A wonderful and tasty break for the holidays! Keep the flavor of the season but increase the whole grains and decrease the sugar. Try these 100% whole wheat muffins with stollen flavors for your next brunch.
Makes 10-12 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
- 1 1/2 T. frozen orange juice concentrate
- 1 1/2 T. water
- 1/2 c. raisins
- 1 tsp. ground cinnamon
- 1/8 tsp. ground cardamom
- 1 tsp. dried orange peel
- 1 tsp. dried lemon peel
- 1/8 tsp. ground cloves
- 2 eggs
- 1/2 c. date sugar
- 1 tsp. Stevia powder (optional)
- 1 c. plain yogurt
- 4 T. virgin coconut oil or shortening, melted and cooled
- 1/2 tsp. vanilla extract
- 1 1/4 c. whole wheat flour (King Arthur white whole wheat)
- 1/4 c. raw almond meal
- 1 1/2 tsp. baking powder
Heat oven to 350°F.
Mix orange juice concentrate with water and raisins. Microwave 1 minute. Add all spices, mix well and cool.
Beat 2 eggs until fluffy, add date sugar and Stevia and beat for 2 minutes. Mix in yogurt, cooled coconut oil and vanilla until smooth.
In a separate bowl, stir together white whole wheat flour, almond meal and baking powder. Stir with a spoon into yogurt mixture until just combined, about 20-25 strokes.
Fold in cooled raisin mixture. Divide into paper-lined muffin tins (about 1/4 cup per tin).
Bake at 350°F for 25 minutes or until done.
These muffins freeze well.
Tips: I like to use 1/4 stick of cinnamon, whole cardamom seeds and cloves and grind them together with the orange and lemon peels in an old coffee grinder.
King Arthur flour can be found in most groceries in the US or on their website. You may choose to substitute white flour or regular whole wheat flour instead.
Raw almond meal is sold by Bob's Red Mill, found in many grocery stores, or sometimes in bulk (less expensive) at whole foods stores such as Vitamin Cottage. You may grind your own from whole, raw almonds, using an blade-type coffee grinder.