Usually when it comes to making muffins though, it’s because I’m bored and looking for a quick way to both avoid things that I “should” be doing (like homework, or cleaning my room, or writing blog posts... I can’t focus!) and make something fun and unique to take along to appointments or give to my classmates. It’s always a bonus if I don’t have to run to the store, or if I’m already there finding a cheap goody to make a fairly “standard” batter unique.
Tasty Thai Muffins
Makes 16
1 ½ cups cooked purple rice (also called "forbidden rice") - about 2/3 cup dry
½ cup tahini (sesame seed butter)
1 egg
juice and zest of 1 lime
2 tsp grated fresh ginger
¼ cup honey
¼ cup corn syrup ¼ cup sugar
2/3 cup coconut milk
¼ cup shredded coconut
1 cup flour
¾ cup whole wheat flour
1 tbsp baking powder
¼ tsp salt
1 Ataufo (honey) mango, peeled and diced
1 ½ cups cooked purple rice (also called "forbidden rice") - about 2/3 cup dry
½ cup tahini (sesame seed butter)
1 egg
juice and zest of 1 lime
2 tsp grated fresh ginger
¼ cup honey
¼ cup corn syrup ¼ cup sugar
2/3 cup coconut milk
¼ cup shredded coconut
1 cup flour
¾ cup whole wheat flour
1 tbsp baking powder
¼ tsp salt
1 Ataufo (honey) mango, peeled and diced
- Preheat oven to 400F, line 16 muffin cups with paper liners.
- In a large bowl, combine rice, tahini, egg, honey and milk.
- Stir in flours, baking powder and salt until just moistened.
- Bake for 15 - 20 minutes.
Calories: 199.7
Total Fat: 7.3 g
Cholesterol: 13.3 mg
Sodium: 21.2 mg
Total Carbs: 31.7 g
Dietary Fiber: 2.3 g
Protein: 4.6 g
Makes 12
2 tbsp ground flax seed
1/3 cup warm water
1/2 cup quick-cooking oats
1/2 cup 100% Bran cereal (the twigs, not buds)
3/4 cup V8 V-Fusion® Pomegranate Blueberry juice blend (or 100% cranberry juice)
1/4 cup maple syrup
1 tbsp vanilla
1 tbsp fresh-grated ginger
1 1/2 cups whole wheat flour
1 tbsp baking powder
1/2 tsp baking soda
1 cup (preferably homemade) whole-berry cranberry sauce
1/4 cup dried cranberries
- Preheat oven to 350F, lightly spray a 12-cup muffin tin with nonstick coating.
- In a small bowl, combine flaxseed and warm water. Set aside for 10 minutes.
- In a large bowl, combine oats and bran cereal, the pour juice and syrup overtop and set aside 10 minutes.
- Add vanilla, ginger and flax mixture to the soaked cereal and blend well.
- Gently stir in flour, baking powder and baking soda.
- Finally, gently fold in the cranberry sauce and dried cranberries.
- Bake for 18-19 minutes. Cool 10 minutes in the pan before turning out.
Calories: 146.5
Total Fat: 1.0 g
Cholesterol: 0.0 mg
Sodium: 57.4 mg
Total Carbs: 33.3 g
Dietary Fiber: 4.0 g
Protein: 3.3 g
Muffins? Did you say muffins? Me and my family are all over that! And from a nutritionist no less. I'll be looking for more!
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