Tuesday, 11 November 2008

A muffin for two of you -

Jeni Treehugger and Courtney!

Jeni had requested a diabetic suitable muffin, and Courtney wanted non wheat without processed sugar. Those 2 requests go pretty well together don't you think. The result tasted pretty good too!

So here we have, non wheat, whole grain containing, sweetened with Maple Syrup and dried Apricots -
Treehugger Apricot and Cranberry Muffins
Makes 12

¾ C dried Apricots
1 C water
1 C Soy milk
1 t Apple Cider Vinegar
1 2/3 C whole grain Spelt Flour
½ C Rolled Oats
2 ½ t Baking Powder
1 t Baking Soda
½ t Salt
½ t Cinnamon
¼ t Allspice
3 T Maple Syrup
3 T Cranberry Juice
2 T Oil
1 t Vanilla Essence
¾ C fresh / frozen Cranberries
¼ C finely chopped dried Apricots

In a small pan soak apricots in the water for at least 1 hour. Bring to the boil and boil for 10 minutes. Stand off the heat a further 10 minutes. Mash with a fork, or blend, to a thick paste. Hold at room temperature until required. (If you have less than ¾ C of paste, add unsweetened applesauce to make up the missing quantity.)
Preheat oven to 375F and prepare muffin tins.
In a small bowl combine the soy milk and vinegar. Stand for 5 minutes.
In a large bowl whisk together the flours, oats, baking powder and soda, salt and spices. Add the chopped Apricots, break up to distribute evenly and toss to coat with the flour.
Add the soy milk mix, syrup, juice, oil and vanilla to the apricot mix and stir to combine.
Pour wet ingredients into the dry and just combine. Fold in the cranberries.
Spoon mix into prepared tins and bake for 20 – 25 minutes until tests done.
Cool muffins in tins for 5 minutes before transferring to the cooling rack.
What do you think ladies? does this meet the requirements?

3 comments:

Courtney said...

OMG--these look SO good! I love cranberries :o) I will be making these this weekend!

Thank you!
Courtney

Jeni Treehugger said...

Ooooh YES!!!!!
These look and sound FANTASTIC!!
I'm guessing you could sub the Spelt Flour for Wholemeal?

Carla said...

Jeni- which recipe for the subbing?
This one is wholegrain spelt so I imagine if you just had white spelt you could sub that.