I called these forager muffins largely because I foraged through a lot of cupboards to get together the ingredients but also because it's full of lovely nuts, seeds and berries...all the products of a good forage. These are very low in gluten, perfect if you just have a sensitivity but you could easily make them totally gluten free by using all chickpea flour instead of rye flour as well. These were perfect for breakfast and kept me going all week.
I made half with berries and half without, I love the berries because once they are cooked they add a lovely tartness against the earthy pumpkin seeds and nuts. Nick preferred them without berries but then he's just fussy. It actually makes a rather bizarre batter which doesn't look or taste particularly appealing but once the muffins are baked they are really delicious. The batter doesn't really settle down or rise in the oven either...it bakes as it is so if you wanted a more polished look I would recommend smoothing the batter down slightly before baking. I like the rustic look though.
I hope you've all been having a great weekend. I was abit quiet on the blog and twitter front last week, I think the clocks going forward must have made me more tired than usual but I'm more alert now. I've made some lovely recipes over the last week that I can't wait to share with you. The hint of sunshine this weekend made me really excited for Spring...whenever it arrives properly. In the meantime, have a forage through your cupboards and see what you have that would work with these muffins:
- any nuts, seeds or oats
- mashed banana
- orange zest and juice if you don't have lemon
- some honey drizzled on top fresh out of the oven
- a teaspoon of ginger in with the flour
There are all sorts of possibilities.
Seeded Lemon Forager Muffins
(inspired by Kitchen & Co by French & Grace)
120g unsalted butter, melted and slightly cooled
120g rapadura sugar
zest and juice of 1 lemon
2 tablespoons of greek yoghurt
60g chickpea/gram flour
60g rye flour
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
30g pumpkin seeds
1 tablespoon poppy seeds
50g frozen mixed berries
- Preheat your oven to 180 C/350 F and line a 12 hole muffin tray with cases.
- Whisk the melted butter and rapadura sugar together until the sugar appears to be dissolved. Then add the egg, lemon juice, zest and yoghurt. Mix until smooth.
- Sift in the flours, baking powder and xanthan gum and fold in with a metal spoon. Add the nuts, seeds and berries and mix until evenly distributed.
- Spoon the mix into the cases until near the top (about 3/4 full). Sprinkle a few extra pumpkin seeds on top and bake in the oven for 20 minutes until golden.
- Let cool for 5 minutes in the tray before moving to a wire rack to cool completely.