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MOCKINGBIRD BAKERY TV EPISODE 2 RECIPE BOOK CRANBERRY-CARROT MUFFINS VEGAN, GLUTEN-FREE, LOW-GLYCEMIC


MOCKINGBIRD BAKERY TV EPISODE 2 RECIPE BOOK

CRANBERRY-CARROT MUFFINS iNGREDIENTS FLOUR MIXTURE 1 cup sorghum flour ¾ cup garbanzo/chickpea flour (or you can use “garfava” flour, which is a blend of garbanzo and fava beans) ½ cup flaxseed meal 1 teaspoon cinnamon ¾ teaspoon baking powder ¾ teaspoon baking soda ½ teaspoon sea salt ¼ teaspoon nutmeg

cranberry-orange MIXTURE 1 cup packed finely grated carrots 1 cup dried cranberries (or other dried fruit) + an extra handful sprinkle on top LENTILS contain Fiber, Folate,toMagnesium, B6,ifand you’d like the muffins to look extra tasty! Protein, and, because of their coin-like appearance, 1 cup at warm waterof a New Year for good fortune! are eaten the start ½ cup sunflower oil ½ cup coconut crystals ¼ cup pure maple syrup 1 medium orange, for the juice and zest (or use 1 tablespoon orange juice)

TOOLS

muffin tins muffin tin liners 2 large bowls knife grater juicer whisk spatula/spoon wooden toothpick wire cooling rack


MOCKINGBIRD BAKERY TV EPISODE 2 RECIPE BOOK

This recipe makes 18 regular muffins or 40-48 mini muffins, depending on the size of the mini muffin tin. SESAME SEEDS contain Protein, Calcium, Iron, Antioxidants, and many more nutrients! SEAWEED is rich in Vitamin A, Fiber, Calcium, and Magnesium. As a green, it’s eaten to bring prosperity in the New Year!

POPCORN W/ SESAME, SEAWEED, AND SEA SALT

iNSTRUCTIONS 1. Start off by lining or greasing your muffin tins. Preheat your oven to 350F. 2. Whisk the first section of ingredients (sorghum flour through nutmeg) in a large bowl. 3. Zest and juice the orange into a large separate bowl. Mix in the remaining ingredients. 4. Pour the flour mixture in a bit at a time and stir until just combined. 5. Scoop ¼ cup batter into each muffin cup if you’re making regular muffins. If you’re making mini muffins scoop 1-2 tablespoons into each muffin cup, depending on the size of the tin. I used a very mini muffin tin so only needed 1 tablespoon per cup. Sprinkle a few cranberries over each cup of batter to make for better presentation after they’re baked! 6. Bake regular muffins for 25-30 minutes (I baked mine for 27 minutes) and mini muffins for 15-20 minutes (I baked mine for 17). The muffins are done when the tops bounce back when touched and when a wooden toothpick inserted into the middle comes out clean. 7. Let cool a few minutes in the tin then transfer to a wire cooling rack to let cool the rest of the way. (Or scoop them out and eat them while they’re still warm and crumbly!)

+ Here’s a great tip my Mom taught me: If you don’t have enough batter to fill every muffin cup, put a little bit of water in each empty cup.This will help the muffins bake evenly!


MOCKINGBIRD BAKERY TV EPISODE 2 RECIPE BOOK

CHECK OUT SOME OF THE benefits of THEse cranberry-carrot muffins! SORGHUM FLOUR fiber / iron / magnesium / zinc / niacin GARBANZO/CHICKPEA FLOUR protein / folate / thiamin / magnesium / iron / zinc / phosphorous / vitamin b6 / potassium FLAXSEED MEAL antioxidants / fiber / omega-3 fatty acids / low-carb count / filling properties CINNAMON manganese / fiber / anti-inflammatory properties / helps regulate blood sugar NUTMEG anti-inflammatory properties CARROTS vitamin a / antioxidants / vitamin k / fiber / vitamin c / help regulate blood sugar DRIED CRANBERRIES fiber / anti-inflammatory properties SUNFLOWER OIL vitamin e / vitamin k

PURE MAPLE SYRUP manganese / zinc / calcium / iron / potassium

COCONUT SUGAR low-glycemic / high mineral content

ORANGE vitamin c / antioxidants

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Mockingbird Bakery TV: Episode Two Recipe Book