Maple Sweetened Spiced Millet-Carrot Wholegrain Muffins

These muffins were inspired by the former coffee shop/bakery that I was a baker for; Scout Coffee in San Luis Obispo. If you ever find yourself in little SLO, do yourself a favor and stop by. The owners, as well as the staff are incredible. The atmosphere, coffee, and treats are the perfect way to experience what great things the town has to offer.

I love these muffins for their healthy nature; slightly sweetened by maple syrup, and a wonderful accompaniment to my morning coffee or tea.

Ingredients: (yield 12 muffins)

1 cup Organic All Purpose Flour

1/4 cup Stone Ground Whole Wheat Flour

1/2 cup millet

2 tsp. baking powder

3 tsp. cinnamon

1 tsp. ginger

1 Tbsp. ground flax meal

1/4 tsp. nutmeg

1/4 tsp pink Himalayan salt

1/2 cup maple syrup

1/4 cup safflower oil

3/4 cup non-dairy yogurt ( I used The Coconut Cult original)

1/2 cup almond milk

1/4 tsp. vanilla extract

2 cups grated carrots

  • optional 1/4 cup toasted chopped walnuts

Directions:

  1. Preheat oven to 350 degrees. Place all dry ingredients into medium sized bowl: All Purpose Flour, Whole Wheat Flour, millet, baking powder, cinnamon, ginger, nutmeg, and pink Himalayan salt. Whisk well to combine dry.
  2. *Omit Flax and in a separate bowl, add flax to small bowl along with almond milk (stir and let flax mixture sit for 5 minutes)
  3. In a separate bowl, combine wet ingredients: maple syrup, safflower oil, non-dairy yogurt, almond milk, and vanilla. Add flax/almond milk mixture and whisk until throughly combined.
  4. Create a well, and add wet to center. Fold dry into wet until lightly incorporated. Then fold grated carrots into mixture but do not over mix.
  5. Line a muffin tray with liners. Divide muffin mix into 12 muffin liners. Bake for 11 minutes at 350, then rotate and bake an additional 11 minutes at 350 or until center comes out clean.

Ridiculously Good Multi-Grain Tortillas

We cook from scratch for the most part; sometimes taking the easy road if we are in a rush or haven’t got enough fresh items around. Each week, we have soft taco night. The day may change, the recipe altered, new sauces blended up, but our staple to go along with are these tortillas. Even with the tortillas, we have switched up the flour blend, but the measurements stay true to scale. There is joy in creating meal time together and dishing out different recipes to each family member. Our girls always want to take their turn rolling out the tortillas or adding them to the cast iron pan to flip and brown them. But, in all honesty, it is my husband Kevin that is the pro in making these concise, sized proportionately, browned perfectly, and a true character of flavor that makes meal time so much more enjoyable.

Hope you enjoy them as much as our family does! Makes about 16-18 depending on the size you roll out.

Ingredients:

2 cups whole wheat flour (we also like spelt as an option)

1 cup all purpose flour

1 tsp. sea salt

1 tsp. baking powder

1/3 cup extra virgin olive oil OR Safflower oil

1 cup warm filtered water

Directions:

  1. In a medium sized bowl, combine all purpose flour along with whole wheat flour, sea salt, and baking powder. Taking a whisk, make sure it combined well.
  2. Add the oil and water to a separate bowl and whisk together. Then add the wet to the dry and incorporate with a spatula making sure to bring any stragglers into a dough ball.
  3. On a lightly floured surface, place the round dough ball and knead to make sure all ingredients are incorporated; about 1-3 minutes.
  4. Divide into equal sized portions. It is best to let the portions rest to relax the gluten before rolling out, but we are usually too much in a hurry and hungry and skip this. Hint: They always turn out well regardless.
  5. One at a time, flatten a round with your palm. Place onto a lightly floured surface and roll out with a rolling pin; paying mind to flouring your surface and rolling pin if they stick.
  6. In a hot skillet (we use a cast iron), place one circle at a time into the pan and brown for 1 minute on each side. The temperature you have your skillet or cast iron at, will determine how browned you like your tortillas.
  7. Remove and allow to cool, or like us… sample the first couple to “quality control” them. 🙂 Who doesn’t love a warm tortilla!!!
  8. These will save in a airtight container for up to a week (ours do not last that long). I have also refrigerated them and used them as sandwich wraps. Can be frozen/but separate each round so they pull apart more easily.