Monday, September 6, 2010

Berry Orange Muffins



As far as muffins go, these are a very healthy treat. They are chockful of whole grains, healthy fats, fruit and natural sweeteners. I did not sample them because they are gluten-ful - but Alfred gives them two thumbs up (he ate three of them today). I used some of the wild black raspberries we picked earlier this summer and froze, red raspberries or blackberries would be great stand-ins.

The Recipe:
1 Cup All-Purpose Flour (preferably unbleached)
1 Cup Whole Wheat Flour (White whole wheat is a nice option)
2 Tablespoons Ground Flax Seed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 eggs (preferably free range and local, and at room temperature)
1/4 Cup Olive Oil (Grape seed is also a good option)
1/4 Cup honey
1/4 Cup unsweetened applesauce
1/4 Cup evaporated cane sugar, coconut sugar, maple sugar or sucanat (plus more for sprinkling on top if desired)- truth be told, you can use regular granulated sugar, these are just slightly healthier options
Juice and Zest of 2 oranges (I got about 1/2 cup of juice)
1 Cup Berries

1) Preheat the oven to 375 degrees, line a muffin pan with paper liners (this recipes makes about a dozen).
2) Sift together the flours, flax, baking powder, soda and salt.
3) Combine the eggs, oil, honey, applesauce and orange juice.
4) Combine the sugar and orange zest, use your fingers to rub the zest and sugar together - this will cause the zest to release more of its oil, which is where all the flavor is
5) Add the zesty sugar to the wet ingredients
6) Thoroughly combine the wet and dry ingredients, fold in the berries
7) Spoon batter into muffin cups (an ice cream scoop is pretty handy for this) and sprinkle a little sugar on top of each unbaked muffin (that is optional, but it makes for a nice crunchy muffin top)
8) Bake for 20-25 minutes, until golden brown on top and toothpick inserted in the center comes out clean.
9) Remove immediately from muffin pan (if you let muffins sit in the pan, the bottoms steam and get soggy) and enjoy!





As usual, I've also included this post as part of several weekly recipe sharing events: Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Induglent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Gluten Free and Healthy, Friday Foodie, and Friday Favorites. Check out all the great recipes other bloggers have contributed!

5 comments:

  1. Another ice cream scoop user. That comes in so handy as do my cookie scoops.

    This is a wonderful combination of flavors. This is one for the husband and me too, of course.

    Thanks for linking up with My Meatless Mondays. I look forward to your contributions.

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  2. These look delicious!

    Thanks for your tips and experiences with IBS. I find it interesting what you say about fish and animal protein. I do think it's SO important to listen to your body and my body just does not like many pulses, nuts, and too much raw fruit and veg. It's such a balancing act! I'm actually looking forward to trying out fish to see how that goes (I think). I used to find eggs quite easy on my system but it's been a while!

    Hope your week's going well so far x

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  3. Sweet and Savory - thanks for your weekly sharing event, it's great fun to be a part of it!

    Sarah - IBS is such an awful ride of ups and downs, I hope you are able to get some relief! Take care :)

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  4. another unique recipe, a special treat for everybody lol well thanks for sharing

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  5. These look scrumptious! Thanks for linking up last week for Friday Favorites!

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