Sunday, April 30, 2017

Blueberry-Chocolate Jicamuffins #SundaySupper

A topping of Nature's Path Organic Love Crunch® Dark Chocolate Macaroon cereal makes these secretly healthy, gluten free Jicamuffins decadent!

Blueberry Chocolate "Jicamuffins"

Wow, April is almost over! I for one am glad to see it go - it's been a rough month - but more than saying goodbye to the fourth month I'm anticipating the warmth, sunshine and growing season May begins to develop in earnest. One of my favourite things about May is the opportunity to celebrate Cinco de Mayo, which I love doing even though I'm not Mexican, nor do I live in the US where celebrations are more common. For the uninitiated, May 5 celebrates Mexico’s victory over France in the Battle of Puebla during the Franco-Mexican War, and heralds parties across America if not so much south of the border. 

Unless you happen to be in the small Mexican community in Toronto, Mexican food is summed up as guacamole, nachos, tacos and the occasional quesadilla. However, there's so much more to "real" Mexican cuisine, including a bevy of fruit and vegetables! This past year or so, I rediscovered my love for jicama - a sweet, crunchy, semi-starchy root vegetable that is awesome raw in salads and slaws as well as prime for making oven fries or "country potatoes" when sprinkled with a bit of steak seasoning. Because their flavour profile is on the sweeter side of things, I often wondered how it would fare in baking - not so much flavour-wise, but in terms of texture. Unlike carrots, jicama is full of inulin - a fibre that helps regulate digestion and enhances the absorption of calcium. With that much fibre (5g in just over 3oz) I worried it wouldn't break down enough to lend moisture to a cake or cupcakes. After all, it doesn't break down into sauce when cooked on the stove!

I decided to try it regardless, after finding a recipe for jicama muffins on Food Fanatic. I kept things GF with my own flour blend, amping up the flavour with chocolate chips and butterscotch schnapps. Rather than "regular" sized muffins (what fun is there in that?) I Texas-sized them, topping each with a sprinkle of Nature's Path Organic Love Crunch® Dark Chocolate Macaroon cereal. Decadent? You bet. But in a way that is (sort of) good for you too!

Our #SundaySupper host for this week's Cinco de Mayo celebration is Shelby from Grumpy’s Honeybunch. Thanks, Shelby!







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Blueberry-Chocolate Jicamuffins
Adapted from
Makes 6 jumbo muffins
½ cup brown rice flour
½ cup sorghum flour
2 tbsp psyllium husk
1 tbsp baking powder
2 tbsp ground flax seed
11.5 oz (weight) plain, low fat yogurt (I used President's Choice)
3 tbsp mayonnaise
2 tbsp canola oil
¼ tsp salt
¼ cup dark brown sugar
2 tbsp Truvia Baking Blend
1 tbsp pure vanilla extract
1 tbsp butterscotch schnapps
1 tbsp cinnamon
¼ tsp allspice
1 tsp cardamom
2 cups grated jicama
¼ cup dried blueberries
¼ cup milk chocolate chips

For the Streusel Topping:
2 tbsp Nature's Path Love Crunch Macaroon
  1. Preheat oven to 350°F and grease a jumbo muffin tin.
  2. In a bowl, whisk together the yogurt, mayonnaise, oil, salt, brown sugar, Truvia, vanilla, schnapps, cinnamon, allspice and cardamom.
  3. Add the flours, psyllium, baking powder, and flaxseed, stirring well.
  4. Fold in the jicama, blueberries, and chocolate chips.
  5. Scoop into the muffin tin and top each with 1 tsp of the Love Crunch cereal.
  6. Bake for 45 minutes. Let cool 30 minutes in the tin before turning out.
Amount Per Serving
Calories: 369.2
Total Fat: 14.6 g
Cholesterol: 6.8 mg
Sodium: 89.8 mg
Total Carbs: 59.8 g
Dietary Fiber: 6.9 g
Protein: 6.8 g

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