January 15, 2015
Cinnamon mini muffins
These cinnamon mini muffins are dusted and baked with homemade ground cinnamon. I’ve never really ground my own spices, it just seemed to be a waste of time to me. Not until I tried it out last week and my god.
I can see, smell and taste the difference.
After grinding cinnamon sticks for the first time, I’m begging you to try it. Yes, the grind may be courser than the pre-made stuff, yes it takes time and effort, and yes your food processor may suffer greatly but life is short.
I’ve also read somewhere that already ground spices are mixed with other powders, what you’re buying is not 100% cinnamon, people.
In the wise words of Jill “Will the REAL cinnamon please stand up?”
A jar of cinnamon in sitting on the kitchen counter right now. Waiting to be infused in my morning tea and sometimes coffee. A little bit stirred through some icing sugar to be used to coat these baked doughnuts and other scrummy baked treats.
Also cinnamon lassi anyone?? How could I not.
We ate some of these for breakfast, a little raspberry chia jam and coconut whipped cream with some crushed pistachios folded though on the side.
Some were kept plain and some were rolled in extra coconut flour and extra ground cinnamon. Coconut flour is my replacement for icing sugar these days. Amazing flavour, no dissolving icing sugar and no sticky mess. It’s also healthy and whole.
All of a sudden, I feel too domestic.
- 1 cup (150g) ground almonds
- 1 1/2 gluten-free flour mix (or plain flour for non gluten-free option)
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 50g coconut oil, melted
- 1/2 cup rice malt syrup (or honey, maple syrup, etc)
- 1/4 cup coconut cream
- 2 large eggs
- extra coconut flour and ground cinnamon to dust
- Preheat the oven to 180C. Lightly grease a mini-muffin tin (or any other tin of your choice).
- In a large bowl, combine the almond meal, flour, coconut flour, baking soda and cinnamon until combined.
- In a separate bowl, whisk together the coconut oil, rice malt syrup, coconut cream and eggs until evenly combined.
- Using an electric mixer, beat the egg mixture into the dry ingredients and mix on high speed for 3 minutes or until smooth.
- Spoon or pipe the batter into the prepared tins and bake for 20-25 minutes (more or less depending on the size of your tin) or until lightly golden.
- Cool slightly before dusting with coconut flour and extra ground cinnamon. Serve warm.