Almond Muffins with Cocoa Nibs

     I started using cocoa nibs in my baking a little over a year ago.  I especially like the nutty texture and slightly bitter chocolate taste they impart to my muffins.  These little bits of goodness are made of the  roasted cocoa bean that has been separated from its husk but not yet turned into the form we are so familiar with: powder, bars, chips etc.  They add a hint of chocolate taste without the overwhelming sweetness that often accompanies chocolate chips.

     These little muffins are wonderful for an afternoon pick-me-up or breakfast in a hurry.  They have just enough sweetness to make them feel like a treat.  The sugar provides the perfect counterbalance to the slight bitterness of the cocoa nibs.  The best part is they come together in no time!


Don't miss a single recipe--subscribe to Artsy-Foodie using the tool at the top right of the screen and receive Artsy-Foodie in a convenient email newsletter.

Almond Muffins with Cocoa Nibs (makes 12) 1 cup almond meal 1/2 cup millet flour 1/2 cup brown rice flour 1 tbsp GF baking powder 1/3 cup raw sugar 1/4 tsp xantham gum powder  1/2 cup plain yogurt or soy yogurt 1/2 cup milk, soymilk or almond milk 2 tbsp walnut oil or vegetable oil 1/3 cup egg whites 1/2 tbsp vanilla extract 1/4 cup cocoa nibs 1/2 cup walnut pieces (optional)  Oil a 12 cup muffin pan. Preheat oven 375F. Mix the first 6 (dry) ingredients thoroughly in a large bowl. Mix the next five ingredients (yogurt-vanilla extract) in a medium bowl. Stir the resulting two mixtures together until just combined. Add the cocoa nibs and walnuts (if using). Mix a few times to distribute nibs and nut pieces evenly. Divide the batter evenly among the muffin cups. Bake for 20 minutes.  The tops of the muffins will be golden when they're ready. Enjoy fresh out of the oven or let cool on a rack. Printable Recipe

Pear Butter and Muffins

I came upon a cornucopia of pears through my CSA and decided to turn them into a light pear butter. Pears take on the loveliest velvety texture when baked and blended. It reminds me of the baby fruit purees I use to make for my children--yes, I would lick the leftovers. Since silkiness is provided by mother-nature, I just have to add the right complementary ingredients for my fruit spread. I chose maple syrup to provide some additional sweetness and richness, but the spices are really what makes this recipe special.



The batch will yield two jars. You can enjoy it as a spread or a nice change from applesauce. I used one jar for our morning toast and then turned the rest into a batch of delicious gluten-free pear muffins.



My kids loved them and immediately requested another batch.

Oven-Baked Pear Butter The Pear Butter is vegan. 4 cups ripe pears, peeled and sliced 1/4 cup maple syrup 2 teaspoon orange zest juice of one orange (1/4 cup) 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cardamom 1/4 teaspoon freshly ground nutmeg Preheat oven 350F. Mix all the ingredients in an oiled ceramic dish (lasagna pan). Cover with aluminum foil and bake for 30 minutes. Uncover and bake for another 20 minutes. Transfer pears to blender and pulse until smooth. Cool and transfer to jars. Refrigerate for up to a week.

Pear Butter Muffins (makes 12) 1/2 cup almond meal 1/2 cup millet flour 1 cup[ brown rice flour 1/2 teaspoon xantham gum 1/4 teaspoon salt 3 teaspoons baking powder 1/2 cup Sucanat (evaporated cane juice) or granulated sugar 1 cup Kefir or other liquid yogurt (buttermilk will work fine) 1/2 cup egg whites 2 tablespoons canola oil 1 teaspoon GF vanilla extract 6 tablespoons pear butter 1/4 cup walnut pieces Preheat oven 375F. oil a muffin pan. Mix the first seven ingredients in a bowl. Mix the next 4 ingredients (yogurt-vanilla extract) in a bowl. Incorporate the wet ingredients into the dry ingredients and mix well. Divide half the batter into the twelve muffin cups. Add 1/2 tablespoon of pear butter on top of each muffin. Then, top each dollop of pear butter with the remaining batter. Top each muffin with a sprinkle of walnut pieces and bake for 25-30 minutes or until nice and golden. Let cool for about 10 minutes before serving or transferring to a platter.

Similar recipes for you to enjoy:
Pumpkin Butter with Candied Ginger
Simple Fig Jam

Halloween-- Pumpkin Chocolate Treats

Are you ready for the sugar-rush that will come upon us on Friday? My little clan includes: a witch, twins posing as each other, and a little boy who turned into a venus flytrap.
I've never noticed that sugar had an effect on my children, although some of my friends might disagree. I prefer to stay delusional on Halloween night and let them have some fun.

I moved from France to California with my family when I was ten. It was the week before Halloween. Although I did not speak English yet, I quickly learned how to say: "trick or treat". I remember that night vividly in all its magic. People made their own costumes back then--no, it wasn't that long ago. The neighbors all knew each other and welcomed you with candies and smiles.

This year, we're getting together with some friends for a casual dinner and the usual Halloween festivities. I hope your Halloween is merry and magical.



For this recipe, I was inspired by the Pumpkin Chocolate Chunk Bars I saw on Eggs on Sunday. I decided to make them with olive oil instead of butter. I know it sounds strange, but olive oil is wonderful at mimicking the richness of butter while blending into your baked-goods. I also altered the recipe to make it gluten-free. Instead of making them into bars, I decided to pour the cake batter into individual cups to make it easier for the kids at my son's Halloween party.

Pumpkin Chocolate Treats (makes 12) These treats are more like a cake than a muffin. They are incredibly moist and delicious. 1/2 cup olive oil 3/4 cup brown sugar 1 egg 1 tsp GF vanilla extract 3/4 cup pumpkin puree 1/2 cup brown rice flour 1/4 cup tapioca starch 1/4 cup sorghum flour 1/4 tsp xantham gum 1 tsp ground cinnamon 1/4 tsp salt 1/4 tsp ground ginger 1/4 tsp ground allspice 1/4 cup GF chocolate chips Orange decorative sugar (optional/I use an all natural product) Preheat oven 375F Prepare muffin pan, and paper liners. Mix all the dry ingredients, except for the chocolate chips, in a bowl. Place the olive oil and sugar in a mixer and combine until smooth and fluffy (3 minutes). Add egg and vanilla to sugar mixture and mix some more. Add Pumpkin puree and stir until evenly distributed. Little by little add the dry ingredients to the wet ingredients until batter is well comined. Add chocolate chips. Distribute the batter evenly into the muffin cups. Sprinkle a little bit of the orange sugar on top of each muffin and bake for 20 minutes or until a skewer comes out clean when inserted in the center of muffin. Let cool.

And because it's Halloween tomorrow, here are some more treats...

GF Cranberry Pistachio Mexican Wedding Cookies
Cardamom Dark Chocolate Cookies

Just Lovely Orange Blueberry Muffins

I did not grow up with muffins but I have to admit that I have grown quite fond of them. For one thing, they are super fast and easy to put together and for another, they taste wonderful. The speed at which you can bake a batch makes it practical for a morning treat or a spontaneous snack. The possibilities are endless.

As much as I enjoy a nice piece of cake, I look for different qualities in my muffins. I like the texture to be a little denser and the flavor must be as assertive as a gust of fresh air. These blueberry muffins fit the bill perfectly. The orange infused batter helps to highlight the sweet berries. The texture is slightly dense. The overall effect is that the blueberries seem almost creamy inside this moist little muffin. Even my teenager, who doesn't like fruit cooked into his food, helped himself to seconds. All of us declared these little muffins a real treat.




Orange Blueberry Muffins (makes 24 small muffins or 18 regular)

If you are not concerned about gluten or wheat replace the GF flour with 1 cup of whole wheat white flour and 1 cup of all purpose and omit the xantham.
If you want to make these vegan, omit the egg and replace the butter for canola oil. I have baked them that way and they come out a little denser but they still taste great.

2 cups of GF all purpose flour mix (I use Bob's Red Mill)
1 tsp xantham gum
1 tablespoon baking powder
1/2 cup turbinado sugar or regular granulated sugar

1/2 cup orange juice
1 cup soy milk
1 tsp orange zest
1 whole egg
1/3 cup egg white
2 tablespoons of melted unsalted butter
1 tablespoon of canola oil

2 cups fresh sweet blueberries

Preheat oven 375F.
Oil muffin pans.
In a bowl mix all the dry ingredients (flour-sugar)
In another bowl mix all the wet ingredients (orange juice-oil)
Combine the wet ingredients into the dry ingredients. Mix well. Add the blueberries and mix. Divide the batter into the muffin pans. Bake in the oven for 30 minutes or until cooked through and golden. Check by inserting a knife in the center to make sure the batter is cooked through.

*** Alternative baking option: Pour batter into loaf pan and bake in the oven for 50-60 minutes or until cooked through and golden. Check by using the inserted knife method.

Candied Orange Muffins with Rosemary

Now that I'm left with quite a few candied orange sticks in the house, I have to find clever ways to use them in my cooking. The kids and I feasted on a few plain ones, and then had some more dipped in chocolate. It was all nice, until the sugar buzz kicked in and I started running laps around the kitchen. My children were quite entertained by their mother's unusual twitchy high. They miraculously seemed immune to the effect it was having on me, and I had to wonder if their tolerance is not a sign of how poorly I monitor their sweet tooth. I am of the philosophy that taking it away only makes them crave it more and I refuse to be the food police. What I do is provide ample healthy choices, nutritional information, as well as alternatives and most of the time they make the right choices. Anyway, back to the candied orange sticks... I decided that a good way to start the day would be by baking a fresh batch of muffins. There is something delightful about the combination of rosemary and oranges. It's like two friends getting together after a long time living apart and picking up right where they left off: compatibility in every bite.




Candied Orange Muffins with Rosemary (makes 12)

Here's a great way to use up the candied orange sticks you've made, or bought.
Those muffins are delicious, sweet and so moist. If you are not concerned about wheat-free, gluten-free requirements feel free to substitute the funky flours for 1 cup of whole wheat flour and 1 cup of all purpose, omit the xantham gum and continue as indicated with the baking powder and salt. However, if you like to experiment with new products the combination of those unusual flours might just delight you.



Preheat oven 375F


In one bowl put the following wet ingredients and mix well:
Juice and Zest of 1 orange
1 cup vanilla soy milk or regular milk
1 tablespoon of roasted almond oil or regular vegetable oil
1 egg
4 oz of unsweetened applesauce
1/2 tablespoon of apple cider vinegar
1/2 tablespoon of finely chopped fresh rosemary leaves
1/4 cup of agave nectar
1/2 cup of candied oranges, chopped


Reserve:
12 1/2 inch pieces of candied orange


In another bowl combine and mix well:
1/2 cup almond meal
1/2 cup tapioca starch
1/2 cup of teff flour
1/2 cup of sorghum flour
2 teaspoon of xantham gum
1 tablespoon of baking powder
1/2 teaspoon of salt

Combine the wet ingredients into the dry ingredients. Mix. Divide into pre-oiled muffin pan. Top each muffin with an 1/2 inch piece of candied orange. Bake for 30 minutes or until cooked through (knife inserted in the center of muffin should come out dry).