Tuesday, January 27, 2015

Everything Muffins

This last weekend was so wonderful, it was beautiful and sunny for all of our outdoor adventures.  We went on a fun afternoon hike on Saturday which was a mud fest, then we played some horseshoe, and Settlers of Catan which is so so so addicting, it is my new favorite game.  The weather in Portland has been fun too, going between super sunny to thick fog makes for interesting outdoor adventures.  In other news our Europe plans are really coming together, we already have 3 apartments reserved and they are all in great locations, now I need to do more research on restaurants, fromageries, and vineyards.  September can't get here soon enough.  Now the food, I made these amazing muffins last week to bring on our Silver Falls trip and serve with the Pizza Chili (coming next post) I made, they were super delicious and a very nice alternative to everything bagels.  Enjoy!

Makes 10 muffins

The Ingredients

For the batter:
2-1/4 c. Almond flour
2 T. Arrowroot flour or powder
1-1/2 t. baking powder
½ t. sea salt
¼ t. onion powder
¼ t. garlic powder
½ c. finely grated Parmesan cheese
⅓ c. Greek yogurt
2 T. Olive oil
3 eggs

For the topping:
1 T. poppy seeds
1 T. dried onions
2 t. Sesame seeds
⅛ t. sea salt
pinch of garlic powder
pinch of onion powder

The Process

1.  Combine topping ingredients in a very small bowl.

2.  In a medium bowl, whisk together dry ingredients, including cheese.

3.  In a small bowl whisk together either Greek yogurt or coconut or almond milk and olive oil and eggs.

4.  Pour liquid ingredients into bowl of dry ingredients and stir to combine.

5.  Spoon batter into 10 silicone muffin cups or into a well greased or paper lined muffin pan. Fill ⅔ full.

6.  With a pastry brush, brush the tops of the muffin batter with water. Sprinkle the topping over the top of each muffin.  Bake at 350 for 20 minutes.

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