Cherry Almond Muffins

It has been a while since I have made muffins at home, and last night I got a sudden craving. I made this batch of muffins from items I had laying around the house. They are dense (almost like quick bread) and slightly sweet, making them delicious and filling snacks or accompaniments.

I like eating muffins plain, or reheating them in the oven topped with butter, or cut into cubes and eaten with fresh fruit or with yogurt. These are warm and spicy from the ginger and cardamom but also bright from the cherries and coconut.

I can't really call these muffins healthy, but they do have whole wheat flour - only a small amount of sugar - and almonds and dried fruit. So I'm going to say they're much healthier than most muffins while still being sweet :-)~

To make this recipe vegan, use cultured soy, almond, rice or coconut milk as yogurt. A creamy variety works better than a thick one.

Cherry Almond Muffins

• 1 1/2 cup whole wheat flour
• 1/4 cup maple syrup
• 1 cup creamy yogurt, plain or vanilla flavored
• 1/4 cup olive oil
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1/2 cup dried cherries
• 1/2 cup sliced almonds + more for garnish

Preheat the oven to 400° F. Line a muffin pan with baking cups or spray with non-hydrogenated cooking spray.

In a large bowl, mix together the flour, coconut, baking powder, baking soda, salt, ginger and cardamom. In a separate bowl, combine the maple syrup, yogurt and olive oil. Mix the wet ingredients into the dry and then fold in the cherries and almonds.

Use two spoons to drop the batter into the prepared muffin pan. Sprinkle some more almonds on the top of each muffin, pressing in slightly. Bake in the oven until done, about fifteen minutes.

Orange and Blue Muffins

My love affair with muffins is well known. They're perfect snacks, breakfasts, and meal accompaniments. They're sweet enough to feel like I'm getting a dessert treat but I also make them healthy enough to eat every day.

Quick dessert idea: warm the muffins and split each one into four sections. Place in a bowl and drop a couple tablespoons of yogurt yogurt, ice cream, whipped cream or pudding. Top with grated carrots, drizzled honey and fresh blueberries.

To make these muffins vegan, simply substitute your favor vegan egg replacement (perhaps applesauce?) and a non-dairy yogurt, such as coconut, rice or soy.
 

Orange and Blue Muffins

• 1 1/2 cups whole wheat flour
• 1/2 cup wheat germ
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 cup crushed hazelnuts
• 1 cup mashed bananas
• 2 eggs
• 1 cup coconut milk 
• 1 cup shredded carrots
• 1 cup fresh or frozen blueberries
• 1/2 teaspoon vanilla extract
• 2 tablespoons raw honey
• 1/4 cup plain, vanilla, or honey yogurt

 Preheat the oven to 450°. Line a muffin tin with muffin liners (I personally enjoy If You Care Unbleached Baking Cups), or spray with non-hydrogenated baking spray. 


In a large bowl, mix together the flour, wheat germs, baking soda, baking powder, and hazelnuts. In a separate bowl, thoroughly mix the bananas, eggs, milk, carrots, blueberries, vanilla, honey and yogurt. Slowly mix the dry ingredients into the wet, taking care not to over mix the batter.

Use two spoons to drop the batter evenly into the tins. Bake in the oven until the tops are golden brown and the centers feel springy to the touch: about 20-25 minutes.

Tropical Smoothie

No greens or superfood powder in this smoothie (a change from my usual) - this one is cold, refreshing and tasty. Add in a shot or two of spiced rum for an adult treat, or serve it as written for breakfast, a snack or dessert.


Tropical Smoothie

• 1/4 cup cashews
• 1 cup fresh or frozen pineapple chunks
• 1 large pear, cored and chopped (unpeeled)
• 1/2 cup coconut milk (or more)
• 1/4 teaspoon vanilla extract (if desired)

Layer all the ingredients, in the listed order, into a blender. Blend, starting slowly and increasing speed, until smooth and creamy. Add more coconut milk if you'd like a thinner smoothie.

Pear and Oatmeal Muffins

These, I think, are the best muffin recipe I have come up with so far. They are moist without being squishy and are firm enough to eat without too many crumbs. To top it all off, they are reasonably healthy enough for breakfast and also sweet enough for dessert. Try enjoying them warm with a small spread of Shatto unsalted butter. Yum!



Pear and Oatmeal Muffins

• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup plus 1/3 cup whole wheat flour
• 1 cup vanilla almond milk
• 1/2 cup brown sugar
• 1/3 cup applesauce
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 cups diced fresh Anjou pear (do not peel - about 1 large or two medium)
• 1/2 cup chopped walnuts
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/2 teaspoon sea salt
• 1/2 teaspoon vanilla extract

Preheat an oven to 400°. Line a muffin tin with If You Care Baking Cups (eco-friendly brand of unbleached parchment paper liners - I looove them! They peel off the muffins very easily :) or spray generously with non-hydrogenated cooking spray.

In a large bowl, mix together the oats, flours, brown sugar, baking soda, baking powder, cinnamon, cardamom, salt and walnuts. In a separate large bowl, mix together the almond milk, applesauce, eggs, ginger, vanilla extract and fresh pear. Slowly mix the wet ingredients into the dry ingredients until combined - be careful not to over mix or the muffins could be dense.

Carefully fill the lined muffin tin with batter using two spoons and immediately wiping off any batter that drips onto the top of the tin. Bake in the oven until they are golden brown and the centers feel springy to the touch - about 15-18 minutes.

Nog Smoothie

I wait all year for the holidays so that I can drink Silk Nog!!!

I do not at all enjoy regular eggnog, something about it just makes me feel weird and I can't drink it. Silk Nog, however, is all the wonderful nutmeggy flavor I want and none of the weirdness of it having eggs or dairy or whatever regular egg nog has in it. Oh and it's super delicious with bourbon.... just saying ;)

Anyway, Silk Nog is being drank a lot around my house now, and it only follows that I put it in a delicious smoothie! I don't think this is quite filling or nutritious enough for breakfast, but it's a good snack or dessert. I'm sure you could use normal eggnog, if you're into that.


Nog Smoothie

Layer the ingredients in a blender in this order:

• 1 banana
• 1 Bartlett pear, stem and core removed (leave the skin on!)
• about 1 cup Silk Nog, or enough to cover the banana
• pinch of cinnamon
• pinch of nutmeg

Blend until completely smooth.

Whole Wheat Fruity Veggie Booya Muffins

These delicious muffins are good for you! Well they're not -GOOD- for you, but they are more nutritious, less fattening and much less processed than your typical muffin. They have a little bit of everything - fruit, vegetables, nuts, sugar, and even chocolate!!

To ensure maximum nutrition and taste and minimize the risk of ingesting harmful chemicals, use organic ingredients (especially the fruits and vegetables). Check the label of your honey to make sure that it is 100% real, natural honey - many of the less expensive commercial brands use fillers and add-ins that greatly alter the taste of the honey and may also be harmful. Use flour that is unbleached and unbromated.

If you do not have brown sugar on hand, raw turbinado sugar or white sugar made from sugar cane are acceptable substitutes, but it will alter the taste a bit.

Booya Cacao is a very special kind of amazing organic 100% cacao chocolate made by a wonderful friend of mine. Eat Booya and you will never want a chocolate chip again!! http://booyacacao.com
If you do not have Booya Cacao, any type of cacao will do, or a quality baker's chocolate.

These make a filling breakfast or a sumptuous dessert!

Whole Wheat Fruity Veggie Booya Muffins

• 2 cups whole wheat flour
• ½ cup oatmeal
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 cup well mashed banana
• 1 cup cinnamon or plain applesauce
• ½ cup light brown sugar
• ¼ cup honey
• 2 teaspoons vanilla extract
• 1 medium to large zucchini, shredded (about 1-1 ½ cups)
• 1 large or two small carrots, shredded (about 1-1 ½ cups)
• ½ cup chopped walnuts
• ¼ cup raisins
• 24 ½ inch chunks Booya Cacao
• 1-2 tablespoons raw turbinado sugar
• 24 paper muffin liners (use liners for these - the chocolate may melt and cause the muffins to stick, even if you grease the pan)

Preheat oven to 450°. Line two muffin tins with paper liners.

In a large bowl, thoroughly whisk together the flour, oatmeal, salt, baking powder, baking soda, cinnamon and nutmeg.
In a separate large bowl, thoroughly mix the mashed banana, applesauce, brown sugar, honey and vanilla extract.

Gently mix the dry ingredients into the wet ingredients.  Fold in the zucchini, carrots, walnuts and raisins. Take care not to over mix - over mixing will result in denser, more bread-like muffins. You are looking for a thick, lumpy batter.

Using two spoons, drop the muffin batter into the cups until they are almost full. Push a chunk of Booya Cacao into the center of each muffin, just below the surface but not all the way to the bottom. Sprinkle the turbinado sugar over the top of the muffins (this will form a sugary sweet crust on the tops when they are done).

Bake in the preheated oven for about 18-20 minutes. They are done when the tops are firm but bounce back when you push on the center. Let cool in pan for 10 minutes and then transfer to a wire rack to cool completely.

** When measuring honey, it helps to spray your measuring cup with non-stick cooking spray… then it will come out easier. I find it even easier to spray a tablespoon and just use that – ¼ cup is about four tablespoons.

They are the prettiest before they are baked, when you can see the green zucchini and the orange carrot.