Monday, July 2, 2012

peanut butter gingerbread muffins with WILD HARVEST organics

It's almost July, but I'm pretty sure it's actually Christmastime.

There are a few things that make me think so:

1. Our bedroom is frigid. "It's the air conditioning," I hear you say. No...it's Christmastime.
2. After I registered for the Healthy Living Summit, I received a box full of free food with a note in it that basically said, "Here are some ingredients to try in new recipes. Go nuts." Merry Christmas to me.
3. Our whole apartment smells like gingerbread.


And I feel like a kid on Christmas morning, because these muffins are that good.

They are a big treat for me, because they have more sugar than I'm used to, but it's so worth it. They are just sweet enough to get a lightly candied top, but not so sweet that they taste like cupcakes. Anyone else notice the disturbing trend that muffin recipes look more and more like cupcake recipes?!

And generally, these are very healthy. They are vegan and completely whole wheat. The palm sugar keeps the glycemic index low (and adds an essential depth of flavor). And they are full of spices with good-for-you effects (cinnamon regulates blood sugar, ginger and cloves are anti-inflammatory).

Applesauce provides most of the moisture...so these babies are moist. Perfectly soft and chewy, best served fresh.


I'm hoping everyone agrees with me on this, because I'm entering them into the summit's recipe challenge. The free ingredients I spoke of were sent by Supervalu, Inc., the producer of WILD HARVEST organic foods. They're sponsoring the recipe challenge, which requires the use of three of the ingredients they sent in that goody box. I used their creamy peanut butter, ground ginger, and unsweetened applesauce in these muffins.



Peanut Butter Gingerbread Muffins

Ingredients:
1 1/2 cup white whole wheat flour
1 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 cup peanut butter
1/2 cup palm sugar
1 1/4 cup unsweetened applesauce
1/4 cup canola oil or light olive oil
1 tbsp palm sugar, for topping

1. Preheat your oven to 400 degrees. Line a muffin pan with liners, or grease the muffin cups. If the pan is non-stick, neither is necessary.
2. Combine the flour, baking soda, and spices in a mixing bowl. Use a fork to cut in the peanut butter until small clumps are evenly distributed through the mix.
3. In a separate mixing bowl, combine sugar, applesauce, and oil. Add the dry ingredients 1/3 at a time, stirring until just mixed. Do not overmix.
4. Scoop into muffin cups and sprinkle the tbsp of palm sugar over the tops. Bake for 13-15 minutes, until a toothpick inserted comes out clean. Best served fresh, still slightly warm.

2 comments:

  1. YUM! Your pictures make these muffins look absolutely delightful

    ReplyDelete
  2. holy moly. Now I really AM ready for Christmas!! Bring on the Gingerbread! ;)

    ReplyDelete

Thanks for making me smile. =)