Archives for the month of: January, 2016

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I found this recipe for Blueberry Matcha Muffins on a great blog that I am on often called The New Potato. These muffins also use almond meal which gives it a cake like texture. I changed the flour and I used coconut oil instead of butter.

INGREDIENTS

1 cup whole wheat flour

2/3 cup spelt light flour

1/3 cup almond meal

1 tbsp matcha powder

1 tsp baking powder

1/2 tsp sea salt

1/2 cup plus 2 tbsp oil – coconut oil, safflower oil

1/2 cup cane sugar

1/3 cup honey

2 organic eggs

1/2 tsp pure vanilla extract

1/2 cup unsweetened almond milk

1 cup fresh or frozen (thawed) blueberries

DIRECTIONS

Preheat oven to 350 degrees. Line and spray 12 cup muffin tray or use the silicone muffin cups. In a bowl mix oil and sugar together. Add honey, eggs and vanilla extract. Mix until combined. Combine flours, almond meal, matcha powder, baking powder and sea salt into wet ingredients. Then add half almond milk and beat until combined. Add remaining almond milk and mix once again. Fold in blueberries and scoop into muffin cups. Bake for 20 – 25 minutes. Take out of oven and let cool for a few minutes. Transfer to a cooling rack and cool for another 15 minutes. Enjoy!

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I haven’t baked raisin bran muffins in a while. This use to be a favourite of mine. They are delicious warmed up with your favourite jam.

INGREDIENTS

2/3 cup whole wheat flour

2/3 cup spelt light flour

1 cup organic wheat bran

1 1/4 tsp baking soda

1/8 tsp sea salt

1/2 cup brown sugar or cane sugar

1/4 cup unsweetened apple sauce

1 organic egg – lightly beaten

1 1/4 cups of milk organic, almond, soy (with 1 tbsp lemon juice)

1 1/2 tbsp oil – vegetable or coconut melted

1 tsp pure vanilla extract

1 cup raisins

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use the silicone cup liners. In a bowl mix flours, wheat bran, baking soda, salt and sugar together. In a separate bowl mix apple sauce, egg, milk, oil and vanilla together. Pour dry ingredients into wet ingredients and mix only until blended. Add raisins into batter and mix with a wooden spoon. Scoop into muffin cups and bake for 25 minutes. Let cool on tray for 5 minutes and then transfer to a cooling rack for 10 -15 minutes. Enjoy!

 

 

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My muffin of the week is an Applesauce Muffin. I added some dried blueberries into the batter but you can add any dried fruit you would like. I also garnished each muffin with a slice of fresh mango.

INGREDIENTS

3/4 cup whole wheat flour

1/4 cup spelt light flour

1 1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp sea salt

2 tbsp ground flax seeds

1/3 cup oil – safflower oil or coconut oil melted

3/4 cup brown sugar

1/4 cup unsweetened applesauce

1/4 cup kiju grape apple juice

2 large organic eggs

1/2 cup dried fruits

1/2 mango cut in small slices

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a bowl mix both flours, baking powder, cinnamon, sea salt and ground flax seeds. In a separate bowl mix oil, sugar and eggs together. Mix 1/2 the dry mixture to the wet mixture and then add half the unsweetened apple sauce and grape apple juice and blend once again. Blend the remaining dry ingredients to wet ingredients and then once again mix remaining unsweetened applesauce and grape apple juice into batter. Add dried fruits and scoop batter into muffin cups. Garnish each muffin with a slice of mango. Bake for 20-25 minutes. Take muffin tray out of oven and let sit for 5 minutes. Transfer muffins to cooling rack and cool for 10-15 minutes. Enjoy!

 

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I made muffins using one of my favourite muffin ingredients, banana. I find when you using bananas it makes the batter so moist. I split the batter with half chocolate chips and half raisins to please everyone in my family.

INGREDIENTS

1 cup whole wheat flour

1 cup spelt light flour

1 tsp baking soda

1 tsp sea salt

1/3 cup oil – vegetable oil or coconut oil

2-3 ripe bananas mashed

1/2 cup pure maple syrup

1/4 cup agave nectar

2 tsp pure vanilla extract

1/2 cup semi-sweet chocolate chips

1/2 cup raisins

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use the silicone liners.  Mash bananas in a plate and set aside. Sift flours and baking soda and sea salt and stir. In a separate bowl mix oil, maple syrup, agave nectar and vanilla. Add mashed bananas and mix again. Stir in wet ingredients into dry ingredients. Separate batter in half and add raisins to one half and chocolate chips to the other half. Scoop into muffin cups and bake for 25-30 minutes. Take out to cool for 5 minutes and then transfer to a cooling rack for another 10-15 minutes. Toast the next day so it tastes like they just came fresh out of the oven. Enjoy!

 

 

 

 

 

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