Wednesday, November 5, 2008

Spicy and Satisfying Breakfast Muffins

I've not been craving baked goods, but sometimes it's nice to have something other than eggs or oatmeal for breakfast, especially when my friends are coming over for coffee. I've never attempted any alternative grain or gluten free baking, so this is my first dive into unknown waters. This is a recipe I adapted from Women's Health Magazine Carrot Ginger Muffins.

I have to scream with joy from the rooftops that these muffins were a success, though I would add more fresh ginger and spices next time. I thought they were going to be dry, hideous lead sinkers. Although the batter tastes nasty, the muffins came out moist with a fabulously satisfying texture and a lightly sweet, nutty flavor. I hope my friends enjoy them.

Preheat oven to 375 degrees
Line muffin tins with paper muffin cups
Makes 24 muffins (some to serve, some to freeze)

2 cups
whole-grain flour
1/2 cup organic rice flour
1/2 cup flax meal or bran meal (I used the flax but for a milder flavor go for the bran)
2 tsp baking soda
3 tsp baking powder
1 tsp xanthan gum
1 tsp ground cinnamon
1 tsp ground dried ginger
1 tsp pumpkin pie spice
1/2 tsp freshly grated nutmeg
2 tsp vanilla extract
1 tsp almond extract (optional)
1 tsp orange extract or 1 tablestoon orange zest (optional but recommended)
2 eggs, beaten
1 cup yogurt (such as Dannon Activia)
1 cup unsweetened organic cinnamon apple sauce
1 cup shredded carrots
2 tsp grated fresh ginger
1/3 cup good quality raw honey
1/2 cup golden raisins or any other dried fruit or nuts of your choice
1. Preheat oven to 375°F.

2. In a large bowl, whisk together flours and meal, baking soda, baking powder, xanthan gum and spices.

3. In a separate bowl, combine eggs, apple sauce, yogurt, carrot, fresh ginger, honey and extracts. Combine wet and dry mixtures and then fold in golden raisins.

4. Spoon batter paper-lined muffin cups to about 3/4 full. Bake for 16-18 minutes or until tops spring back when lightly touched. Cool on a wire rack.

Notes: Spray muffin liners with baking spray so the muffins won't crumble when removing it from the liner. I topped mine with a sprinkle of Bear Naked Granola as an alternative to streusel topping. Just press it lightly into the top of the batter.

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