Wednesday, 9 January 2013

Healthy Wholewheat Muffins with Dried Fruit

Muffins are generally known as the iconic breakfast on the go. Snatched up with a cup of coffee they're generally sweet, tasty and they hit the spot. Problem? Making a habit of buying muffins is not only expensive but also unhealthy.  Most commercial muffins are jam packed with preservatives, white flour and fake fruit (try and find actual blueberries in most commercial blueberry muffins, I dare ya). In response to this problem and loving the convenience of the hallowed muffin, I hatched this recipe up. Nearly vegan and very yummy, the only thing truly unhealthy in the muffins is the sugar but at 1/2 a cup per dozen, I'd say it's not bad at all! These muffins benefit from fiber filled 100% wholewheat flour, the healthy fat of olive oil and the energy and respective nutrients of a whole gamut of different fruits. Throw a few in your bag with some fruits and veggies before work or school and you're good to go! I also tend to pack healthy muffins when taking the plane, makes a good backup in transit if you're stranded with cardboardalicious plane food or have a delay, with that said...enjoy!

They barely even look (or taste) wholewheat! You could easily trick people into eating healthier :P

Ingredients
-1 c. dried apricots
-1/2 c. dried cranberries
-2 oranges, zested, juiced and pulp removed (You can remove the pulp from the pith after juicing using a spoon, it leads to moist muffins without the extra fat!) of the two oranges you will need: The zest from both, 1/4c. of orange juice, 1/2 c. loosely packed pulp
-1/4c. soy milk
-1/2 c. light olive oil
-1 1/2c. wholewheat flour
-1 1/4tsp baking powder
-1/4 tsp. salt
-1/2c. sugar
-1 tsp. vanilla
-2 eggs
-1 generous pinch (each) of nutmeg and cinnamon

Serves 12
Preheat oven to 375, grease a 12 muffin pan
1) Put about 2c. water on the stove, bring to a boil.
2) While water is heating, cut up dried apricots, pour boiling water on dried apricots and cranberries until completely submerged, let soak for 10 to 20 minutes.
3) While fruit is soaking, process the oranges into pulp, zest and juice, measure them out according to the ingredients list.
4) Combine Flour, baking powder, spices and salt
5) Cream together olive oil and sugar, add eggs one at a time with vanilla and orange zest, mixing until homogenous.
6) Drain re-hydrated dried fruits thoroughly
7) Add dry ingredients to the oil mixture alternating with soy milk, orange pulp and juice, once everything is incorporated, add the re-hydrated fruit
8) Dish into muffin tin and bake for ~35 min.
9) Remove from oven, let cool at least 10 minutes and enjoy!


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