So I love cooking for folks and rarely get to do it. We had friends over and they brought a gorgeous plate of strawberries and mint. From which I used to top the cherimoya pies but there was still bounty so from that I got the notion to toss together some more lovelies for the next day. These are a wonderful treat. The tiny mint leaves cooked throughout add the tiniest bit of class to this other wise tasty, but in a more regular way, muffins. Cracking these open and having them with some warm fennel, rooibos and lemon balm tea is sinfully relaxing.
Preheat oven to 350
- 1 heaping Cup oat flour (Rolled oats blended in a food processor do wonders in lieu of buying "specialized" flour which is the same thing)
- 1 shallow Cup Whole wheat flour
- A few small tender mint leaves cut chiffonade (Spearmint was used in this)
- 1 tsp Cinnamon
- 1 tsp allspice
- 1/4 tsp baking soda
- pinch salt
- 1 granny smith apple peeled, cored, diced
- 1 Cup strawberries washed and sliced well
Toss the fruit with the already soft blended dry ingredients.
- 2 eggs
- 1/4 cup apple sauce
- 1/3 cup olive oil
- 1/2 - 3/4 cup loose light brown sugar
Beat the eggs, sugar, oil and applesauce together. Pour into the dry, fold and blend everything gently until silky and scoopable. Scoop into a muffin tin. Bake for 22 minutes. This makes one dozen deliciously light muffins and the oat flour helps sustain you by being metabolized very slowly. EXCELLENT for hiking, workout breakfasts, and for when you may miss a meal later.
