Tag Archives: muffins

Gluten-Free Lemon Poppy Seed Muffins

17 Aug

Poppy seeds, which come from the opium poppy plant, are widely used in European, Indian and Jewish cuisines (source). A very good source of calcium and manganese, and a good source of copper, dietary fiber, iron, magnesium, phosphorus and thiamin, these tiny seeds help provide healthy bones, heart and nervous system (source).

Fun fact: though opium is harvested from seed pods and not the seeds themselves, poppy seeds do contain small amounts of opium alkaloids, therefore can sometimes cause a false positive reading for opiates in drug tests (source).

Lemon and poppy seed are two foods commonly combined. Not only do they compliment each other flavor-wise, the vitamin C in lemons assists poppy seeds with iron absorption (source).

As you may have noticed, I’ve been dabbling in gluten-free baking and seem to have found my ideal ratio of gluten-free flours and starches. The addition of xanthan gum provides a slightly chewy feel, which mimics that of gluten. Check out this recipe for moist, Gluten-Free Lemon Poppy Seed Muffins:

Gluten-Free Lemon Poppyseed Muffins

Gluten-Free Lemon Poppy Seed Muffins
Yields 12 muffins

zest and juice from 1/2 organic lemon (approximately 1-1/2 tablespoons juice)
1 cup regular unsweetened coconut milk
1 cup sweet white sorghum flour
1/2 cup gluten-free oat flour
1/2 cup potato starch (NOT flour)
2/3 cup granulated sugar
1 tablespoon poppy seeds
1-1/2 teaspoons gluten-free baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt
2 tablespoons vegetable oil
1/2 teaspoon pure lemon extract

Preheat oven to 375º F. Lightly grease a muffin pan or line with paper/silicone baking cups. Set aside.

Place lemon juice in a 1-cup measuring glass and add coconut milk until level reaches the 1 cup mark. Stir and set aside.

Combine all dry ingredients (including lemon zest) in the bowl of a stand mixture and mix until combined. Add oil, lemon extract and coconut milk mixture and stir until combined. Beat for approximately 1 minute to incorporate air into the mixture.

Divide mixture evenly among muffin cups and allow to rest for 10 minutes. Bake in preheated oven for 30-35 minutes or until a toothpick when inserted near the center of a muffin comes out clean or with a few crumbs.

GlutenFreeLemonPoppyseedMuffins-CloseUp

Product Review and Recipe: UB Super

10 Apr

UBSuper-LogoLiving proof that “you are what you eat,” Scott Kanyok nursed himself back to health after suffering from a chronic upper thoracic injury in addition to being involved in a life-threatening bicycle accident. By nourishing his body with a mix of superfoods, protein, vitamins, minerals, prebiotics and probiotics, the first UB Super Protein Superfood Nutritional Shake was born and Kanyok is now thriving (source).

Given that I am a runner, I find nutritional protein shakes very beneficial after a workout. Each packet of UB Super provides at least 15g protein in addition to 10 superfoods and a complete amino acid profile, and is free from gluten, soy and GMOs (source). All you need to do to enjoy one of these tasty shakes is to place one (1.2-ounce) packet UB Super in a drinking glass or shaker bottle and add 10 ounces of water or non-dairy milk of choice.

Today I am reviewing two UB Super flavors: Chocolate and Vanilla.

UB Super Chocolate UB Super Chocolate
Choosing to mix mine with unsweetened vanilla almond milk, I found the chocolate flavor and amount of sweetness to be very pleasant as if you are drinking chocolate milk. I could also taste slight earthy undertones which is a testament to all the beneficial nutrients contained within. One minor thing I wasn’t a fan of are the small flecks of solids in the smoothie. An easy and likely remedy for this though would be to put it in a high-speed blender and puree until smooth. Very tasty nonetheless!

UB Super Vanilla UB Super Vanilla
I enjoyed the pleasant vanilla flavor of this product and the amount of sweetness was just right. Feeling adventurous, I decided to create a muffin recipe that utilizes UB Super Vanilla. In addition, I made it gluten-free to continue the theme. As you likely already know, baking is a science, and for me, gluten-free baking even more so. The result of my baking experiment is sweet little tasty muffins. While a little dense, these guys are not only full of beneficial superfoods, prebiotics, probiotics and various nutrients, they also have a nice touch of chocolate goodness.

UB Super Gluten-Free Chocolate Chip Vanilla Muffins and UB Super Chocolate Shake

Gluten-Free Chocolate Chip Vanilla Protein Muffins
Yields approximately 16 muffins

1-1/2 teaspoons apple cider vinegar
1-1/2 cups regular unsweetened almond milk
1 (1.2-ounce) package UB Super Vanilla protein powder
1 cup sweet white sorghum flour
1/2 cup granulated sugar
1/2 cup gluten-free oat flour
1/2 cup potato starch
1-1/2 teaspoons gluten-free baking powder
1 teaspoon xantham gum
1/4 teaspoon salt
2 tablespoons vegetable oil
3/4 cup gluten-free chocolate chips

Place apple cider vinegar in a 2-cup measuring glass and add almond milk until level reaches the 1-1/2 cups mark. Stir and set aside.

Combine all dry ingredients in the bowl of a stand mixer. Add oil and almond milk mixture and stir until combined. Beat for 1-2 minutes to incorporate air into the batter.

Stir in chocolate chips by hand, just until mixed and set aside, allowing to rest.

Preheat oven to 375º F. Lightly grease a muffin pan or line with paper/silicone baking cups. Set aside.

Once oven has preheated, divide mixture evenly among muffin cups and bake for 30-35 minutes or until a toothpick when inserted near the center of a muffin comes out clean or with a few crumbs. Allow to cool slightly before consuming.

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NOTE: The products noted above were free samples provided by UB Real, which has no affiliation with Vegan Food Addict. The views and opinions expressed herein are solely that of Vegan Food Addict and do not necessarily reflect that of others.

Cinnamon Banana Muffins with Candied Pistachios

30 Dec

Pistachios are becoming an increasingly popular snack. Not only are they delicious, they provide many vitamins and minerals. One cup dry-roasted pistachios provides approximately 35% DV Potassium, 48% Dietary Fiber, 52% Protein, 13% Calcium, 27% Iron, 70% Vitamin B6 and 33% Magnesium (source).

A member of the cashew family, the pistachio, or Pistacia vera, is grown in various countries around the world and is said to have been first cultivated in Western Asia. Consumed as far back as 6750 BC, the pistachio is a desert plant that can thrive in a wide range of temperatures, though it does not respond well in humid climates or those which provide too much water. Each tree produces approximately 50,000 nuts every two years (source).

Try these green-colored beauties atop some Cinnamon Banana Muffins. If you prefer, pistachios can be replaced with the nut of your choice.

Cinnamon Banana Muffins with Candied Pistachios

Cinnamon-Banana Muffins with Candied Pistachios
Yields 12 muffins

Topping:
3/4 cup roasted and shelled pistachios (or different nut of choice)
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons pure maple syrup

Muffins:
4 teaspoons flax meal
8 teaspoons warm water
1/3 cup solid vegetable shortening
2/3 cup granulated sugar
2 ripe mashed bananas
1/4 cup regular almond milk
1 teaspoon vanilla extract
1-1/3 cups all-purpose or whole wheat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350º F. Lightly grease a muffin pan or line with paper/silicone baking cups; set aside.

For the topping, combine the pistachios, sugar and cinnamon in a small bowl. Add maple syrup and stir until pistachios are evenly coated; set aside.

For the muffins, combine flax meal and warm water in a small bowl, mix, and set aside, allowing to thicken.

Next, in a medium bowl, combine flour, baking powder, cinnamon, baking soda and salt, and set aside.

In a large mixing bowl, cream together shortening and sugar. Add the bananas, almond milk and flax mixture, and mix until combined. Slowly add dry mixture to wet mixture and stir just until combined. Spoon batter evenly into prepared muffin pan, topping with pistachio mixture.

Bake in preheated oven for 30-35 minutes or until a toothpick inserted near the center of a muffin comes out clean.

Orange Clove Pecan Muffins

9 Sep

The orange, also referred to as sweet orange, is a hybrid, possibly between the pomelo and the mandarin, and is said to have originated in Southeast Asia. Oranges account for approximately 70% of the world’s citrus production (source). Raw oranges are a good source of Folate, Potassium and Thiamin, and are also a very good source of Dietary Fiber and Vitamin C (source). These sweet beauties not only provide antioxidant protection and immune support, benefit respiratory health, protect against cardiovascular disease and rheumatoid arthritis, and help prevent kidney stones and ulcers, oranges also contain a flavonoid called herperidin, located mostly in the white pith and orange peel, that is shown to lower high blood pressure and cholesterol (source).

The following recipe utilizes nearly an entire orange with the exception of the seeds and white pith, and contains no artificial flavors. Furthermore, these muffins have the added nutritional benefits of Vitamin K and Manganese from cloves (source), and Manganese, Phosphorus, Protein and Zinc from pecans (source).

Orange Clove Pecan Muffins

Orange Clove Pecan Muffins
Yields 12 muffins

1-1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 medium orange (approximately 3″ in diameter)
1/3 cup unsweetened regular almond milk
2 tablespoons vegetable oil
2 tablespoons raw, unsalted pecan pieces (optional)

Preheat oven to 350º F. Grease muffin pan or line with aluminum foil / silicone baking cups.

In a medium bowl mix together flour, sugar, baking soda, baking powder, cloves and salt; set aside.

Grate the orange peel until all colored parts have been used. Add peel to dry mixture and set aside.

Peel orange and discard white pith and seeds. Place peeled orange into the bowl of a food processor and process for 30 seconds, or until mixture resembles a liquid. Pour into a measuring glass; you should end up with approximately 2/3 cup, more or less. Add almond milk to glass until level reaches 1-cup.

Add orange/milk mixture along with oil to dry mixture and mix just until combined. Fold in pecans. Spoon batter into prepared muffin cups, filling each approximately 3/4 full. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean.

Baking Less than 12 Cupcakes: Did You Know?

1 Sep

Baking muffins and cupcakes using the ice cube trick

Have you ever made a batch of cupcakes and found that you did not have enough batter to fill an entire 12-cup pan? Not having a full cupcake pan can result in uneven baking as the empty cups heat up faster than those which are filled with batter. To remedy this, either place an ice cube or 2-3 tablespoons water in each empty cup, then bake your cupcakes as directed. The ice/water-filled cups will heat up as quickly as the batter-filled cups, resulting in evenly baked cupcakes.

NOTE: This works for muffins too!

Whole Wheat Carrot Zucchini Muffins

6 May

What’s not to love about carrots and zucchini mixed together in a healthy, whole wheat muffin? Carrots and zucchini are excellent vegetables to bake and cook with due to their versatility. Blending well in either sweet or savory dishes, these vegetables help create deliciously moist muffins, which offer a variety of nutritional benefits. Carrots are a very good source of Dietary Fiber, Potassium, and Vitamins A, C and K, and are also a good source of Folate, Manganese, Niacin, Thiamin and Vitamin B6 (source). These root vegetables are perhaps best known for their beta-Carotene, a cartenoid that is said to have cancer and age-fighting properties, in addition to supporting female reproductive health (source). Zucchini, however, is not without its health benefits either; check them out here in a previous post.

Whole Wheat Carrot Zucchini Muffins

Whole Wheat Carrot Zucchini Muffins

1-1/2 cups whole wheat flour
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup regular unsweetened almond milk
2 tablespoons vegetable oil
1/2 cup shredded carrot
1/2 cup shredded zucchini

Preheat oven to 400º F. Grease muffin pan or line with aluminum foil / silicone baking cups.

In a medium bowl mix together flour, sugar, cinnamon, nutmeg, baking soda, baking powder and salt. Add almond milk and vegetable oil, mixing just until combined. Add carrot and zucchini and mix.

Spoon batter into prepared muffin cups, filling each approximately 3/4 full. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean.

Whole Wheat Carrot Zucchini Muffins

Moist Coconut Peanut Butter Muffins

5 Jun

I absolutely love peanut butter. I attribute this love to my late grandfather who loved it as well. He and my grandmother always had a magnet on their fridge that said, “Reach for the peanut butter instead!” Peanut butter contains calcium, fiber, iron, potassium, protein and vitamin E. Peanut butter is delicious on so many things such as apples, french toast, pancakes, waffles, noodles, etc. The combination, however, of coconut and peanut butter, for me, is a match made in heaven. These muffins are perfect for breakfast, lunch or dinner.

Moist Coconut Peanut Butter Muffins

Peanut Butter Coconut Muffins
Yields 12 muffins

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup peanut butter
1-1/2 cups coconut milk
1/2 cup sugar
2 tablespoons coconut oil (canola or peanut oil may also be used)

Preheat oven to 400º F. Grease muffin pan or line with baking cups.

In a medium bowl mix together flour, baking powder and salt. Set aside. In a separate large bowl, mix together peanut butter, sugar, coconut milk and oil until thoroughly combined. Gradually add flour mixture, and mix just until moistened. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean.

Read more about the health benefits of peanut butter here.

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