The latest version of my outrageous muffins is here!
These muffins have been a favorite weekly staple in our home for a very long time. We love them for breakfast, snack or anytime.
Every now-and-then I change up the recipe a bit.
Here’s the latest version for you to try! Yep, they were a hit too!
They’re a powerhouse of awesome nutrition! From our home to yours, enjoy!
Kerry’s Outrageous Muffins, The Latest Version!
Makes 12 muffins
Ingredients:
1/3 cup GF Cornmeal (Medium grind)
1 1/4 GF Oat Flour
1 cup GF Almond Meal/Flour
1/3 cup GF Flax Meal
1/3 Coconut Palm Sugar or Rapadura Sugar
¾ Tsp. Sea Salt
1 Tsp. Baking Soda
Grated Zest of 1 Large Lemon (yellow part only)
½ cup Dried Cranberries
½ cup Walnuts, Finely Chopped
2 Large Eggs, Beaten
1 cup of your favorite Plain Yogurt (see note below)
1 Tsp. Vanilla
1/3 cup Coconut Oil (liquid form)
Directions:
Mix dry ingredients, lemon peel, dried cranberries, walnuts together in a large bowl. Set aside.
Combine liquid ingredients and stir into dry ingredients just until everything is combined and moistened. Batter might be lumpy.
Fill oiled or paper-lined muffin tins 2/3 full.
Bake in pre-heated 350-degree oven for 25-30 minutes (28-minutes works best in my oven).
Let cool for 5-minutes before removing from the muffin tins. Remove muffins from tins and continue cooling on a wire rack. Once cooled, you can place them in a sealed container.
Notes:
1. You can test for doneness by poking a toothpick in the center of a muffin and see if it comes out clean. If it does, they are done!
2. Use organic, minimally processed, fresh ingredients as much as your budget and availability will allow.
3. GF = Gluten Free. If you are gluten sensitive, make sure the flours and meals are processed in a GF facility.
4. Greek Yogurt is too thick for this recipe. Recipe works best with a thinner consistency yogurt.
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