herbal

  • Herbal-Infused Apple Gluten-Free Muffins

    Herbal Infusion Water Mix
    1 stick cinnamon; or 1 teaspoon cinnamon powder
    8 cloves, whole
    1-inch piece of fresh ginger, peeled and diced
    1 1/2 cups water*
    *Use 1/4 cup of the infusion in recipe and drink the rest (it has a wonderful taste and benefit)

    Apple Mix*
    2 tablespoons organic butter; may substitute 1 tablespoon with water
    1/2 cup raisins
    1/2 cup walnuts
    2 cups diced, semi-sweet apples (try Fuji or yellow apples, organic recommended)
    1 tablespoon raw sugar
    1/2 teaspoon powdered cinnamon
    * This also makes a great topping over ice cream or frozen bananas

    Muffin Mix
    3 cups gluten-free oat flour
    1 teaspoon aluminum-free baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    2/3 cup raw sugar
    1/2 teaspoon ground nutmeg
    6 tablespoons coconut oil
    1 teaspoon cinnamon
    2 eggs; may substitute 2 tablespoons grape-seed veganaise
    2 tablespoons organic butter


     

    1. Grease twelve 21/2-inch muffin cups or line with paper liners; set aside.

    2. Preheat oven to 375 degrees.

    3. To make herbal infusion, combine 1 stick cinnamon, 8 cloves, and 1-inch peeled ginger in 11/2 cups of water. Bring to a boil; reduce heat and simmer for 10 minutes to infuse spices. Strain and set aside.

    4. In a medium saucepan, combine apple mix. Melt butter over low heat. Add the raisins, walnuts, apples, sugar, butter, and cinnamon; stir. Heat for 5 minutes. Set aside.

    5. In a large mixing bowl, stir together muffin mix flour, sugar, baking powder, cinnamon, nutmeg, baking soda, eggs, coconut oil, butter, and salt until moistened. Slowly add in 1/4 cup water from herbal infusion while mixing ingredients until reaching a smooth consistency.

    6. Fold in apple mix. Chop and add 1/2 inch ginger from infusion to mixture.

    7. Fill greased or paper-lined muffin cups 3/4 full. Bake for 15 to18 minutes or until golden.

    8. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.