Aiming to find and adapt as many recipes in order to bring healing and prevention, for those of us who would rather live full lives of health instead of taking time out to be sick, I was browsing the internet for yet another recipe, especially since I found out how the dregs of sugar processing comes out such a winner nutritionally speaking. Blackstrap molasses, which holds all the hearty nutrition from the sugar cane is a hefty source of minerals and some vitamins which deserves a place in restoring health to it’s finest. With just a tablespoon of black strap molasses you can receive 450 to 600 mgs. of potassium. It has the lowest sugar content of any sugar cane product. The wonderment of blackstrap molasses is that it’s unlike refined sugar, which has zero nutritional value. Blackstrap molasses contains vital vitamins and minerals, such as iron, calcium, magnesium, vitamin B6, and selenium. It is good for those who are diabetic and blood sugar challenged as well as satisfying basic nutritional requirements for all of us.
Compared to processed sugar, BSM does the flip switch, as it provides so much nutrition with the right amount of sweetness, that it will not leave you wanting more than you should…instead it will satisfy you nutritionally in a way that its stripped white-crystal-sister can never do.
These muffins are hearty, flavorful while hitting the spot, giving you your boost so that you can get on with your busy lives.
ANYTIME MOLASSES OATMEAL MUFFINS
- 1-1/2 cups Bob’s Redmill gluten-free flour
- 3/4 cup gluten-free rolled oats
- 2 tsp baking powder
- 1/4 t stevia powder (may be omitted)
- 1 t cinnamon
- 1/2 tsp salt
- 1/2 cup molasses
- 2 large eggs
- 1/2 cup coconut oil (butter)
- zest of 1/2 orange or lemon (orange leans toward chocolate taste, lemon toward prunes flavor)
- 1/2 C greek yogurt
- 8 oz fresh chopped apple
- 1/2 cup raisins
- 1/2 cup chopped almonds or pepitas (shelled pumpkin seeds)
- Pre-heat oven to 350°F.
- Grease muffin tin thoroughly (I like to use coconut oil) as this makes them pop out with a knife run along the edge of each muffin tin space.
- Sift flour and add all dry ingredients to it in a bowl. Mix well and set aside to blend wet ingredients next.
- In a high-speed blender or food processor, add molasses, lightly beaten eggs, melted coconut oil or butter, chopped apple and yogurt and blend on low until all are incorporated
- Next, add the dry ingredients 1/2 C at a time and process on medium in pulses.
- Add raisins, seeds and zest at this point and stir in these to incorporate..
- Distribute batter evenly between muffin tin cups.
- Bake for about 20-25 minutes, or until knife inserted into the center most muffin comes out clean.
- Pop out muffins from tin after cooling for 5 minutes and place on wire rack to finish cooling. These are great warm or cooled.
Recipe adapted from “Eat Already for the Right Reasons” web site.