Herb-Infusion Muffins
Each bite surprises with a burst of herbal essence.
Course: Breakfast
Cuisine: American
Keyword: muffin
Servings: 12 serving
Equipment
Ingredients
For the Muffins:
- 2 cups spelt flour or whole wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp Himalayan pink salt
- 1/3 cup ghee at room temperature
- 1/2 cup coconut sugar
- 2 large organic eggs
- 1 tsp pure vanilla extract
- 1/2 cup homemade sattvic yogurt or plant-based yogurt
- Zest of 1 organic orange
- 1/4 cup freshly squeezed orange juice
- 1 cup mixed berries such as blackberries, raspberries, or blueberries
- 2 tbsp finely chopped fresh mint leaves
- Additional fresh herbs like thyme and rosemary finely chopped
For the Herb Infusion:
Crumb Topping:
- 1/2 cup spelt flour or whole wheat pastry flour
- 1/4 cup coconut sugar
- 1/4 tsp ground cinnamon
- 1/4 cup cold ghee diced
Instructions
- Preheat the oven to 375°F (190°C) and line the muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the ghee with the coconut sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract, yogurt, orange zest, and orange juice.
- Fold the dry ingredients into the wet mixture until just combined, then gently fold in the berries and 1 tablespoon of chopped mint.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Crumb Topping:In a small bowl, mix together the flour, coconut sugar, and cinnamon. Add the diced ghee and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs. Sprinkle the crumb topping evenly over each one.
- Bake for 15 minutes, then remove the muffins and quickly inject each one with the warm herb-infused ghee, distributing it evenly throughout the muffins.
- Return the muffins to the oven to finish baking for another 3-5 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
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06/10/2024 12:05 pm GMT