Gingerbread Muffins for ADD Nutrition
I used a high-speed blender to make this recipe. You could also use a food processor, a regular blender, or work-arounds that you know using your kitchen utensils. The blender that I use is a Vitamix. It is an important part of my kitchen tool kit. I use it to make smoothies, soups, and to blend ingredients when I want to do something quickly. For this recipe, you will use the blender or food processor to combine the wet ingredients. This makes it easy to complete the recipe.
For the dry ingredients, I use the scoop and level method. I do not use a sifter for this recipe. If I see clumps in the brown sugar, baking soda, or baking powder, I break them apart with my fingers. To stir, I use a rubber spatula. I make sure to scrape the sides and bottom of the bowl.
Gingerbread Muffin Recipe
1 Clementine with the peel on (You can substitute ½ cup of unpeeled orange)
1 cored apple
½ cup baby carrots
1-2 tablespoons grated fresh ginger
¾ cup milk
½ cup Greek yogurt (I use Fage.)
¼ cup honey
¼ cup molasses
¼ cup canola or grapeseed oil
2 teaspoons vanilla
1 cup flax meal
2 ½ cup whole wheat flour (I use white whole wheat flour from Hodgson Mill or King Arthur.)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup loosely packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground pumpkin pie spice
2/3 cup raisins
¾ cup walnut pieces
Add the Clementine, apple, carrots, fresh ginger, and milk to the blender. Process the ingredients until these wet ingredients are fairly homogeneous. You might have small particles, but should not have any pieces as large as a raisin. I measured the milk in a wet ingredient measuring cup. However, the Greek yogurt, honey, and molasses are measured using a dry measure. I always spray it with non-stick cooking spray, so that the ingredients will just slide out. Add the yogurt, honey, molasses, oil, vanilla, and eggs to the blender bowl with the milk mixture. Process this until it is just combined.
Combine the dry ingredients in a large bowl. Whisk or stir them together until they are completely mixed.
Add the wet to the dry ingredients and mix by hand until just combined. Let the mixture stand for 20-30 minutes to let the flour, flax, and raisins hydrate.
Spray the muffin tins with non-stick cooking spray. Spoon the batter into muffin tins and bake at 350 degrees F. for about 25-30 minutes. The muffins will pull away from the sides of the muffin cups. Test the muffins for doneness by sticking one of them with a toothpick or piece of spaghetti. It should come out clean. Makes about 24 muffins.
Why stop at a donut shop or fast food drive thru to get something for breakfast? These Gingerbread Muffins for ADD Nutrition are faster, tasty, and your body will like them better. They have natural sweeteners and a lot of fiber. When you put high-quality food into your body, then you have a better chance of getting more energy and smoother blood glucose levels. This helps to maintain focus, and for those of us with ADD, that is truly important.
When I mention stores or products by brand name, these are the ones that I use. I have not received free products from the manufacturers, nor have I been paid to mention the products or stores by name.
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