muffins

Maple Sweetened Spiced Millet-Carrot Wholegrain Muffins

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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.

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Lemon-Thyme & Blackberry Muffins

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My family and I have been gorging ourselves on fresh peaches and blackberries. There is such an abundant supply that we can’t keep up.  These lemon-thyme & blackberry muffins were one of the more recent experiments I concocted.  yield: 12 muffins.

MUFFINS:

2 1/2 cups unbleached all purpose flour

1 cup organic cane sugar

4 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla extract (Edwin & Lesha)

1/2 cup earth balance, melted

13 oz. blackberries

1 heaping Tbsp. of flax meal

1/2 cup plain coconut yogurt

1/2 cup almond milk + 1 Tbsp lemon juice (buttermilk)

2 Tbsp. of lemon juice

zest of 1 lemon

1 1/2 tsp. of dried thyme

CRUMBLE TOPPING:

6 Tbsp. unbleached all purpose flour

3 Tbsp. earth balance, melted

4 Tbsp. organic brown sugar

2 Tbsp. rolled oats

GLAZE:

1/2 cup powdered sugar

1/2 Tbsp. lemon juice

1 Tbsp. almond milk.

DIRECTIONS:

1. Preheat oven to 350. Wash berries and set aside. In a bowl, use 1/4 cup of flour and pour gently over blackberries to coat.

2. With remaining flour, add sugar, baking powder and salt. Set aside. In a separate bowl, whisk together flax meal, melted earth balance, and vanilla. Add buttermilk (almond milk and lemon juice), along with coconut yogurt.  Add fresh squeezed lemon juice, and zest.

3. Slowly pour wet ingredients into dry ingredients. Do not over mix. Fold in blackberries last.

4. Grease a muffin pan. Prepare your crumble topping by combining melted butter with all dry ingredients. With a fork or pastry cutter, make sure no large chunks remain.

5. Fill your muffin tin all the way to the top and place 1 Tbsp. of crumble on each muffin.

6. Bake for 20-25 minutes or until a toothpick comes out clean.

7. Allow muffins to cool completely before adding glaze.  For the glaze, combine powdered sugar, lemon juice, and almond milk and whisk until smooth.  Drizzle over cooled muffins.

 

***** For my gluten free readers, use the Bob’s Red Meal GLUTEN FREE all purpose flour instead the unbleached all purpose