Today's one of those "two-fer" dates that happens every so often each year. Not only is it the UN's FAO International Food Day, but it's also Zorra's 6th World Bread Day event! I can't believe that I pretty much forgot about either of these (I'm a little self- / work-absorbed right now!) but I'm glad I popped onto the Yeastspotting pages and found out!
Here are a few of the numbers:
Vitamin A 17.6 %
Vitamin B-6 7.1 %
Vitamin C 10.3 %
Calcium 6.6 %
Copper 9.1 %
Folate 4.1 %
Iron 6.4 %
Magnesium 6.7 %
Manganese 36.0 %
Thiamin 6.8 %
Zinc 6.0 %
These refined sugar-, egg- , wheat- and nut-free muffins are not yeasted, but they are still in a class of "breads" and I hope Zorra will let me sneak in on this fabulous event that I love. Enjoy them and appreciate the bounty you have to choose from in your kitchen!
Crucifery Crazy Muffins
Makes 15
1 ½ cups (150 g) Cookin’ Greens Kale (or frozen, chopped kale or other dark greens)
1/4 cup canola oil
1/2 cup non-fat Greek yogurt
1/4 cup honey
2 tbsp maple syrup
2 packets stevia (or 1 tbsp sugar), optional
½ cup low-fat milk
1 tbsp vanilla
1/2 tsp orange extract
1 large, over-ripe banana
½ cup wheat germ
1 tbsp whole teff
1 1/4 cups spelt flour
2 tbsp ground flaxseed
1 tbsp pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
½ cup shredded carrots (about 1)
1 apple, skin on and minced
½ cup dried cranberries
1/4 cup miniature semisweet chocolate chips
2 tbsp cacao nibs
8 dried apricot halves, slivered
1/4 cup goji berries
1/4 cup toasted sesame seeds
- Preheat oven to 350’F, grease or line a muffin tin.
- Cook kale (in the microwave or in a steamer) until tender.
- Transfer to a blender or food processor and add oil, yogurt, honey, maple syrup, stevia (if using), milk, extracts and banana. Puree smooth and transfer to a large bowl.
- In another bowl, whisk together wheat germ, teff, flour, flaxseed, pumpkin pie spice, baking powder, baking soda and salt.
- Stir the dry mixture into the pureed mixture until just moistened, then fold in the carrots, apple, cranberries, chocolate chips, cacao nibs, apricots, goji berries and sesame seeds.
- Bake for 18-22 minutes, until a toothpick inserted comes out clean.
- Cool in the pan for 3-5 minutes, then turn out and cool completely on a wire rack.
Amount Per Serving
Calories: 197.3
Total Fat: 7.6 g
Cholesterol: 0.5 mg
Sodium: 23.3 mg
Total Carbs: 30.0 g
Dietary Fiber: 3.7 g
Protein: 5.1 g
I am glad you found out about WBD. Well Muffins aren't really bread, but as they are so healthy it's okay. ;-)
ReplyDeleteThank you for participating in World Bread Day 2011.
merci pour ce merveilleux pain plein de bonnes choses pour la santé!!
ReplyDelete