Mandy Glory Muffins

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I’ve made other versions of these Morning Glory Muffins before with great success.  The recipe is heavily adapted from Earthbound Farms’ The Original Morning Glory Muffins.  The original recipe calls for 1 1/4 c. white sugar, and even though I have swapped out ingredients, I’ve never tried to eliminate white sugar from a pastry recipe.

Mandy Glory Muffins

Mandy Glory Muffins

Here’s how I took out the sugar without sacrificing sweetness:

  • Barley flour, brown rice flour, and wheat germ, which all lend a slightly sweet, nutty flavor, replace some of the all-purpose flour.
  • I added a big handful of pitted dates, which were blended with the raisins and hot, reduced juice from the crushed pineapple to create a sweet slurry.
  • Carrots with a diameter less than an inch are sweeter, so I chose the skinny ones from the bunch.
  • I used a very sweet, juicy apple.
  • I used raw honey and unrefined coconut sugar for a less-processed alternative.

What I ended up with was a mildly sweet, incredibly moist,  quick-bread style muffin.  The texture suffers just a little from the lack of white sugar and increased liquid, but not enough that you’d know what was missing.  With that in mind, I’ve added an extra 1/4 c. coconut sugar and 1/2 c. brown rice flour below.  But this recipe is definitely a keeper!

Mandy Glory Muffins & Bread

Mandy Glory Muffins & Bread

Mandy Glory Muffins

Because the gluten content of barley and brown rice are much lower than wheat flour, I’ve added extra baking soda and an egg for structure.  

Lightly toast 1/2 c. raw walnut meats.  I did this in the preheating oven for about 7 minutes.

Drain juice from crushed pineapple in 100% juice, pressing to remove as much juice as possible, into a small sauce pan, and simmer about 5 minutes.  Gently simmer juice with 3/4 c. golden raisins (or any other dried fruit you like) and 1/2 c. pitted dates about 5 more minutes.  Blend hot juice and fruit (I removed the center of the lid, and covered with a dish towel, since hot liquid can make your blender spit at you.) until dates are chopped into small pieces.  Allow to cool at least 10 minutes.

Shred 1 small zucchini, 2 carrots, 1 apple, and 1 inch of fresh ginger.  Toss together with 1/2 c. unsweetened shredded coconut, drained pineapple, and coarsely chopped walnuts, and set aside.

Blend well in a large measuring cup, and set aside:

  • 1/4 c. honey
  • 1/2 c. unrefined coconut sugar
  • 1/2 tsp. salt
  • 4 large eggs
  • 1/2 c. plain yogurt
  • 1/4 c. melted butter
  • 1/4 c. oil
  • 1 tsp. pure vanilla extract
  • pineapple juice – date – raisin slurry

Stir together in a large mixing bowl with a whisk:

  • 1 1/2 c. unbleached all-purpose flour
  • 1 c. brown rice flour
  • 1/2 c. barley flour
  • 1/4 c. wheat germ
  • 1 Tbsp. baking soda
  • 1 Tbsp. freshly ground cinnamon

Add wet ingredients (egg mixture) to flour mixture, and stir just to combine.  Then stir in fruit/nut mixture.

Bake in greased pans at 350 F, until a toothpick inserted comes out clean.  I ended up with 1 dozen muffins (baked about 20 minutes) and 4 mini loaves (baked about 35 minutes).  These freeze well; just double wrap after the bread is totally cooled.

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