Friday 1 August 2014

Currant & Blueberry Muffins



We all live busy lives, and it can be difficult to make time for breakfast before leaving for the day. Buying breakfast on the go often means eating poorly-prepared, over-priced and unhealthy food on a regular basis, which isn't good for our bodies or our wallets. A change is necessary!


Muffins are an easy fix for breakfast as you can continue to follow a "grab and go" morning routine with some easy preparation on the weekends. The blueberries are full of antioxidants and fiber, and the currants are a great boost to your immune system when you're feeling busy and run-down. You can find blueberries and (sometimes!) currants at the B.C. fruit vendors at our market. This recipe featuring Gold Forest Grain's Red Fife flour makes muffins that are tart, sweet, and delicious for breakfast with some salted butter, apple slices and herbal tea!

Currant and Blueberry Muffins

ingredients

2 c. Gold Forest Grains Red Fife Whole Wheat Flour
5 tsp. Baking powder
1/2 tsp. Salt
2 tbsp. Sugar (I used honey powder)
1/3 c. Honey, melted
1 egg, lightly beaten
1 c. milk
1/2 c. Butter, melted
1/2 c. Red currants
1/2 c. Blueberries, fresh

instructions

1. Sift together flour, baking powder and salt. Reserve sugar.
2. In a separate bowl, combine egg, milk, and melted butter.
3. Pour melted honey ingredients over the dry mixture. Mix well, until clumps are very small.
4. Pour liquid ingredients over dry mixture. Stir only enough to dampen flour.
5. Add currants and blueberries; if using fresh, toss the berries in a small amount of flour before adding.
6. Spoon batter into buttered muffin tins or silicone molds and sprinkle reserved sugar on top of muffins.
7. Bake at 400 F for 15-20 minutes, or until a toothpick comes out clean.
8. Enjoy!

Note: I’ll be honest- I’ve struggled with making Gold Forest Grain products consistently work in recipes. Please note that this recipe is meant for the Red Fife flour, which is a relatively coarse whole wheat flour. If you try and use all purpose for this recipe, it will yield different results!


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Contributed by Carley-Jane Stanton from her blog, The Northern Urbanites.

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