Orange Pecan Raisin Muffins

This is similar to the plum muffin recipe I created recently. I love muffins, so I'm always excited about dreaming up a new muffin recipe. Especially one that's diverse, in regard to ingredients, and healthy as well.

Here's my latest. . .
First, preheat your oven to 350°

~ Put this first group of room temperature ingredients into your blender jar ~

1c plain, whole milk Greek yogurt
2 lg. pasture raised eggs
2/3c melted coconut oil
2/3c pure Maple syrup

2T pure Mexican vanilla
10oz. orange or other fruit juice
1# whole Cutie mandarins cut up
~ check for seeds and remove centers

Pulse until everything is well blended and there are no big pieces of orange peel visible.

~ Whisk together in a BIG bowl ~

1c all purpose unbleached flour
1c quick cooking rolled oats
1c coconut flour
1/2c buckwheat flour

2T ground flax seed
2T baking powder

1T pumpkin pie spice

1t Himalayan pink salt

~ Stir In ~

1c raisins
1c chopped pecans

Pour the contents of the blender into the big bowl, about half at a time. Mix quickly, just until everything is incorporated. Spoon into paper-lined muffin cups -or- silicone muffin cups and greased loaf pans.

Bake the muffins 20 minutes and the loaves for about 30, or until each passes the clean toothpick test. . .Lin

Just-About-Everything Healthy Muffins

I'm trying to keep gluten and sugar minimized, but the cravings are sneaky and pop up from time to time. Usually when I don't have good healthy options in the house.

Today I typed in a list of ingredients I wanted to use and ~VOILA~ A.I. presented me with a great base recipe to expound upon! Preheat your oven to 375° Put the dry and wet ingredients in two large glass bowls and combine them well within each bowl:

1c unbleached, organic all purpose flour

3/4c organic rye flour

1/2c organic corn flour

1c chopped walnuts

1c unsweetened flaked coconut

2T ground flax seeds

2T chia seeds

1-1/2T baking powder

1-1/2T pumpkin pie spice

3/4t baking soda

3/4t sea salt

3/4c organic granulated cane sugar

2 lg. pasture raised eggs
1/2c raisins

1/2c fresh orange juice (or orange and lemon)

~ using 1 lg. navel orange

1/2c single origin EVOO

3/4c whole milk sour cream

2 whole Cutie Mandarin oranges - finely chopped

1c+ fresh or frozen whole cranberries - finely chopped

1t -1T pure vanilla

Preheat the oven to 375° 

Combine the wet and dry ingredients until totally incorporated, with a heavy silicone spatula. Fill the paper-lined muffin cups 3/4 full. Bake 18-20 minutes until golden brown and they pass the toothpick test. 

Today, at 3pm, when these cooled I decided I was really needing some Fika time — Ginger-Turmeric tea, a little smoked goat cheese and 2 big muffins. They are SO hearty, I should have stopped at 1. I'm normally not an afternoon break person, but I know my Scandinavian ancestors did this every day. . .and these muffins smelled wonderful 😊

Fika is a Swedish term for a mid-morning or afternoon break, alone or with a neighbor or friend.

Today it's just me, but tomorrow these will go with me to my Tuesday morning Bible study. These turned out so well and are a healthy snack. . .Lin

Sunday Morning Muffins

It's actually Saturday morning...but...I'm making these for a family get-together tomorrow, after church...so...Sunday Morning Muffins!

In  medium glass bowl,

combine this first group of ingredients:

3/4c (6oz.) full fat plain Greek yogurt

1-1/2c coconut sugar

3 lg. eggs

1/2c light olive oil

1T white Balsamic vinegar

2T Mexican vanilla

2c mixed fruit:

fruit cake mix, golden raisins + chopped frozen pineapple

1c nuts, today I used:

sliced almonds + chopped walnuts

In a bigger bowl whisk together:

1c whole wheat flour

1c all purpose flour

1c corn flour

2T ground chia and flax seed

1t each: baking powder, baking soda, salt

1T pumpkin pie spice

1/2T ground ginger

Preheat oven to 350° Mix the fruit, oil and egg mixture with the dry ingredients using a big silicone spatula. Fill paper-lined muffin cups 2/3 full. Sprinkle the tops with spiced turbinado sugar.

Bake for 18 minutes, or a bit longer until a center muffin passes the toothpick test. This recipe makes 30 nice size muffins, or 24 muffins and a little cake. The cake baked separately, for 50 minutes.

Cool in the pan an hour or more before removing. When completely cool, these can be stored, stacked in a cake container or just mounded on a platter and covered with a dishtowel.

These are really good!

Mmmmm . . . Muffins! . . . Lin