Snapshots of life and crafts on our little homestead

Posts tagged ‘fresh muffins’

Gluten-free fig muffins

We needed a break from our usual summer breakfast of yogurt and granola so I desired to make some muffins. None of the fruit in the yard is ripe enough to pick yet so I pulled out some dried figs, nuts and few other items for this batch of muffins. I even made a batch of mini muffins that my honey could take to work and share.

fig muffins

Ingredients

  • 1 1/2 cups gluten-free high fiber flour*
  • 1/2 cup oat bran
  • 1 tsp guar or xantham gum
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (packed) dried unsulfured calimyrna figs, diced
  • 1/2 cup chopped pecans
  • 1/2 cup light brown sugar
  • 1/2 cup olive oil
  • 2 large eggs
  • 1 1/4 cup low fat buttermilk (I often use powered — and mix the power in with the dry ingredients and add 1 1/4 cups of water to the wet ingredients)
  • 1 tsp vanilla extract
  • 1 tsp grated lemon peel

Directions

  1. Preheat oven to 400 degrees.
  2. Prepare a standard and a mini 12 cup muffin tin.
  3. In a large bowl stir all of the dry ingredients together and then stir in the chopped figs and pecans.
  4. In a medium size bowl whisk the brown sugar, oil, eggs, buttermilk, vanilla, and lemon peel.
  5. Mix the wet ingredients into the dry mixture.
  6. Divide the batter among the muffin cups and bake in a 400 degree oven for about  10 minutes for the minis 18 minutes for the regular muffins, or until a toothpick inserted in the center  of a muffin comes out clean.
  7. Cool on a rack prior to serving.
  8. Freeze any leftover muffins to maintain freshness.

*High-fiber flour blend ( contains ~ 5g fiber and 8g protein)

  • 1 cup sorghum flour
  • 1/2 cup teff flour
  • 1/2 cup millet flour
  • 2/3 cup tapioca starch
  • 1/3 cup potato starch

Weekend Projects

We spent this weekend preparing vegetable beds and planting the cold frames and the southern facing bed, and setting up tomato plants in the greenhouse. Next weekend we will move onto the other two beds. The beds in the picture are new this season so we also had to move about 1,600 pounds of organic grade soil into the new raised beds, needless to say sore muscles were had by all.

2013 cold beds

In an effort to make us feel better, I broke out the bottle of  aspirin and baked some carob zucchini muffins.

carob zucchini muffins

Ingredients

  • 1 1/4 cups gluten-free all-purpose flour blend
  • 1/4 cup carob powder
  • 1 1/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1 whole banana, mashed
  • 1/2 cup raw sugar
  • 1/2 cup unsweetened applesauce
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
  • 1 cup shredded zucchini

Directions

  1. Preheat oven to 350 degrees. Grease muffin pan and set aside.
  2. Whisk flour, carob powder, baking powder, baking soda, salt and cinnamon together.
  3. In another bowl, cream mashed banana with applesauce and raw sugar.
  4. Stir almond milk, vanilla and zucchini into the banana mixture.
  5. Add flour mixture into wet ingredients until just combined.
  6. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool on a wire rack and then serve or freeze.

Next weekend we need to tackle the remaining two vegetable beds — so I will have to come up with something new and yummy for next Sunday.

Menu for Week of Januay 27th

The items that we will cook ahead for this week are:

morning glory muffins

For dinner tonight we made caramelized fennel and goat cheese flatbread made with spelt flour… maybe I should rephrase that, I intended the flatbread to be for dinner… it was eaten as soon as it cooled enough to not burn the roof of our mouths. The recipe is a bit of work but well worth the effort.

Fall is in the air…

The leaves on the trees are starting to turn colors — the sugar maples are displaying there reds and oranges… all over the neighborhood you hear the sounds of power saws and wood splitters… we split and stacked about 6 cords of wood over the past three weekends. Have a little more of the rounds from the trees that we took down over the past year. Thank goodness for the invention of the hydraulic splitter….

Also started cooking muffins for the week on Sunday mornings — last week made bran muffins with apples (fresh and local) and pecans and today baked some morning glory muffins with local apples, carrots out of the garden and pear butter that we put up last fall.

With the cool evenings Amanda also asked that I make her a new flannel quilt to watch movies with — the one I made her about 8 years ago is starting to show it age… So we went to the store and she picked out her colors. Not sure how I feel about the color selection, but they seem to wok well in the final project. See the picture below.

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