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The Accidental Muffin

Posted Oct 03 2013 3:30pm

Gluten-Free, Vegan Ginger-Date-Cherry Muffins



(That’s Oh My, Gluten-Free Muffins for everyone who’s not in my head)

Gluten-Free, vegan, ginger-date-cherry muffins

We hosted a brunch last week in our little Brooklyn apartment last weekend. In case you didn’t know, brunch is my favorite meal. If you look back through my recipes I’ll bet you’ll find that 90% are brunch related.

Why do I love brunch so much? Because you can have anything you want and it’s all perfectly acceptable brunch fare. Sweet, savory, raw, paleo, and vegan dishes all happily co-habitate the table and everyone gets the taste combinations they desire. 

Plus, it’s the only meal where drinking alcohol before noon is totally acceptable.

So last weekend I declared that I would bake. Then I forgot to look up a new recipe to test out. I got to the cupboard at 10am on Sunday morning and decided to wing it. I discovered some bits and pieces of dried fruits that were too small for a fruit cake, but once combined became the perfect amount for a dozen muffins. 

Sometimes forgetfulness is the mother of tasty invention, and this is a great example of a lemon situation turning into delicious lemonade.

Except it was muffins. 

 Yield: 10-12 muffins

½ cup dried fruit (mind was a combo of candied ginger, Medjool dates and dried cherries)

2 tablespoons hot water

1 cup Bob’s Red Mill all-purpose gluten-free flour

1 cup almond meal

½ teaspoon salt

1 tablespoon baking powder

¼ cup Sucanat sugar

1/3 cup melted coconut oil + 2 extra teaspoons for oiling muffin tins

1 tablespoon vanilla extract

  Gluten-Free, vegan, ginger-date-cherry muffins Gluten-Free, vegan, ginger-date-cherry muffins

  1. Preheat oven to 350 F.
  2. Drip 1-2 drops of coconut oil into each hole in a muffin tin. Use your fingers to lightly oil all around each hole. Set aside.
  3. Chop the dried fruit into 1/4-inch pieces and combine in a small bowl. Drizzle hot water over top and set the bowl aside.
  4. Combine the flour, almond meal, salt , baking powder, and sugar to a large mixing bowl and stir to combine
  5. Measure the coconut oil and vanilla extra and combine with the water and fruit. Pour into the dry mix and stir until just combined.
  6. Using a medium ice cream scooper, scoop even amounts into each muffin hole.
  7. Bake for 14 minutes, rotating after 7 minutes.
  8. Serve hot or store in an airtight container for up to 2 days. Not that ours lasted through the afternoon…






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