Costco sometimes has some interesting stuff, and I purchased a package of goldenberries because, among other things, there's no added sugar.
This recipe was kind of experimental, but I was really happy with the way the frosted flakes lightened the batter and added crunch. I had a number of goals with these muffins: start attacking the 3 huge bags of breakfast cereal the wizard no longer wanted since developing lactose intolerance; use some old “baby” carrots (those peeled snack sized ones) and sour milk, and see about incorporating goldenberries into things.
- several grinds of black pepper (no, really.)
- 2 t ground cinnamon
- 1/4 t ground star anise
- 1/4 t ground nutmeg
- 1/4 t baking soda (to counteract the acid in the soured milk)
- 1/2 t salt
- 1-1/4 t baking powder
- 1 C whole wheat flour
- 2 T ground flax, optional
- 1 T chia seeds, optional
- 1 C frosted flakes or similar sweetened cereal
- 1 C carrots, finely chopped
- 1/3 C dried goldenberries, chopped
- 2/3 C raisins
- 3/4 C walnuts, coarsely chopped
- 1 egg
- 1 T canola oil
- 2 T molassus
- 1 t vanilla
- 3 T buttermilk or soured milk
- set oven to 375
- measure out dry ingredients, grind out any lumps, mix
- beat egg with oil; mix in other wet ingredients
- add wet ingredients to dry, stir with spatula till just moistened
- add carrot, dried fruit and nuts, stir in
- spray muffin tin generously with pam, distribute batter into the 12 cups
- bake around 13 minutes or until a deep golden brown
What I wouldn't give for no-sugar-added cranberries or tart cherries...
Grated apple would work equally well.
The goldenberries give a nice, sour tang—they taste kind of like a cross between grapefruit and cranberries—but if you don't have them, just substitute dates or raisins. Or candied ginger. Candied ginger is always good:)
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