Feel-Good Muffins

This is another muffin recipe I engineered after the holidays, when I wanted to bake something that would be good for the tummy and still have a lot of flavor. The delicious, subtly sweet spiciness of these muffins makes them a desirable snack any time of the day.

feel_good_muffins.jpg

Maple syrup is a little bit of a luxury item, but it does deepen the flavor of these muffins. I ground the raisins along with the flaxseed because I am not a big raisin lover and still wanted to get some of their fruity sweetness. Lemon grass powder produced a nice, bitter edge with the sweeter flavors of cardamom and cinnamon, but ginger powder would be a more traditional addition.

Dry mix:

  • 1 and 1/2 dl wheat flour
  • 1 dl spelt flour
  • 1 and 1/2 dl rolled oats, finely ground
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon dried lemongrass powder
  • pinch of ground nutmeg
  • 1 teaspoon vanilla sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet mix:

  • I mixed these in an electric mixer first:
    • 1 dl raisins
    • 1 dl soy milk
    • 2 tablespoons ground flaxseed
  • 1 and 1/2 dl soy milk
  • 1 teaspoon vanilla extract
  • 1 dl maple syrup
  • 1/2 dl (or a little less) canola oil
  • 1 organic carrot, brushed and finely grated or ground

First, I made the flaxseed “egg” by grinding the raisins, flaxseed, and 1 dl soy milk in our food processor until they formed an emulsified mixture. I also ground the rolled oats until they resembled a coarse flour, a little like spelt flour, and then coarsely ground the carrot as well. We have a mini food processor attachment to our immersion blender, and that’s my best friend when preparing ingredients like these.

Now, I mixed the wet and the dry mix in separate bowls first, and then combined the two. I stirred the batter with a wooden fork just until incorporated, and then filled the cups of my prepared muffin tin up to two thirds. This batter made exactly twelve muffins.

I baked the muffins in 180 degrees Celsius for about 18 minutes, and after a few minutes removed them from the muffin tin to cool down.

7 Comments


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