I’ve been making these muffins lately but each time I make them I’ve been in a hurry and did not take the time to take photos. Today I finally did it!

 

 

This recipe was inspired by a possibly vegan, or maybe paleo cookbook. I really can’t remember. I read the recipe then tried to make this from memory.

 

 

So it goes something like this:

Mince some ginger. Though the minced ginger was not in the original recipe.

 

 

In a bowl add almond butter and coconut oil.

 

 

And mix together.

 

 

Then add eggs and beat in.

 

 

Then add almond meal,

 

 

baking powder,

 

 

sunflower seeds,

 

 

shredded coconut,

 

flax meal,

 

 

a pinch of salt,

 

 

I like pink salt.

 

 

A pinch of cayenne,

 

 

sesame seeds,

 

 

and some flax seeds.

 

 

I like to cut semi frozen cranberries in half so they let out their red juice as the cook.

 

 

Next partially fill muffin pans with batter

 

 

and top with minced ginger

 

 

and cranberry pieces.

 

 

Bake at 350 for about 20 min or until starting to brown around the edges.

 

 

 

 

Almond meal cranberry muffins

• 1/2 cup almond butter
• 2 tablespoons raw honey (optional)
• 1/4 cup coconut oil
• 5 eggs
• 1 cup almond meal
• 3/4 cup shredded unsweetened coconut
• 3/4 teaspoon baking soda
• 1/4 cup sunflower seeds
• 2 tablespoons flax meal
• 1 tablespoon flax seeds
• 1 tablespoon sesame seeds
• 1 teaspoon salt
• pinch of cayenne

 

In a bowl add almond butter and coconut oil.
And mix together. Then add eggs and beat in.
Add almond meal, baking soda, sunflower seeds, shredded coconut, flax meal,  flax seeds,

sesame seeds, salt, and pinch of cayenne,
Next partially fill muffin pans with batter and top with minced ginger and cranberry pieces.
Bake at 350 for about 20 min or until starting to brown around the edges.

Basil, Feta and Roasted red pepper muffins. As long as you’re not thinking desert these are very nice.

 

I did get some sort of sideways complaint from an anonymous muffin moocher that seeing bright red “goobers” in the muffins led him to believe that they would taste like cherries. I suppose you could make these with cherries and cream cheese. But that's not what I made and that’s a recipe for another time. 

 

I first got the basil so it would have time to dry after washing it.

 

Chopped it up.

 

drained and chopped the peppers.

 

In a bowl add flour, 

 

salt,

 

baking soda and baking powder.

 

In another bowl add olive oil,

 

oh, an egg quick run to the fridge and see of there are any eggs. I guess we aren’t running out of eggs.

 

anyway, crack one egg into the bowl.

 

pour in butter milk but if you don’t have any you could do like I did, just add a little vinegar to milk. And if somebody drank up the milk you could mix up some powdered milk. I was not going to let the lack of a few ingredients stop me from making these muffins!

 

 

Mix and pour into the dry ingredients. Just a little mixing. You do not need to stir and stir and stir. I got into stirring and stirring and watching the gluten strings form. They turned out fine but they might’ve been fluffier if I’d just combined the ingredients. 

 

toss the basil in,

 

the feta and roasted red peppers.

 

just fold in. Fill greased muffin pans about 3/4 so there’s room for them to puff.

 

Bake at 375° for 16-20 minutes. Cool for 5 minutes before removing from pan to a wire rack.

 

Serve warm.

 

 

Basil, Feta & Roasted Pepper Muffins
Ingredients

from Taste of Home

• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 egg
• 1 cup buttermilk
• 1/4 cup olive oil
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped roasted sweet red peppers
• 1/2 cup minced fresh basil

    In a large bowl, combine the flour, baking powder, salt and baking soda. In another bowl, combine egg, buttermilk and oil. Stir into dry ingredients just until moistened, don’t stir and stir like I did watching the gluten form with fascination. Fold in the cheese, peppers and basil.
    Fill greased muffin cups three-fourths full. Bake at 375° for 16-20 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm and ok cold too.

 

---

Green Tomatoes and chocolate chips? Sure why not, if it can be done with zucchini why not green tomatoes?

Pretty tasty and I can’t even tell there’s a whole bunch of tomatoes in these muffins.

I did  a double blind study, I closed my eyes and  and ate two little muffins. I’m sure double blind studies are conducted just like that.

 

I had these miserable looking green tomatoes that didn’t look like they had any intention of ripening. Ever.

 

Slice and puree.

 

Drain excess juice off pureed tomatoes.

 

Cream together butter, sugar and eggs.

 

Combine flour, cinnamon, baking powder, salt, and nutmeg.

 

Add pureed tomato.

 

Stir in chocolate chips.

 

Fill muffins just short of the top. And bake at 350 for 30- 45 minutes or until done.

 

 

Green tomato muffins

Adapted from Paula Dean

Ingredients

• 1 stick butter
• 1 1/4 cups sugar
• 2 small eggs
• 1 1/2 cups whole wheat organic pastry flour
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 cup pureed green tomatoes
• 1 cup chocolate chips

 

Beat butter and sugar until creamy. Add eggs.

Combine flour, cinnamon, baking powder, salt, and nutmeg.  Stir in tomato puree, and chocolate chips. Spoon batter into muffin pan. Bake for 30 to 45 minutes, or until golden. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely.