Crucifery Crazy Muffins
From jo_jo_ba 12 years agoIngredients
- 1 ½ cups (150 g) Cookin’ Greens kale (or frozen, chopped kale or other dark greens) shopping list
- 1/4 cup canola oil shopping list
- 1/2 cup non-fat Greek yogurt shopping list
- 1/4 cup honey shopping list
- 2 tbsp maple syrup shopping list
- 2 packets stevia (or 1 tbsp sugar), optional shopping list
- ½ cup low-fat milk shopping list
- 1 tbsp vanilla shopping list
- 1/2 tsp orange extract (optional) shopping list
- 1 large, over-ripe banana shopping list
- ½ cup wheat germ shopping list
- 1 tbsp whole teff (optional) shopping list
- 1 1/4 cups spelt flour shopping list
- 2 tbsp ground flaxseed shopping list
- 1 tbsp pumpkin pie spice shopping list
- 1 tsp baking powder shopping list
- 1 tsp baking soda shopping list
- ¼ tsp salt shopping list
- ½ cup shredded carrots (about 1) shopping list
- 1 apple, skin on and minced shopping list
- ½ cup dried cranberries shopping list
- 1/4 cup miniature semisweet chocolate chips shopping list
- 2 tbsp cacao nibs shopping list
- 8 dried apricot halves, slivered shopping list
- 1/4 cup goji berries shopping list
- 1/4 cup toasted sesame seeds shopping list
How to make it
- Preheat oven to 350’F, grease or line a muffin tin.
- Cook kale (in the microwave or in a steamer) until tender.
- Transfer to a blender or food processor and add oil, yogurt, honey, maple syrup, stevia (if using), milk, extracts and banana. Puree smooth and transfer to a large bowl.
- In another bowl, whisk together wheat germ, teff, flour, flaxseed, pumpkin pie spice, baking powder, baking soda and salt.
- Stir the dry mixture into the pureed mixture until just moistened, then fold in the carrots, apple, cranberries, chocolate chips, cacao nibs, apricots, goji berries and sesame seeds.
- Bake for 18-22 minutes, until a toothpick inserted comes out clean.
- Cool in the pan for 3-5 minutes, then turn out and cool completely on a wire rack.
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