Harvest Muffins
Harvest Muffins
1 cup chopped pitted dates
½ cup raisins
¾ cup water
2 eggs, slightly beaten
½ cup brown sugar
½ cup unsweetened applesauce
¼ cup orange juice
¼ cup olive oil
2 teaspoons vanilla
1½ teaspoons almond extract
½ cup chopped nuts
2 cups gluten-free fl our mixture (See the Gluten-Free Flour
Mixtures on page 16)
¼ teaspoon salt
2 teaspoons baking soda
1 tablespoon baking powder
¾ teaspoon cinnamon
Q Preheat oven to 350°F. Spray muffi n tins with nonstick spray.
W Put the dates and raisins in a large saucepan. Add the water,
and bring to a boil on the stove. Boil until the water has been
½ cup raisins
¾ cup water
2 eggs, slightly beaten
½ cup brown sugar
½ cup unsweetened applesauce
¼ cup orange juice
¼ cup olive oil
2 teaspoons vanilla
1½ teaspoons almond extract
½ cup chopped nuts
2 cups gluten-free fl our mixture (See the Gluten-Free Flour
Mixtures on page 16)
¼ teaspoon salt
2 teaspoons baking soda
1 tablespoon baking powder
¾ teaspoon cinnamon
Q Preheat oven to 350°F. Spray muffi n tins with nonstick spray.
W Put the dates and raisins in a large saucepan. Add the water,
and bring to a boil on the stove. Boil until the water has been
absorbed (about 4 minutes). Remove the pan from the heat
and let mixture cool.
E In large bowl, beat the eggs with a fork until frothy. Stir in the
brown sugar, applesauce, orange juice, olive oil, vanilla, and
almond extract.
R Stir the dates and raisins into the egg mixture. Stir in the
nuts.
T Add the fl our mixture, salt, baking soda, baking powder, and
cinnamon and stir with a rubber spatula just until the ingredients
are blended.
Y Spoon the batter into the muffi n tins, fi lling each muffi n cup
two-thirds full.
U Bake for 15 minutes or until a toothpick inserted in the center
of a muffi n comes out clean.
I Remove the hot tins from the oven. Let the muffi ns sit for 10
minutes before removing them from the muffi n tins.
Note: An easy way to “chop” dates is to cut them with wet
scissors.
Makes 18 muffi ns
One muffi n—Calories: 174; Total fat: 6 g; Saturated fat: 0.6 g; Cholesterol: 23 mg;
Sodium: 243 mg; Carbohydrates: 29.3 g; Fiber: 2 g; Sugar: 14.4 g; Protein: 2.1 g
and let mixture cool.
E In large bowl, beat the eggs with a fork until frothy. Stir in the
brown sugar, applesauce, orange juice, olive oil, vanilla, and
almond extract.
R Stir the dates and raisins into the egg mixture. Stir in the
nuts.
T Add the fl our mixture, salt, baking soda, baking powder, and
cinnamon and stir with a rubber spatula just until the ingredients
are blended.
Y Spoon the batter into the muffi n tins, fi lling each muffi n cup
two-thirds full.
U Bake for 15 minutes or until a toothpick inserted in the center
of a muffi n comes out clean.
I Remove the hot tins from the oven. Let the muffi ns sit for 10
minutes before removing them from the muffi n tins.
Note: An easy way to “chop” dates is to cut them with wet
scissors.
Makes 18 muffi ns
One muffi n—Calories: 174; Total fat: 6 g; Saturated fat: 0.6 g; Cholesterol: 23 mg;
Sodium: 243 mg; Carbohydrates: 29.3 g; Fiber: 2 g; Sugar: 14.4 g; Protein: 2.1 g
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