Recipes

West - Coast Muffins

Bread  Muffin 

• 1/2 cup sugar
• 1/2 cup orange juice
• 2/3 cup water
• 1/4 cup unsweetened applesauce
• 1 ½ cup pumpkin puree
• 1/2 cup spelt flour
• 1/2 cup barley flour
• 1/2 cup rye flour
• 1/2 cup rolled oats (not instant)
• 2 1/2 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 tsp chia seed
• 1 tsp ground flax seed
• 1 tsp hemp hearts
• 1/3 cup toasted, chopped pecans
• 2 large carrots, coarsely grated
• 1 large apple, peel on, diced

Preheat oven to 350F. Grease muffin cups.

Beat together sugar, orange juice, water, applesauce, and pumpkin until well blended. Set aside.

In a large bowl, whisk together flours, oats, baking soda, baking powder, cinnamon, seeds and hemp hearts.

Add the liquid mixture and stir briefly - just to moisten.

Fold in pecans, carrots and apple. Do not overmix.

Bake 25 minutes (for regular muffins) or 35 minutes (for jumbo muffins).

Immediately turn out onto wire rack and cool completely.

Amount Per Serving

Calories: 98.1

Total Fat: 2.0 g

Cholesterol: 0.0 mg

Sodium: 77.2 mg

Total Carbs: 19.2 g

Dietary Fiber: 2.7 g

Protein: 2.0 g

Makes about 18 regular or 8-9 jumbo muffins. I filled these with flax seed, chia seed (yes, like the pet), hulled hemp seed, pecans, carrots, pumpkin puree, apples and 4 kinds of whole grain flours: rye, barley, spelt and oats. Also, these are totally vegan and wheat free (but sadly not gluten-free... haven't mastered the GF bake-age yet!).

Amount Per Serving

Calories: 98.1

Total Fat: 2.0 g

Cholesterol: 0.0 mg

Sodium: 77.2 mg

Total Carbs: 19.2 g

Dietary Fiber: 2.7 g

Protein: 2.0 g

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