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.