Monday, February 11, 2008
RECIPE ~ Granola Muffins
I had a real craving for muffins this morning and was happy to see I had all the ingredients to make these perfect little breakfast muffins! Shown here fresh out of the oven (one torn in half and lightly buttered).
1 1/2 cups whole grain flour (spelt, kamut, etc)
1 cup granola of your choice
1/4 cup sugar (brown, demerrara, or sucanat, but not white)
3 tsp non-alum baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
3/4 cup prunes
1/4 cup ground flax
1/2 cup warm water
3 Tbsp each molasses and honey
1/4 cup oil (olive, sunflower...)
1 cup milk (almond, rice or soy)
1 tsp vanilla
Begin by chopping the prunes into raisin-sized bits, then soak in a bowl with boiling water just to cover. Preheat oven to 400F.
In a large bowl combine the flour, granola, sugar, baking powder, salt and spices. In a small bowl whisk together the flax and warm water, letting it get gloopy for a minute. Then add the molasses, honey, oil, milk and vanilla.
Strain the prunes (drink the juice if you're so inclined) and stir into the flour mixture. Pour in the liquid mixture and stir until just moistened. Spoon into a lightly oiled muffin tin. Bake for 20 minutes at 400F, then lower heat to 350F and bake 5 to 10 minutes longer (test with a knife inserted, if it comes out clean they are ready). Makes 1 dozen muffins.
FOR INDIVIDUAL DOSHAS
VATAS choose wheat, oat, rice and/or quinoa flours; use any sweeteners
PITTAS choose wheat, spelt, barley and/or oat flours; use sucanat, replace honey and molasses with maple or brown rice syrup; use olive oil
KAPHAS choose oat, barley, rye, and/or quinoa flour; choose low-fat granola; use prune puree or fruit concentrate instead of molasses, and stevia instead of sugar; use sunflower oil, reduced to 2 Tbsp