Friday, October 10, 2008

The Return of Muffins


Before summer, I made a batch of muffins at least once a week so that Phil and I always had something to munch on in the morning, but once the heat hit I avoided the oven like the plague (especially if preheating was involved). Well, upon purchasing a secret ingredient that I promised Phil I would make muffins with, I decided yesterday that I might as well start.

What is the secret ingredient, you ask?



Many of you no doubt recognize this, expecially if you read VeganYumYum, since she made "cupcake pies" with these in September (I discovered this after Googling them today to check some last minute facts). Phil and I, however, did not know what they were. We saw them at a small farmers market, and upon asking what they were, we were given a little sample. Hmm. Weird, fruity, tomato-ey, sweet, savory, acidic-- all these things in one little grape-sized berry enveloped in a papery husk.

I didn't think they were quite sweet enough to replace just any fruit, but after looking through my recipe books for a basic muffin recipe, I thought they might do well in a slightly modified version of VWaV's Ginger Raisin Muffins... and I think I was right.

Personally, I think I modified this enough for it to be a different recipe and to share it, so I will. And on the off-chance that someone (like Isa, though she'd ever read this blog) is offended, please alert me promptly and I will remove it. Additionally, if you don't own VWaV, you probably already know that everyone else does and loves it, so you should, too.

Ginger Almond Groundcherry Muffins (i.e. Physalis)
Makes 12 standard-sized muffins

Ingredients:

  • 1 1/2 c. whole wheat pastry flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 c. + 1 Tbsp. sugar
  • 2 tsp. ground ginger*
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 3/4 c. oat flour**
  • 1 c. rice milk
  • 1/4 c. water
  • 1/3 c. canola oil
  • 1 tsp. vanilla extract
  • 1/2 c. rinsed groundcherries
  • 1/4 c. raw almond slivers, plus more for garnish
Preheat oven to 400 degrees F and oil your muffin tin or line with papers.

Sift together flour, baking powder and soda, sugar, ginger, cinnamon, salt and the oat flour. Make a well and add the liquid ingredients. Mix until combined, but be careful to not overmix. Fold in the groundcherries and almonds.

Distribute evenly throughout the muffin cups, garnish with almonds, and bake for about 20 minutes, or until a toothpick comes out clean!

* Dry, ground ginger. I noticed someone else made this recipe and used fresh ginger, probably microplaned. If you choose to do that, increase the amount accordingly... not sure what the equivilant would be, though.
** Throw some rolled oats in a food processor or coffee grinder and go crazy.

I think these would also be good in an orange or lemon muffin, too...

I'll leave you with what was an awesome lunch:

Hot veggie and tofu hoagie, kale chips and quinoa with corn and peas.

8 comments:

SueWho said...

I am intrigued by your kale chips - how do they taste (obviously, they are good or you wouldn't keep eating them!)?

Alice (in Veganland) said...

mmm, I have all ingredients besides physalis... Maybe I could bake some muffins tomorrow!

VeggieGirl said...

BEYOND amazing muffins and lunch - yum!!


Thank you SOOOO much for your comment on my blog - I didn't realize that those treats were different!! Haha, thanks for clarifying :0)

Kelly said...

Groundcherries are new to me and now I am curious. The "skin" reminds me of tomatillos.

Bethany said...

I kept thinking that they were perfectly shaped candy in a wax paper wrapper. Then I thought tomatillo, but the papery stuff was wrong. you totally had me stumped. Thanks for sharing this. I love learning about new fruits/veggies. The gooseberries I've had have been really sour. Sounds like this one isn't.

That sandwich plate looks amazing. yum!

Rural Vegan said...

I've never seen a groundcherry before, the wrapper reminds me of a tomatillo. Intriguing!

baliwhat said...

Hehe, like you said, I only recognized your groundcherries from VeganYumYum. The muffins sound great! I hope I can find these someday.

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