A little sweet, a little spicy, a little earthy- these muffins from our Moringa Recipe Contest are a great way to start your day!
Recipe: Sunshine Moringa Muffins
Chef: Jade, CA
about 15 ea (112 g) kumquats, cut into 3 or 4 slices & seeded
¼ cup (50 g) sugar
½ cup (120 g) water
- Bring water and sugar to a boil in a small saucepan, stirring to dissolve the sugar.
- Add the kumquat slices, lower the heat, and simmer until slices are translucent, about 15 minutes.
- Cool to room temperature before using. Store covered in the fridge.
½ cup (68 g) all-purpose flour
1 ½ cup (200 g) whole wheat pastry flour
3 T (15 g) moringa powder
2 T (24 g) granulated sugar
¼ cup (48 g) brown sugar
1 tsp baking soda
1 tsp baking powder
¾ tsp salt
½ cup (114 g) yogurt
⅜ cup + 2 tsp (84 g) coconut oil, melted
¾ cup (190 g) milk
1 tsp (8g) vanilla paste or extract
3 T (42 g) crystallized ginger, chopped finely + extra for garnish (if desired)
½ cup (106 g) candied kumquat slices + extra for garnish (if desired), drained of syrup
- Place a rack in the middle of the oven and preheat to 350 F. Line muffin tins with paper liners and spray lightly with non-stick spray, if desired.
- Sift the dry ingredients into a large bowl. In a medium bowl, whisk together the wet ingredients in the order listed. Add the wet ingredients to the dry and gently fold with a spatula until about halfway combined. Add the ginger and drained kumquat slices and continue to mix gently until all ingredients are incorporated.
- Scoop the batter into 9-10 muffin cups, using large spoons or an ice cream scoop. The batter should be slightly mounded above the edge of the pan. Sprinkle or arrange additional pieces of ginger or kumquat on top of the batter if desired.
- Bake for 24-28 minutes, rotating the pan after the first 12 minutes. The muffins are ready when a toothpick inserted in the center comes out clean, and the tops are springy to the touch. Remove from the pan as soon as they are out of the oven and place on a cooling rack for best texture. These are stellar right out of the oven, but will keep well for a few days on the counter, and can also be frozen and reheated.
Note: Extra candied kumquats are wonderful with yogurt for breakfast, sprinkled on salads, or as a garnish for ice cream or other desserts. The syrup also makes a tasty sweetener for drinks of all sorts .
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