Finnley’s Super Muffins

goji berry muffins
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2012/08/gojiberrymuffin_color1.jpg?w=100
  • Yield: 18 servings
  • Prep: 5 mins
  • Cook: 18 mins

Goji berries and agave nectar are available at natural grocery stores and even some large supermarkets. If you can't find the goji berries, omit them or substitute dried tart cherries. And for the agave, a light honey can fill in.

Ingredients

2tablespoons goji berries
1/3cup warm water
4 eggs
1/2cup extra-virgin olive oil
1/2cup unsweetened applesauce
1/2cup granulated sugar
2tablespoons agave nectar
1teaspoon vanilla extract
3cups all-purpose flour
2teaspoons baking soda
1/2teaspoon cinnamon
2cups grated zucchini
1cup raisins

Instructions

  1. Preheat oven to 350F.
  2. Soak goji berries in warm water 3 minutes.
  3. Combine eggs, oil, applesauce, sugar, agave nectar and vanilla extract in a bowl; whisk together. Whisk in goji berries with their soaking water.
  4. Add flour, baking soda and cinnamon. Mix well. Fold in zucchini and raisins just until mixed. Batter will be very heavy.
  5. Coat cups of muffin tins with cooking spray. Spoon batter into cups, filling each one-half to three-fourths full. Bake 18 to 20 minutes, until semi-firm to the touch.

Recipe by Chef Greg Johnson.

Nutritional Info *per serving

  • Glycemic Load 8
  • Calories 210
  • Fat 7g
  • Saturated Fat 1g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 40mg
  • Sodium 160mg
  • Potassium 140mg
  • Carbohydrate 32g
  • Fiber 1g
  • Sugars 14g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 4%
  • Calcium 2%
  • Iron 8%
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