I like the changes I made to the hearty strawberry-cranberry muffins. They are more moist due to less baking powder and a little more oil. I also added ginger and vanilla to the recipe. I edited the original post. Here is the modified recipe:
Hearty Strawberry-Cranberry Muffins
wheat-free, dairy-free
makes 2 1/2 dozen muffins
2 cups kamut flour
1 cup millet flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon vanilla extract
1/4 cup flax seed meal
3/4 cup water
3 cups total frozen whole strawberries and frozen cranberries, thawed (or fresh)*
3/4 cup agave syrup (or honey)
1/2 cup grapeseed oil
1 cup chopped nuts
1 cup raisins
*or 3 cups total strawberries
Preheat oven to 375 degrees. Grease muffin pan or line with paper cup liners.
In blender, whisk flax seed meal and water. Add fruits, cinnamon, ginger, vanilla, agave, and grapeseed oil. Process until smooth.
In medium size bowl, combine kamut and millet flours, salt, baking powder, and baking soda. Fluff with fork.
Add contents of blender to dry ingredients in bowl. Add raisins and nuts. Combine by folding gently.
Fill greased or paper-lined muffin cups 2/3 full. Bake for 20 minutes, or until golden brown and toothpick inserted comes out clean. Store in airtight container once cooled.
© Copyright 2006 by Wardeh Harmon
Wardeh, grapeseed oil is not one that I keep around usually- do you have any recommendation as to what other oils would work well in this recipe?
Steph, use whatever oil you normally use for cooking. I’d suggest coconut oil. Do you use that? Just make sure it is soft enough to be workable.
Hmm, unfortunately I am allergic to coconut. I actually can’t even handle coconut oil because I break out so quickly! Palm oil is a similar consistancy, so I will try that and let you know.
Wardeh
can you make flax meal by pureeing flax in the food processor?
I have wondered about this, but haven’t tried it myself. Give it a try and be sure to let me know!
also i was reading on the sw pot muffins.. you hadn’t tried making your own tapioca flour. Wondered if you have since? I have those boxes of tapioca that I will never make pudding out of! I do like tapioca flour so thinking about giving that a whirl.
Yes, I have tried it since. I add it in to various baked good, but keeping it as a smaller amount. I think it would make the batter too thick if used in greater quantities. Otherwise, it works very well! Give it a go!
[...] Healthy Muffins: Thanks to Wardeh at the Such Treasures blog for her scrumptious yet uber-healthy Strawberry-Cranberry whole grain muffins–my kids love these! (Check out her recipes link–they’re all wonderful!) [...]