Only 4INGREDIENTS for THESE!
Hello lovelies, let's fry some dough and these are sweet and yummy and very simple and quick to make.
Ingredients:
-2cups self raising flour
-1/2cup sugar
-2eggs
-3tbsp oil
Pear Ginger Muffins, Moist Delicious and Flavorful Page 234 Simply Homemade Home at The Hollow
Extracts to Inspire
Digestive Bitters
1 (15oz.) canned pears, drained diced and blotted dry
2 cups ap flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground cloves
1/2 cup firmly packed brown sugar
1 egg, lightly beaten
1 (8 0z.) carton sour cream
1/2 cup vegetable oil
3 tab molasses
1/2 cup chopped pecans
1/2 cup crystallized ginger, finely chopped
Rise & Thrive Ep. 26: Holiday Orange Cranberry Ginger Muffins
With the holidays around the corner, you may be looking to make something special—and we have just the treat! Baking whiz Whitney Forstall Grandpre’ was joined by EHE Health’s Sam Nuzio to show everyone how to make Orange Cranberry Ginger Muffins, which takes a seasonal ingredients to a whole new level.
Ingredients:
• 2 1/2 cup blanched almond flour
• 1/2 cup granulated sweetener (I use a mix of half coconut palm sugar and erythritol)
• 1 1/2 tsp gluten-free baking powder
• 1/4 tsp sea salt
• 1/3 cup butter or coconut oil (measured solid, then melted; can also use butter)
• 1/3 cup milk or unsweetened non-dairy alternative
• 3 large Eggs (at room temperature)
• 1/2 tsp Vanilla extract
• 1/4 cup and 1 tablespoon dried cranberries or 1/3 cup fresh or frozen cranberries
• 1 tsp fresh ginger grated (optional)
• 1 tsp ground ginger
• 1/2 tsp ground allspice
• A few slices of crystallized ginger (5-6) finely chopped for garnish/topping (optional)
Preparation:
1. Preheat your oven to 350 degrees.
2. Line a 10-12 muffin pan with liners and set aside.
3. Boil 1/2 cup of hot water and remove from heat. Add dried cranberries in the boiling water for 1-2 minutes to soften and plump. Drain them and set aside.
4. In a medium mixing bowl, sift together your dry ingredients, almond flour, erythritol, baking powder, and sea salt and spices.
5. In a separate small bowl mix together all of your wet ingredients, eggs, oil, vanilla, grated ginger, milk
6. Mix dry and wet ingredients and fold in cranberries, reserving 1 tablespoon to garnish tops.
7. Scoop batter into muffin liners and top with reserved cranberries and a sprinkling of chopped crystallized ginger.
8. Bake for 20 minutes or until golden brown and toothpick insert comes out clean.
9. Allow to cool and enjoy.
White Chocolate Rhubarb Muffins with Emma from Zimt Chocolates...kinda! (Gluten Free, Vegan)
Today I have Emma from Zimt Chocolates as my guest co-host... well, kinda! She was a little camera shy so she helped me out from the sidelines. Zimt Chocolates is a local, vegan, ethical, environmentally friendly chocolate company that makes darn good chocolate. Today we are baking with Zimt's The White Stuff and making some oh-so tasty White Chocolate Rhubarb Muffins! Recipe below:
Zimt website:
Recipe:
2 Tablespoons ground flax
4 Tablespoons water
1/2 cup plain or vanilla vegan coconut yogurt (I used Silk Vanilla Coconut Yogurt) (or unsweetened applesauce OR mashed banana)
1/3 cup coconut sugar
1/2 cup almond milk
1 Tablespoon lemon juice
1 teaspoon vanilla extract
2 1/2 cups gluten-free oat flour (you can blend 2 1/2 cups of rolled oats to make oat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon sea salt
2/3 cup chopped rhubarb, fresh or frozen
1/3 cup diced white vegan chocolate (I am using Zimt The White Stuff)
Preheat the oven to 350F and line/grease a muffin tin.
In a small bowl whisk together ground flax and water. Set aside to thicken. This becomes your flax eggs.
In a medium bowl whisk together yogurt, coconut sugar, almond milk, lemon juice and vanilla. Add in flax eggs (thickened ground flax and water). Add oat flour, baking powder, baking soda, ginger and salt, mixing well.
Fold in chopped rhubarb and white chocolate.
Spoon into muffin tin evenly.
Bake for 20 -25 minutes or until a toothpick inserted comes out clean.
Makes 12. Store in the fridge or freezer and reheat to enjoy!
Enjoy and cheers to living free :)
#veganwhitechocolate #glutenfreevegan #zimtchocolates #whitechocolaterhubarbmuffins
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Orange Butternut Muffins–Bruno Albouze–THE REAL DEAL
An original and delicious Autumn morning muffins stuffed with roasted butternut in orange juice, cinnamon, ginger, star anise and allspice. The taste of the holidays????.
To get the full recipe go to
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Ep 86 Sunday Eats & Treats Spiced Pear Muffins
Sunday Eats and Treats - Spiced Pear Muffins with Nut Topping
These Spiced Pear Muffins get 2 Thumbs Up. Light, not to sweet and very tasty.. We also discuss instead of using the New Year to reset, but every Monday or even every day resetting your mind to accomplish your goals.
INGREDIENTS
3 small Seckel Pears or 2 Anjou Pears – stems removed (these are smaller pears)
1 tbsp cinnamon (extra for sprinkling walnuts)
2 tsp ground ginger or 1 tbsp fresh grated ginger
1/4 cup natural Ginger-ale, ginger kombucha, or club soda (see notes for more options)
1/4 cup to 1/3 c honey. Plus an extra for topping.
1 1/2 cup almond flour
1/4 cup coconut flour
1/2 cup arrowroot starch or tapioca starch
Optional add in – 1/4 cup nuts or seeds
1 tsp baking powder
Dash of sea salt
1 tbsp butter or melted naturally refined coconut oil
3 eggs
Toppings – 1/3 cup candied walnuts or walnuts halves mixed in additional honey and pinch of cinnamon (see notes for other options)
INSTRUCTIONS
Preheat oven to 350F. Line a muffin tray with liners or spray with oil.
Next, slice the stem off the pears and proceed to dice into smaller pieces. Place in medium bowl and then mix in your spices and ginger ale or club soda and honey. Let that soak.
In another bowl, sift your flours and starches together. Mix in your baking soda and salt.
Whisk together your eggs until fluffy then gradually fold into your dry flours mix. Mix in your melted butter.
Gently pour your pear and ginger mixture into the egg/flour batter bowl. Mix gently until batter is thoroughly blended.
Pour batter into oiled muffins cups, set aside.
If You have candied walnuts already prepared, go ahead and crush them in a small bag then sprinkle on top of each muffin. Sprinkle with extra cinnamon. If you don’t have candied walnuts, simply crush your walnuts in small bag, pour into a bowl, then mix the walnuts with a pinch of cinnamon and 1 tbsp or more of honey. Scoop these on top of the muffins before baking.
Place muffins in oven on center rack and bake at 350F for 22-25 minutes or until muffins are golden brown. Remove from oven and Let them cool 10 minutes before removing from pan .
Optional – for more sweetness – 1/3 cup baking stevia or 3-4 tbsp more honey or maple syrup