I get loads of recipes in my inbox every day and usually they are filed in a virtual folder, with the intent of getting back to them when I have time. You and I both know what happens to these recipes…they sit and wait and wait and wait. I should just delete them immediately but I can’t do that. It’s some weird recipe hoarding thing.
Last week, though, I got a recipe from Living Without for Date Carrot Muffins and decided that these would be fun to mess around with. Maybe it was the 10 pounds of carrots and two pounds of dates I had sitting in the fridge, or my quest to eat more grains, but I’m glad I did because these muffins are so earthy and delicious.
Also, fall is here – it’s been raining in Dallas for 4 days! I’m loving it. I wanted to give you a muffin appropriate for the season.
The recipe calls for teff, which was new to my kitchen. According to Wikipedia, it’s high in calcium, protein, iron, and dietary fiber. They also say it has a sour taste, and I heartily disagree. To me, teff has a sweet, nutty flavor. I am not one to spout off nutritional info on a regular basis because, honestly, I’m more concerned with flavor. I like to know it’s good for me but don’t want to be bored with the details.
These muffins make me feel very grounded, taste great, and my energy feels good after eating them. I am sure you’re going to see more food with teff coming out of my kitchen. I love it. Even if you’re not gluten-free, but are trying to eat a little healthier, teff would be a great way to get more nutrients in your baking. It imparts a brown color, which would go well with chocolate, breads, and muffins, and baked goods with nuts.
The gluten-free flour blend, which you can find here, is straight out of Living Without. They call it their high-protein blend because it uses bean flour. I’ve seen this blend so many times and never tried it because I was worried about the flavor of the beans, but decided to give it a try. It’s actually delicious, produces a tender crumb, and not beany at all. I was so skeptical that I only mixed enough for one batch of muffins and once I realized how good it was, I mixed an entire jarful to use. I love this too.
After reworking the recipe to make it sugar-free and adding a few touches of my own, I ended up with satisfying spice-infused muffin that reminds me of falling leaves, carving pumpkins, and campfires. I hope enjoy them as much as I do.
Remember that Slightly Indulgent Monday opens tonight at 9pm! Link up any recipe of yours that’s a little bit healthier or just leave a comment for a chance to win a great kitchen gadget prize!
Update 9/29/09: This post is linked to Hoosier Homemade’s Cupcake Tuesday!
This recipe was adapted from Living Without Magazine.
- 1 ¾ cup gluten-free high protein flour blend
- 2/3 cup teff
- 2½ teaspoons double-acting baking powder
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1/8 teaspoon fresh ground nutmeg
- ¼ teaspoon kosher salt
- 2 tablespoons flax meal
- ¼ cup grapeseed oil
- ½ cup agave nectar
- 1/3 cup water
- 1/3 cup buttermilk
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla
- ¾ cup finely grated carrot
- ¾ cup chopped dates
- Preheat oven to 375 degrees. Lightly grease muffin tins or use muffin liners and lightly spray them with cooking oil.
- Sift together gluten-free flour blend, teff, baking powder, baking soda, xanthan gum, and spices. Stir in salt and flax meal with a whisk.
- In separate large bowl, beat oil and agave on medium high speed until light, about 2 minutes. Place water and buttermilk in a microwave safe container and microwave for 15 – 30 seconds, enough to just warm it but not curdle the buttermilk. Change to medium low and add warm milk mixture, applesauce, and vanilla to oil and agave. Mix until completely combined.
- Toss dates with a small handful of sifted flour mix, enough to coat them so they don’t stick together.
- Add sifted flour mixture on low speed until combined and smooth. Stir in carrots and dates.
- Fill muffin cups ¾ full. Bake 16 to 18 minutes in preheated oven or until a cake tester tests clean. Cool for 5 minutes in pan and then remove and let cool completely on a wire baking rack.