cup All-purpose flour
1/2 Cup Whole wheat flour
1/3 Cup Packed brown sugar
1 Tsp Baking powder
1 Tsp Baking soda
1/4 Tsp Salt
1 Tsp Garam masala
Zest of one orange
1 Cup Low-fat buttermilk
1/4 Cup Unsalted butter, melted
1 1/2 Tsp Vanilla extract, divided
1 Large egg, lightly beaten
1/2 Cup Shelled dry-roasted, salted pistachios, chopped
1/2 Cup Powdered sugar
1 Tbsp Fresh-squeezed orange juice
Preheat oven to 375. Place liners in a muffin pan, spray with non-stick cooking spray and set aside.
In a large bowl add the flours, sugar, baking soda, baking powder, garam masala, orange zest and salt and whisk together. Make a well in the middle of the ingredients. In a separate bowl combine the buttermilk, butter, 1 teaspoon vanilla and egg and stir to combine. Add the wet ingredients to the dry ingredients and stir until all ingredients are combined.
Divide the batter among the prepared muffin cups and sprinkle with the chopped pistachios. Bake for 15 minutes, or until wooden pick inserted in the middle comes out clean. Remove and cool on wire rack for 5 minutes.
While muffins are cooling combine the powdered sugar, orange juice and remaining 1/2 teaspoon vanilla in a small bowl, stirring until smooth. Drizzle evenly over the muffins.
Recipe source: barely adapted from Kelsey's Apple A Day, inspired by All Day I Dream About Food and Gastronomy