Thursday, April 2, 2015

Oh My Cupcakes! (Or...Muffins!)


Pretend I posted this on Monday.

Which is what I meant to do.

And would mean I was still posting in March.

Which held the Cupcake Month Theme of "Savory."

Then this would have been timely.

So just pretend with me.

Are we clear on this? Grand, then let's proceed!


March Cupcakes were to be baked on a Savory theme, and so we three turned to the wide selection of gluten-free muffin recipes available. Lauren tackled Spinach Feta Muffins, to the delight of her taste-testers, and Mikaela grew resourceful in her adventures with Kalamata Olive & Sundried Tomato Croutons. Now, while both of these flavor combinations comply with the socially-approved definition of "savory," I (in true nerd-style) went to the dictionary definition, and was informed that "savory" did not merely mean "pungently flavorful without sweetness," but also "pleasing to the sense of taste, especially by reason of effective seasoning."

My savory is a bit sweeter than not. But hey - it still has a good combination of flavors! :) So without further ado...

Carrot Ginger Coconut Muffins

2 cups blanched almond flour
½ teaspoon  celtic sea salt
1 teaspoon baking soda
½ tsp allspice
½ tsp powdered ginger
a pinch of clove
½ cup shredded coconut shreds , unsweetened
3 eggs, preferably pastured
½ cup coconut oil ,melted
½ cup maple syrup OR honey
1-2 Tbs grated fresh ginger
1 cup grated carrot

Firstly, whisk together the dry ingredients (almond flour - coconut shreds).
See how organized? Almond flour underneath, salt at the bottom of the picture, followed by the baking soda, allspice, ginger, and coconut shreds. Obviously pre-whisked.

Next, whisk the eggs, oil, and syrup/honey (I used honey).

The next order of business is to mix the fresh ginger, carrots, and some optional raisins (it's against my religion to put raisins in baked goods, so I left them out) into the egg mixture. This, of course, necessitates grating the carrot...

If anyone has any tips for grating carrots without carrot shreds spreading all across the work area, I'm all ears! Pleas share your secrets!
Tell me that doesn't look delicious. ("Ok...that doesn't look delicious.")

No surprises in the next step: combine wet & dry ingredients, and pour into paper liners or greased muffin tins!


Bake the muffins at 350 degrees for 24-26 minutes. Cool, serve, enjoy!

These pictures are in keeping with the delicious-eating theme Joel started here...does anyone see the similarity? :p

I thought these muffins quite delish and would hardily recommend them!! If I wanted to bend them a little more into the conventional "savory" category, I can't help but think that a cream-cheese-lemon-dill topping would just POP! with the sweeter, subtle flavor of the muffin. But I leave that experiment to other days...

Happy baking!


The Cupcakes of Bakings Past


Red said...


In regard to the Joel-styled eating pic, I do see similarities: the wrapper is still on. Who eat's muffins with the wrapper still on? Or is that part of the savory-ness? :)

Lauren said...

I can vouch for the deliciousness of these muffins/cupcakes/whatever good thing you want to call them!