Muffin Monday! Fruit Buckwheat Muffins (Vegan?)


Hi everybody! Back with another delicious muffin recipe. I like to use what I’ve got on hand… and since last week’s macarons left me with some unused almond flour I used it here in place of some of the whole wheat pastry flour. I also tried Demerara sugar for the first time. These are great for breakfast or a snack, but they are moist so eat them up quickly or refrigerate them.

I think this one is Vegan too. (Any of my Vegan buddies want to check me on that, please?)

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Fruit Buckwheat Muffins

Ingredients:

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  • 3/4 cups almond flour

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  • 3/4 cups white whole wheat pastry flour

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  • 1/3 cup Demerara sugar (or other raw sugar)

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  • 1/4 cup ground flaxseed

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  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

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  • 1 cup orange juice ( I used the juice of 1 orange and enough of the juice from the cranberries/dates — see below — to make one cup.)

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  • 1/2 cup of canola oil

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  • 2 tsp orange zest

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  • 2 tsp almond extract
[Image courtesy: SmellLikeFoodInHere.com]

[Image courtesy: SmellLikeFoodInHere.com]

  • 1 1/2 cups dry cranberries

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  • 1 cup dry chopped dates

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  • 1 medium zucchini grated

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  • sliced almonds

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Part One: put the dry cranberries and the dates in a medium-sized microwaveable bowl. Add enough water to cover the fruit. Cover loosely with plastic wrap/lid. Microwave on high for three minutes, stirring after each minute. (Don’t over cook or the juice will boil over and you’ll have a mess — you don’t want a mess.) Remove plastic wrap/lid and cool about 10 minutes. Drain the cranberries/dates. (Reserve the juice. You can either use it with the OJ in the recipe — which is what I did — or you can add some cold water and drink it. Its pretty tasty).

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Part Two: Pre-heat the oven to 375 degrees. Line muffin tin with muffin pants and spray lightly with cooking spray.

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Part Three: In a large bowl mix all the ingredients except the almonds together, adding the cranberries/dates, last. Mix just well enough to incorporate all the ingredients. Don’t over mix.

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Part Four: Fill the muffin tins almost all the way full.  Garnish with a few almond slices.

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Bake for 25 minutes and test with a toothpick. If the toothpick comes out clean pull the muffins out and let cool a bit before your devour.

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These didn’t rise very much, so they are dense and filling.

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This recipe made 18 muffins.

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Moist, fruity and delicious. These are some yummy muffins.

 

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About ritalovestowrite

Freelance writer, graphic designer, musician, foodie and Jane Austen enthusiast in Northern Baltimore County, Maryland. As a writer I enjoy both fiction and non fiction (food, travel and local interest stories.) As an advocate for the ARTS, one of my biggest passions is helping young people find a voice in all the performing arts. To that end it has been my honor to give one-on-one lessons to elementary, middle and high school students in graphic design and music. And as JANE-O I currently serve as the regional coordinator for JASNA Maryland and am working on a Regency/Federal cooking project. View all posts by ritalovestowrite

17 responses to “Muffin Monday! Fruit Buckwheat Muffins (Vegan?)

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