B. was my helper today to make (okay, create) these muffins. We all were in the mood for muffins, but I didn’t have any pureed vegetables, apple sauce, pear sauce, or bananas. I usually like to include one of those for moisture and flavor. So we rustled up some coconut milk instead. The batch turned out smaller. But these muffins are perfectly warm, delicious and spicy for our snacking today. Give them a try!
GF Spice Muffins
- 1/2 cup flax seed meal
- 1 14-ounce can coconut milk
- 1 cup grapeseed oil
- 1-1/2 cups date sugar
- 1 teaspoon vanilla
- 2 teaspoons ground cinnamon *
- 1 teaspoon ground ginger *
- 1/4 teaspoon ground nutmeg
- 1 teaspoon sea salt
- 2 teaspoons gluten-free baking powder
- 1 cup buckwheat flour
- 1/2 cup millet flour
- 1/2 cup quinoa flakes
- 1 cup raisins
- 1/2 cup nuts ground
- 1/2 cup unsweetened shredded coconut
Preheat oven to 350 degrees.
In mixing bowl, mix flax seed meal and coconut milk.
Let sit for a few minutes. Add grapeseed oil, date sugar, vanilla and spices.
Blend well, until smooth.
Add baking powder, salt, flours and quinoa flakes.
Mix lightly, until smooth.
Add raisins, coconut and nuts.
Mix lightly, to incorporate.
Fill greased muffin tin or muffin paper liners three-fourths full.
Bake for 20 to 25 minutes or until toothpick inserted comes out clean.
Remove from oven and transfer muffins to cooling rack.
Store in an airtight container.
*Instead of cinnamon & ginger, use 1 teaspoon Five-Spice Powder. Yumm!
© Copyright 2008 by Wardee Harmon.
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