Thursday, February 14, 2013

Kumquat Cashew Bran Muffins

A local grocery store had kumquats for $2 a pint, so I picked some up. I had no idea what to do with the odd little citrus fruits. They are entirely edible except for the seeds. The skins are sweet and the pulp is tart.

In my respiratory infection-induced delirium, I decided muffins would be a good way to use some of these mystery fruits. If you don't have kumquats available, try chopped apples instead. I wasn't sure how these would turn out, but they are quite good and Turbokid loves them.

Kumquat Cashew Bran Muffins

1/2 cup untoasted wheat germ
1/2 cup wheat bran (alternatively, you can use all germ or bran totaling 1 cup. I only had 1/2 cup germ left, so I used both)
1 Tbsp ground flax seed mixed into 3 Tbsp water
1 cup almond milk (I used vanilla)
3 Tbsp sugar
1 Tbsp blackstrap molasses
4 tsp baking powder
3/4 tsp salt
2 Tbsp oil
1 cup white whole wheat flour
1/2 cup chopped and seeded kumquats
1/2 cup raw cashew pieces

Preheat oven to 400F.

Mix wheat germ and wheat bran together in a mixing bowl. Stir in flax mixture and almond milk and let sit briefly until some of the moisture is absorbed. Mix in sugar, molasses, baking powder, salt, and oil, then mix in the white whole wheat flour. Fold in chopped kumquats and cashews.

Fill lined or greased muffin cups with the batter. Bake for 15-20 minutes.

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