Servings: 12 serving
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This combination has roots in many ancient cultures, providing a flavorful bridge connecting us to the past.
Equipment
Muffin tin
Bowls
Whisk
Ingredients
For the Muffin Batter:
- 2 cups spelt flour or whole wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp Himalayan pink salt
- A pinch of saffron strands
- 1/3 cup ghee melted
- 1/2 cup maple syrup or honey
- 2 large organic eggs
- 1/2 cup grass-fed milk or almond milk
- 2 tbsp orange juice
- 2 tsp orange zest
For the Glaze:
- 1 cup maple powdered sugar
- 2-3 tbsp orange juice
- Additional orange zest for garnish
Instructions
- Preheat the oven to 375°F (190°C) and line the muffin tin with paper liners.
- Infuse the saffron by soaking the strands in 2 tablespoons of warm milk for 10 minutes until the milk takes on a golden hue.
- Mix the dry ingredients together in a bowl: flour, baking powder, baking soda, and salt.
- Fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
- Spoon the batter into the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins on a wire rack before glazing.
- Make the glaze by whisking together the maple powdered sugar with orange juice until smooth. Adjust the consistency with more juice or sugar if necessary.
- Drizzle the glaze over the cooled muffins and garnish with additional orange zest.
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06/10/2024 12:05 pm GMT