Monday, December 1, 2008

Nutty Muffin Recipe

Hey, it’s the first day of December! Brrrrr . . . we may not have snow, but it is a bit on the foggy side this morning. Wouldn’t it be nice to wake up to some warm, sweet smelling, ever-so-good-tasting, Nutty Muffins? We think so, and we’re happy to give you the recipe that we use in the Co-op Deli to make these muffiny wonders. Enjoy!

Nutty Muffins

Makes 12 muffins

4 cups whole wheat pastry flour

1 cup walnuts, chopped

1 cup pecans, chopped

1 tablespoon cinnamon

1/2 teaspoon nutmeg

1 1/2 teaspoons baking soda

1 teaspoon sea salt

1 1/2 cups maple or agave syrup

¾ cup apple juice

½ cup sunflower oil

1 tablespoon vanilla

Preheat oven to 350°. Mix all of the dry ingredients together except for the nuts. Mix all of the wet ingredients together. Combine dry and wet ingredients and mix well, then fold in nuts. Line a muffin pan with muffin cups and fill with batter. Bake for approximately 24 minutes, rotating muffin pan halfway through. Use a toothpick to check if muffins are done.