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Monday, March 26, 2012

Cream and Jelly Muffins

Here's a much enjoyed dessert (which I originally made with left-over pancake batter), created on Saturday for Madhva's return from India dinner. Light and delicious and very more-ish!

Approx 1 cup sprouted grain pancake and waffle mix (Arrowhead Mills)
2 cups almond meal (Trader Joe's)
1 tsp baking powder
3 TBSP cinnamon powder
1/2 tsp cardamom powder
1 tsp nutmeg powder
1 tsp pumpkin spice mix
Pinch of clove powder
Pinch of sea salt
1/2 cup orange flavored cranberries (Trader Joe's)
1/2 cup carob chips
Approx 1/4 cup safflower oil
Approx 1/2 cup maple syrup
1 TBSP vanilla essence
water as needed

Strawberry jelly (jam)
1 cup double cream whipped

Mix dry ingredients.
Add in the wet ingredients and use enough water to create a thick porridge like consistency, and mix well.

Spoon into a lightly oiled muffin tray and bake at 375 degrees Fahrenheit for approx 40 minutes.
Texture when cooled should be soft and easy to cut or break.

When cool remove form tray and cut into halves - they are crumbly so be careful when cutting to avoid breaking them.

Spread a thin layer of strawberry jelly on the inside of the bottom half . Then drop a big TBSP of whipped cream on top. Cover lightly with the top half.

Makes scrumdelicious 12 muffins. :-)

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