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Nutmeg Spiced Muffins Recipe
It is often said that “breakfast is the most important meal of the day” and I – whole-heartedly agree with this statement. A healthy & balanced breakfast is always a great way to begin the day, and my delicious Nutmeg Spiced Muffins are just the thing to get your day going ☺. These heavenly muffins are light, moist, nutritious & filling as well. They are a huge favorite in my house & are just perfect for brunches too. You can also make these breakfast treats as “mini” muffins to enjoy as a snack any time of the day.
Walnuts are actually the edible seed of the walnut tree. They are a rich source of protein, dietary fiber & antioxidants. My son calls them “brain nuts” because they resemble brains are also very good for your brain ☺.
NUTMEG SPICED MUFFINS
2 cups all purpose flour
¼ cup whole wheat pastry flour
½ cup sugar
¼ cup brown sugar, firmly packed
1½ tsp baking soda
½ tsp baking powder
1 tsp freshly grated nutmeg
¼ tsp ground cinnamon
¼ tsp ground allspice powder
½ tsp salt
¼ cup orange juice (or any fruit juice – apple, pineapple, mango passion fruit…)
8 tbsp unsalted butter, melted
1 tsp vanilla extract
½ cup toasted walnut pieces
¾ cup sweetened coconut flakes, lightly toasted
1 cup golden raisins
Preheat the oven to 350 degrees F. Lightly grease a 12 cup muffin pan using cooking spray & set aside until needed.
In a large mixing bowl, combine the all purpose with the whole wheat pastry flour. Then add both sugars along with the baking soda, baking powder & spices (nutmeg, cinnamon, allspice & salt). Mix well to combine & then add in the wet ingredients (juice, melted butter, eggs & vanilla extract).
Now I like my muffins with a little texture, but if you prefer – you can finely grind the toasted coconut flakes & walnut pieces together using a food processor (especially if you are baking these are for kids).
Lastly, add in the toasted coconut flakes along with the toasted walnuts & golden raisins. Gently fold all of the ingredients together until just combined. Using an ice cream scoop, divide the batter equally among the muffin pan.
Bake on the center rack of your oven for about 25 minutes or so (or until a toothpick inserted in the middle of the muffin comes out clean). Let the muffins cool for 15 minutes & then transfer to a wire rack. Serve warm as part of a lovely breakfast or brunch.
Feel free to add a tbsp or so of good quality cocoa powder to the batter if you like. You could also add a ripe mashed banana or a cup of finely grated carrots.
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Content copyright © 2015 by Sadhana Ginde. All rights reserved.
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