These high-fiber, low-calorie muffins from our March 2015 meal plan make a perfect breakfast treat.
1 cup barley flour
3/4 cup oat flour
2 tbsp unsweetened cocoa powder
1 tsp instant espresso powder
1 tsp baking powder
1 1/4 tsp ground nutmeg, divided
3/4 tsp ground cinnamon, divided
1/2 tsp baking soda
1/4 tsp coarse sea salt
1 large egg
3/4 cup whole buttermilk
3 tbsp raw honey
2 tbsp safflower oil
2 tbsp Sucanat
1 tsp pure vanilla extract
1 cup shredded zucchini
1/2 cup peeled and shredded carrots
1 tbsp orange zest
Preheat oven to 400°F. In a large bowl, combine flours, cocoa powder, espresso powder, baking powder, 3/4 tsp nutmeg,
/2 tsp cinnamon, baking soda and salt. In a small bowl, whisk egg; stir in buttermilk, honey, oil, Sucanat and vanilla. Add liquid to dry mixture; stir just until combined. Fold in zucchini, carrots and orange zest.
Line 12 muffin cups with paper liners and fill three quarters of each liner with batter. Sprinkle remaining 1/2 tsp nutmeg and 1/4 tsp cinnamon over batter. Bake for 15 minutes, until a toothpick comes out clean. Let cool in tin for 10 minutes, then remove muffins from tin and cool completely on a wire rack.
Customize these whole-grain muffins by using your choice of cranberry sauce, but we love the kick from our Grapefruit & Cranberry Sauce on page 55. You’ll want to make a double batch of cranberry sauce this year to make certain you have extra for these treats!