Yesterday was the end of my first official week back at work, as well as the first Masters meeting for the new degree. At the moment there are only three of us, but the course content seems wild and I need to do something intellectually stimulating. Can’t get crazier that political philosophy! To celebrate, or simply to round it all off, I decided to make some muffins to take to work and to enjoy for breakfast today. Not that I’ve stopped with my morning smoothies, oh no! But every good hobbit needs a second breakfast, and these muffins are healthy, hearty and nom. I also found lush pomegranate seeds at the local store, and couldn’t resist – how stunning are they? 😀
For the muffin I based the recipe on the chocolate bakewell muffin from My Inspiration, since they tend to stay low-sugar and that’s my sort of fare. I did make some slight changes and omissions, but the original is just as delightful, especially with the rye flour, which I adore! I managed to get 7 muffins out of my batch since I tend to like them as a side snack rather than a meal. 🙂
- 1 cup buckwheat flour
- 1/2 cup low fat soy milk
- 1/2 TBSP apple cider vinegar
- 3 TBSP applesauce
- 2 TBSP cacao powder
- splash cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup water
- 1 flax egg (1 TBSP ground flax seeds and 3 TBSP water)
I tend to find that GF flours such as buckwheat suck the living soul out of mixtures – all the moisture gets drained somehow – that’s why I added the extra water until the muffin mix was slightly runny. I also only baked my muffins for 12 -15 minutes because they were already starting to dry out! Another GF weirdness is that I can’t seem to bake anything for as long as I would with normal flour. Maybe I’m just crazy. It is the most logical conclusion.
Oh, and what’s that lurking in the background? That’s right, my favourite cashew frosting. Seriously, I can’t bring myself to use anything else without a concerted effort. I just adore the cashew creaminess with the caramel date undertones. If I had been less flighty I would have added a half tsp of matcha powder, but its golden sheen is grand enough for me 😉
The dash of chocolatey undertones makes for a delicious treat – one can easily up the cacao content for a denser chocolate taste, or else simply sprinkle on some chocolate chips, as I did for Man-thing. He’s not too crazy about pomegranate seeds, and the muffin wasn’t as sweet as he’d prefer (because he’s a self-confessed sugar monster). Because I try not be a monster, I sliced the muffin in half and added a double layer of cashew frosting, and that seemed to make him happy enough.
He’s been reading the book I bought him for the holidays – Jared Diamond’s new book The World Until Yesterday. All my preaching about how bad refined sugar and excessive wheat and dairy doesn’t seem to get through to him but some case studies from Diamond and he’s converted. Mentally, that is 😉 I’m sure if I were to bake a death by chocolate cake he would easily scarf that up, but it’s still hilarious to see him get serious about nutrition based on anthropological studies. He’s delighted to remind me on any occasion these days that in Papua New Guinea they subsist on sweet potatoes, which is why we should eat more of them! As much as I like sweet potatoes I don’t think I’m quite ready to make that 60% of my diet, sorry to say (though sweet potato brownies are divine!). Meanwhile, I’m happy to rely on greens as my staple!