Tuesday, February 24, 2009

Orange fig mini mufins

gluten free orange fig muffinsI woke up this morning and thought, "Muffins."
So, I crippled over to the kitchen, put on some coffee, and started throwing things into a bowl. Not enough orange juice for a glass, but certainly enough for muffins. Fig preserves? All right. Let's go with millet flour this morning. Do I have any eggs?

And what did I come up with? Fabulous fruity muffins- mini muffins, to be exact. And the leftovers? Perfectly portable for snack time.

I'm doing my best to remember through the muffin-fueled sleepy haze exactly how I threw these together. This is a good estimate.

1/4 c. millet flour
3/4 c. GF flour mix (includes xanthan gum)
1 tsp baking powder
a few shakes of salt
1/4 c. orange juice
2 T. agave nectar
1 egg, slightly beaten
3 heaping T of fig preserves (any kind is good)
a glug of olive oil (I wanna say 1T)

Mix the dry. Whisk the wet ingredients to unclump the preserves, and mix the wet & dry together.

I spooned the batter into greased mini muffin tins and placed them in a 350 degree oven for about 10 minutes, or until a toothpick came out clean. It made 12 mini muffins, or 6 regular muffins.

These are mildly sweet, and you get a really good citrus/ fruit combo that's not overwhelming. Then because I used preserves, there's a nice burst of fruit chunk every so often.
Happy Tuesday.

1 comment:

dana aka Gluten Free In Cleveland said...

aren't orange muffins grand! :)

Fig preserves though, I haven't had that..and now I really want some. I like the addition of olive oil.

Giada once made olive oil lemon muffins, but i never thought of putting olive oil in fig/orange muffins. Man, they do sound good.