Berry Muffins

This recipe
is from Julie Morris’ cookbook, Superfood
Cuisine. It contains no white sugar. I make some changes to the original
recipe. This can be made gluten free or with regular flour, whole wheat is
recommended.

1 ¾ cups
flour (I use the GF flour mix from “Cooking for Isaiah” cookbook)

2 tsp baking
powder (I use Rumford Aluminum Free)

½ tsp baking
soda (I use Bob’s Red Mill)

½ tsp salt
(I use sea salt)

½ cup cashew
milk (I use Pacific rice milk, or use whole milk)

½ cup
applesauce (I use Mott’s Natural or Santa Cruz Organic)

1/3 cup
maple syrup

2 TB melted
coconut oil (I use Tropical Tradition – order online)

1 tsp fresh
lemon zest

1 ½ cups
mixed fresh or frozen berries (I use 4 cups of blueberries and raspberries. J I like lots of berries. Thaw the
berries if frozen.)

1 TB of palm
sugar (This is from coconuts. This might be near the vitamins or the Navitas
products at Whole Foods.)

Stir
together the flour, baking powder, baking soda, and salt in a large bowl. In a
smaller bowl, whisk the milk, applesauce, maple syrup, coconut oil, and lemon
zest together. Add the wet ingredients into the dry and mix together until just
combined. The batter will be lumpy but resist over-mixing as it will cause the
muffins to be dense.

Gently fold
in the berries, then spoon the batter into 12 muffin cups. I get 16 muffins out of mine because I use so many berries. I use If You Care muffin cups made from
unbleached parchment paper. Sprinkle the tops of the muffins with a dusting of
palm sugar.

Bake the
muffins at 350 degrees for 25-30 minutes or until toothpick inserted comes out
clean. I usually have to do about 30-32 minutes because I use extra berries. I freeze leftovers in a large zip lock bag. 

Feingold
Stage 2