Yesterday I made blueberry muffins that both Tech & the Wizard both really liked. Continuing on with the almond flour subs...

Triple Ginger Orange Variation

Prep:

1. finely chop peels from two clementines, put in container, add roughly 1–2 T Grand Marnier;
2. mince 1/4 C (approx) ginger root & layer on top of peels
3. measure 2–3 T chia seeds, soak in approx 1/4–1/3 C water
4. chop crystallized ginger & walnuts
5. preheat oven to 350^[1]

Ingredients:

• On Cutting Board
• peels from 2 clementines, finely chopped
• half a clementine, finely chopped & soaked in
• 1–2 T Grand Marnier
• 1/4 C fresh ginger, minced
• 1/3 C crystallized ginger, chopped
• 3/4–1 C walnuts, chopped
• 1 granny smith apple, grated
• Dry–grind out lumps, stir to mix:
• 3 T sugar
• 1/2 t salt
• 1-1/4 t baking powder
• 1 T powdered ginger
• 1/4 t cinnamon
• 1/4 t nutmeg
• 1/4–1/2 t chili powder
• 1/2 C powdered milk^[2]
• 1/2 C almond flour
• 1/2 C all purpose white flour^[3]
• 1/2 C rolled oats
• make a well in dry & mix together:
• 2 T canola oil^[4]
• chia seed/water mix
• 1 egg
• approx 1/2 C water, or whatever's needed to get consistency correct^[5]
• cutting board ingredients

Mix till just moistened, spray pam on muffin tin, distribute batter, spray top. 350–20 minutes (slightly underbaked) but otherwise excellent. Quite happy with this orange-flavour variation:)

Vegan variation 03jan2022:

start by measuring 2T chia seeds into 4" bowl; add water to soak

• peel 5–7 clemmies, saving fruit that tastes good to eat fresh; should have roughly 75g peels & enough fruit to fill 1" of blender (about 5 small)
• measure 75–80g sugar, add water to cover, and boil in small saucepan
• chop finely (4mm cubes) clemmie peels—can stack up to 3/4" high while cutting into strips
• slice thinly (frozen or fresh) roughly the equivalent of 1x1x2" pc of ginger; add to blender
• juice one lemon or several limes & add juice (& possibly fruit) to blender
• 1–2 T grand marnier
• 2 T canola oil

chop 3/4 C walnuts;

measure out roughly 1/2 C rum-soaked raisins

Dry ingred (note—I was completely out of powdered ginger):

• 2 t cinnamon
• 1 t chai spice mix
• 1/4–1/2 t nutmeg
• 1/4–1/2 t powdered red stuff (chili? It's not paprika)
• 1-1/4 t baking powder
• 1/4 t baking soda
• 3 T sugar
• 1/2 C white whole wheat<
• 1/2 C almond flour
• 1/2 heaping C rolled oats

Method (note: operations interleave each other as necessary):

• stir chia seeds, adding water as necessary so that they all are soaked
• add finely chopped peels to boiling water, cook until water is reduced to a syrup
• chop nuts
• measure dry ingredients, and stir thoroughly
• heat oven to 350 F
• blenderize oranges, lemon or lime juice, marnier, oil; then mix chia seed mixture with orange mixture (by hand)
• add wet to dry, mix a little; then add candied peel, nuts, raisins
• spray 12 cup muffin tin with pam
• spoon batter into cups, dividing as evenly as possible
• squirt a bit of pam on top of each muffin;
• sprinkle a bit of demerara sugar (3–4 t/12 muffins)
• bake for 20 minutes or until golden brown
• loosen from pan to let cool
• serve with butter or cream cheese if desired.

Bonus Blueberry recipe:

• 1-1/2 – 1-3/4 C blueberries
• 1/2 t salt
• 1-1/4 t baking powder
• 1/4 t baking soda
• 1/4 C sugar
• 1/4 ? C powdered milk
• 1/2 C almond flour
• 1/2 C white flour
• 1/2 C rolled oats
• 2–3 T canola
• 1 egg
• 3 T (approx) sour cream
• water as needed (approx 1/2 C)

bake at 350 20 min.

Notes: wizard loved flavour, found texture “too soft” Tech loved crispy outside. All in all, promising. The idea was to avoid whole wheat flour, which is too strongly flavoured, while decreasing ratio of white flour...the blueberries weren't really tart enough to make this sing, but not otherwise bad.

Unless otherwise noted, text, image and objects depicted therein copyright 1996--present sylvus tarn.

Sylvus Tarn