[This recipe originally appeared in the Oct. 10 edition of “From Tali’s Kitchen,” the cooking column I write for Binah magazine.]
A few hours before my in-laws boarded their plane to Israel last month, my mother-in-law called with good news: They had lots of extra room in their luggage — did I need anything?
Those four magical words…do you need anything? (Yes, please, thank you!!)
I envisioned my in-laws’ pantry, stocked with crackers and cereals and dry goodies. I envisioned their toiletry closet, the one that most closely resembles a small store. I was in good hands.
Among the items I asked for were a handful of granola bars (they’re more expensive here) and a box of good old-fashioned American cereal. The cereal would be a snack for my husband, who could probably finish it in one sitting.
If I was looking forward to a box of cereal and a few granola bars, imagine my delight when mom pulls not one but four big boxes of cereal out of her magic bag…followed by about 60 granola bars!
If you know me, you know my delight was genuine.
And now, 25 days later, they’re…all…gone. (Not that I expected them to last much longer.)
Having those 25 days with a steady supply of no-prep breakfast items was pretty incredible. But as soon as we were down to our last Nature Valley bar (sob), I took out the big mixing bowl and whipped up a batch of my favorite muffins. White chocolate and craisins — what’s not to love?
These, too, did not last. It hasn’t even been 24 hours and we’re down to just one.
That’s how it goes around here. And after almost a year…I’m almost used to it!
(Quick plug: These are really good, and also pretty guilt-free at just under 2/3 a cup of sugar in the whole batter. If you prefer, use raisins instead of craisins and regular chocolate chips instead of white.)
- 2 large eggs
- 2/3 cup brown sugar, less 1 Tbsp
- ¼ cup canola oil
- ½ cup unsweetened applesauce
- 2 Tbsp honey
- 2 Tbsp water
- ¾ tsp vanilla extract
- 1 cup all-purpose flour (you can sub with whole wheat)
- ½ cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1½ tsp cinnamon
- 1/8 tsp salt
- ½ cup craisins
- ½ cup white chocolate chips
1. Preheat the oven to 375 F/190 C. Line muffin tins with paper muffin cups (you can use regular or mini tins).
2. In a food processor fitted with the steel blade, combine eggs, sugar, oil, applesauce, honey, water, and vanilla. Process until color lightens (about 1 minute).
3. Add flours, baking powder and soda, cinnamon, and salt. Process with quick on/off pulses until combined.
4. Carefully remove the blade. Pour in craisins and chocolate chips and stir by hand.
5. Scoop batter into muffin cups, filling them about ¾ of the way to the top. Bake for 20-25 minutes or until the tops are golden brown.
6. Let cool 15 minutes before serving.