Frosted with marshmallow creme and various random toppings, because that’s what eight-year-old girls like. For the “basic” muffin recipe (which happened to be vegan as well), I referred to have cake, will travel’s ginger cranberry muffin recipe. I’m happy to report that I finally bought baking powder during our stock-up-on-groceries shopping trip on Friday in preparation for the winter storms. So the muffins were actually fluffy. :)
* 2 cups whole wheat pastry flour
* 1/4 cup rolled oats
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/4 tsp fine sea salt
* 1 tsp ground cardamom
* 1/4 cup unsalted butter, melted
* 1/4 cup plain kefir
* 3/4 cup milk
* 1/2 cup maple syrup (I used Grade B)
* tropical filling
1. Preheat oven to 350*F.
2. Sift dry ingredients.
3. Mix wet ingredients.
4. Fold wet into dry until just combined, or else you’ll have one tough muffin to deal with.
5. In a nonstick muffin tin (coat with spray oil if not nonstick), place about a tablespoon (“spoonful”) of muffin batter in each tin, using up about half of the total batter.
7. Spoon the remaining batter over the filling so that the filling is “encased” in the batter.
* dried pineapple rings, chopped (I used Trader Joe’s unsulfured, unsweetened pineapple)
* Medjool dates, pitted and chopped
* butter toffee almonds (any kind of nut is fine)
* dried guava slices, chopped
* hot water
1. Place chopped pineapple rings and guava slices into a bowl.
2. Pour hot water into the bowl until all of the ingredients are submerged. Soak for approximately 10 minutes, or until the pineapple rings/guava slices are appropriately soft. Actually, you can skip this all together if you have magically moist pineapple.
3. Drain water and pour all ingredients in a blender/food processor. Whiz away until you have a mushy tropical mixture.