Saturday morning once again. In anticipation of our post music class tea date, we made muffins. Like we did on Tuesday morning, we made raisin muffins. However, these ones are not vegan, and they are rich, fluffy, sumptuous, and lovely.
They went down easily with with some delicious roiboos chai, and I was impressed when the little boys disappeared two muffins each within a few minutes of arriving.
I used shelled hemp seeds in these muffins, something I've used in a few other muffins I've made, such as the savoury spinach muffins. I find this gives the muffins a moistness, richness, and tenderness that is uniquely theirs. The seeds are also sweet in a nutty way, which adds to the delicate flavour of the pastry.
ingredients:
1 3/4 cups organic whole milk
1/4 cup extra virgin coconut oil
2 eggs
1/4 cup clear, raw, agave
1/4 cup flax meal
1/4 cup shelled hemp seeds
2 cups almond flour
1 tsp cinnamon
1 1/2 tsp ground vanilla (or 1 tbsp vanilla extract)
1 tsp sea salt
1/2 tsp baking soda
1 cup kamut pastry flour (whole grain, finely milled)
1 cup organic thompson raisins (jumbo)
directions:
preheat the oven to 345
1. warm the milk lightly to melt the coconut oil
2. add in the agave
3. beat in the eggs
4. mix in the flax meal and hemp seeds
5. add the cinnamon, vanilla, and sea salt
6. stir in the almond flour
7. add the baking soda and mix well
8. add the kamut flour, and stir gently until just combined
9. fold in the raisins, careful not to over stir the batter
10. scoop into 24 prepared muffin cups
11. bake at 345 for 30 minutes in the upper half of the oven
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