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Monday, October 8, 2012

Blueberry Ginger Choc 'n' Lemon Muffins

OK, I just invented my own favorite muffin recipe of all time! :-) The decadent combination of juicy blueberries with melting chocolate, candied ginger and tart fresh lemon zest is dangerously addictive! Oh yummmmmmmmmmy!! 

This a perfect consolation dessert in the cold wet weather, when you just want to snuggle up with a book in a cosy corner somewhere. And the rich welcome aroma of warm cinnamon and chocolate fills the house while these are baking - good for chasing away the pre-winter blues methinks! :-)

Makes 14 medium sized muffins. Vegan.

Moist, fluffy and bursting with goodies and sweet spice flavors. . .

Approx 2 1/4 cups sprouted wheat pancake and waffle mix (Arrowhead Mills)
Approx 1 cup sprouted wheat flour (Arrowhead Mills)
1 heaped tsp baking powder
3 tsp cinnamon powder
1/2 tsp nutmeg powder
A pinch of clove powder
A pinch of sea salt
2 TBSP lemon zest
1 cup semi sweet chocolate chips
1/2 cup chopped candied ginger (Trader Joe's)
1 cup frozen organic blueberries

Mix all dry ingredients. Add lemon zest, choc chips and candied ginger. Mix, then add frozen blueberries and mix again.

Blend together the following til smooth:
I banana
1 1/4 cup maple syrup
3/4 cup safflower oil
1 TBSP vanilla essence
 Approx 1/2 cup of water

Pour this into the dry ingredients and mix evenly. Fill into paper muffin cases in a muffin tray. Allow to sit for 20 mins or more before baking. 

Make sure you lightly oil the muffin tray to avoid burning the muffin cases and muffins while baking. Bake for approx 35 mins in a pre-heated oven at 380 degrees Fahrenheit.

Remove from oven and allow to cool. Peel off paper cases from the muffins before completely cooled. Offer with love and serve with tea, or however you desire. Very more-ish!! :-)

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