I won a book through the Everything Mom website. The book is called Sprout Right by Lianne Phillipson-Webb. It is a good book. Lots of wholesome recipes. Often the recipes use ingredients you (most people, but maybe not you) wouldn't normally find in your home, such as agave syrup, xanthan gum and rice flour. Many of her recipes are vegetarian or gluten free.
I decided to make some wholesome muffins for my family. These "Sneaky Little Muffins" were certainly better received in my home than the "sugar-free" cookies. However, the muffins themselves are also sugar-free. My daughter likes these, and of course, my son really likes them.
I modified the recipe from the book because I didn't have some of the ingredients in my home. Her is my modified recipe, taken from Sprout Right, pg 263, Sneaky Little Muffins. I made the batter in a food processor. It was quite a bit runnier than other muffin batter, but the muffins turned out to have a good texture.
Sneaky Little Muffins (adapted) Makes about 36 mini muffins
Ingredients:
2 overripe bananas
2 eggs
1/2 cup (125 mL) grated carrots
1/4 cup (50 mL) agave syrup
1/4 cup (50 mL) honey
1/2 cup (125 mL) milk
6 tbsp (90 mL) melted butter
1 medium zucchini, grated
1/3 cup (75 mL) ground flax seed
2 cups (500 mL) whole wheat pastry flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) cinnamon
1/2 cup (125 mL) chocolate chips, optional
Beat the bananas in a mixer. Beat in eggs. Add carrots, syrup, honey, milk, butter, zucchini, and flax seed; mix well and let sit for 5 minutes.
In another bowl, stir together flour, baking powder, baking soda and cinnamon. Add the dry ingredients to wet ingredients and mix thoroughly.
Mix in chocolate chips, if using. You can also put the chocolate chips in only part of the batter, or try raisins, cranberries or other cut up dried fruit.
Spoon into 36 greased or paper-lined mini muffin cups and bake in 325F (160C) oven for about 25 minutes or until muffins are golden and lightly spring back when touched.
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