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The Food Guys for April 14, 2013
11:20 AM - 11:30 AM
Today's Highlight: No sugar added muffins
The original source was "Gluten Free Real Food" a website for gluten-free recipes: http://gfrealfood.com/2011/01/21/sweet-potato-muffins-coconut-flour/... (that's all I've got for the link.) Greg and I both cooked these and made various modifications, but essentially this is it:
1/4 cup sifted coconut flour
1 tsp baking powder (this is our emendation of the orig.)
1/4 tsp sea salt
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
3 large eggs
2 tsp vanilla extract
2 T coconut oil
2 T coconut milk
2/4 cup roasted mashed sweet potato (we used the red ones, cooked in a microwave)
1/2 cup chopped pecans + some halves for the tops
Preheat oven to 400 F. Line a muffin tin with 6 or 7 regular sized muffin cups. Mix all dry ingredients in one bowl (except for the nuts). Mix all wet ingredients in a separate bowl. Pour dry in to wet and mix well. NOTE: the mashed sweet potato is a "wet". Fold in the nuts. Divide evenly into the muffin tin. Decorate with the reserved pecan halves. Bake for 20 minutes at 400 F. The basic recipe calls for optional 1T maple syrup, but since we were especially concerned about sugar we didn't even consider that. But one could easily add xylitol or erythritol to the recipe, or a bit of honey, even. I also switched to walnuts the second time around and liked that better.
This makes a muffin that is not very sweet, at all, but quite tasty and when it's hot it can be buttered and smeared with honey or maple syrup or whatever one prefers. Better to have an option rather than have sugar baked into it! Actually, they're very tasty and if one were to take the trouble to separate the eggs and beat up the whites to the stiffness of forming peaks before folding into the rest of the "wet", they'll be even lighter and probably a better texture. They are a good breakfast muffin -- free of grain, gluten, sugar, and even dairy.
From favorite seasonal recipes, to the roots of our food traditions, to the politics of food, Jon and Greg illuminate the wonderful world of food each Sunday, in this 10 minute program produced by Montana Public Radio.
Greg Patent won the Pillsbury bakeoff when he was 19 years old. His cookbook, "Baking in America," won the 2003 James Beard Award for best baking book of the year. Jon Jackson is a mystery writer and jazz music expert with a passion for great food. The Food Guys have also been featured on NPR’s Weekend Edition Sunday.
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