Moist Solar Baked Apple Muffins

These super moist muffins don’t brown no matter what type of oven they’re baked in so it might as well be a Sun Oven. Use a toothpick to test for doneness, it should come out with just a few crumbs attached.

Sun Oven Apple Muffins

Ingredients

3 medium Granny Smith apples, peeled, cored, and diced

1 cup sugar

1/2 cup vegetable oil

2 1/4 cups all-purpose flour

1 tablespoon baking powder

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Sunny Mini-Muffins

Mini-muffins, with their shorter baking times, are ideal candidates for Sun Oven cooking. Most recipes yield two dozen and all the muffins can be baked in two batches in under an hour. That eliminates the need for the acrobatics of cross stacking. I wish I could also say that the smaller muffins means I consume fewer calories, but I usually can’t stop after just one.

Sun Oven Lemon-Poppy Seed Mini-Muffins

Ingredients

2 cups all-purpose flour

1 cup sugar, divided

3 tablespoons poppy seeds

2 1/2 teaspoons baking powder

1/2 teaspoon salt

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Solar Oatmeal Raisin Muffins

These muffins are yet another way to make your morning oatmeal easy to eat on the go. Store them in the freezer and take one out before going to bed. Then all you have to do is remember to grab it when you head out in the morning. There’s nothing worse than being half way to work and realizing your breakfast is sitting on the kitchen counter.

Sun Oven Oatmeal Raisin Muffins

Ingredients

1 1/2 cups old-fashioned rolled oats

1 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

6 tablespoons cold, unsalted butter, cut into small pieces

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Sun Oven Banana Muffins

It’s always nice to have something to look forward to during a hard day at work. A light, fluffy, low-fat, solar-baked, banana muffin makes a great afternoon snack and is certain to brighten up your day.

Ingredients

3 large egg whites, at room temperature

1 1/2 cups all-purpose flour

2/3 cups oat flour

3 tablespoons sugar

2 teaspoons baking soda

1/2 teaspoon ground cinnamon

3 large ripe bananas

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Sun and Honey Muffins

Any kind of honey can be used for these muffins that taste great with a pat of butter. The kind of honey used will affect the flavor, experiment with different varieties until you find the one you like best. Any kind of milk or yogurt (whole, low fat, or nonfat) will work, too so there’s no need to make a special trip to the store.

Sun Oven Honey Muffins

Ingredients

1 3/4 cups all-purpose flour

1/2 cup whole wheat flour

2 teaspoons baking powder

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More Muffins

With the holidays behind us it’s time to get back to healthier eating. The maple syrup makes these bran muffins better than most. I keep them in the freezer for a quick portable breakfast or midmorning snack.

Sun Oven Maple Bran Muffins

Ingredients

1 1/2 cups whole bran cereal (not flakes)

1/2 cup raisins

1/4 cup canola oil

1/2 cup boiling water

1 cup buttermilk

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Solar Baked Muffins and Tea

The oat flour gives these tea infused muffins a slightly chewy texture. If you’re like me and don’t really use a lot of oat flour, look for a well stocked grocery store that sells it (and other ingredients you only use occasionally) in bulk. That way you’re less likely to find a partially used and expired bag of the stuff in the back of a cupboard one day.

Sun Oven Tea Infused Muffins

Ingredients

1 cup whole milk

6 Earl Grey tea bags

1 3/4 cups all-purpose flour

1/2 cup oat flour

1/2 cup sugar

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 large egg, at room temperature

6 tablespoons unsalted butter, melted and cooled

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Sun Oven Savory Parmesan Muffins

A cross between a muffin and a biscuit, these savory muffins can be served in place of bread. They go great with soup or salads. The recipe yields up to one and a half dozen muffins that can be baked in two batches. Use two cross-stacked six-muffin tins or silicone molds placed on a baking sheet or a combination to fit at least a dozen at a time in the cooking chamber. Any kind of milk and sour cream (whole, low-fat, or nonfat) can be used.

Ingredients

2 cups all-purpose flour

3/4 cup freshly grated Parmesan cheese

1/4 cup sugar

1 tablespoon baking powder

1 teaspoons paprika

1/2 teaspoon salt

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Yummy Sun Oven Muffins

My favorite source for muffin recipes is “The Ultimate Muffin Book” by Bruce Weinstein and Mark Scarbrough.

I have only one complaint with it. Every recipe I’ve tried so far claims to yield 12 muffins, but actually makes quite a few more. They even give instructions to bake the excess batter in ramekins or a second baking so they are obviously well aware that the yield is off. I don’t have the patience for a second baking (I know I’d forget about the second batch) and fitting all the muffins in the Sun Oven in one go can be a challenge.

The solution pictured below is the best I’ve come up with so far. The baking pan on the bottom has sides that are high enough to stop the muffins from touching the upper layer as they rise and allows the air to flow. Still, I was only able to fit eight molds in the pan and there was enough batter for at least two more. I wound up, as usual, overfilling the tins.

Sun Oven Applesauce Muffins

Ingredients

Topping:

1 1/2 teaspoons ground cinnamon

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Maple Muffins to Go

Now that Mark heads out each morning with his food for the day in tow I’ll be doing a little more baking. In my opinion no packed lunch is complete without a mid-morning snack. I look at the coffee break as a sort of second breakfast so I’ll be keeping the freezer stocked with muffins and other types of baked goodies. I just toss one in his lunch bag straight from the freezer and it defrosts by the time he’s ready to eat it. These maple syrup muffins were one of the first things I baked after moving to California. I didn’t have the maple sugar that the original recipe called for so I used brown. They are not too sweet and are kind of like portable pancakes. They’re good on their own, but with a a little blueberry jam they’re even better.

Solar Baked Maple Muffins
(adapted from ”The Ultimate Muffin Book” by Bruce Weinstein & Mark Scarbrough)

Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 large eggs, at room temperature

1/2 cup maple syrup

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corin