Sunday, May 4, 2014

Mini Berry Muffins

Sunday. It is rainy and gloomy today. Thunderstorms moving in. Yesterday, sun was promised by the weather forecast, but it only peeked in a handful of times. Today, it will not make an appearance at all. These are the days to stay in, stay low, and bake or cook an elaborate dish, for which there is never time on an average work day. A day, when nothing needs to be achieved or get done, a day to let life’s muse kiss me, and take and have time for frivolous endeavors. Such as reading cookbooks. Or learn how to program computer games.

Or bake mini berry muffins.


Mini Berry Muffins

Serving Size: Makes 30 mini muffins

  • 1/2 cup coconut flour
  • 1 1/2 all-purpose gluten-free flour
  • 1 tablespoon baking soda
  • ½ teaspoon cinnamon
  • 1/3 cup cane sugar
  • 1 1/2 cups almond milk
  • 2 teaspoons apple cider vinegar or mirin (sweet rice wine vinegar)
  • 2 TB melted coconut oil
  • ½ cup applesauce
  • 1 cup frozen mixed berries (blue, tossed in 1 TB additional gluten-free flour
  • 2 tablespoons shelled hemp seeds


Preheat oven to 375 degrees Fahrenheit. Spray a 24 mini muffin pan with baking spray.

Whisk together the flour, baking soda, cinnamon, and sugar in a large mixing bowl.

Whisk together the almond milk and apple sauce till frothy. Stir in the coconut oil. Now, add the vinegar. Slowly add the dry ingredients to the wet mixture until everything is combined.

Fold in the berries, and add about a heaping tablespoon of batter into each muffin cup. Top each muffin with a quarter teaspoon of hemp seeds. Bake for 15-20 minutes, or until golden brown on top.



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