Monday, July 2, 2012

Roadtrip Raspberry Breakfast Muffins

A quick one! Without the figs, they are B safe. We shall see if the figs are C safe, though we have had good luck with non-citrus fruits!

Roadtrip Muffins!
1 1/2 cup quinoa flakes
7/8 cup (14 Tbsp) sorghum flour
1/8 cup (2 Tbsp) millet flour
1 Tbsp baking powder
pinch of salt
2 Tbsp brown sugar/coconut sugar/maple sugar
2 Tbsp honey/maple syrup
1/4 cup canola oil
1 cup coconut milk/safe milk
1 tsp vanilla (opt)
1 Tbsp coconut vinegar

1/2 cup mixed berries/berry of choice
1/4 cup sliced figs and 1/4 cup chopped raspberries/blackberries

Preheat oven to 375 degrees F. Line 10 regular size muffin cups with papers. Mix all dry ingredients well with pastry blender. Add in honey, oil, milk and vanilla. Blend well until everything is mixed in evenly. Last, add the vinegar and stir until just blended-- do not overstir! It will get a little puffy and this is good! Fold in berries.

Fill muffin cups about 3/4 full--- these do not rise like wheat-based muffins. Bake for 20 minutes or until firm and slightly golden brown. Remove from pan immediately and cool on wire rack. Enjoy on the road or when someone brings you breakfast in bed. Here's hoping, right? Happy baking!