My first taste of goji berries came as a twenty-something foreign teacher in China. It was one of the delicious components of the famous “eight treasures” tea, and the berries were touted as being very nutritious. And indeed they are, with stratospheric levels of antioxidants plus a healthy dose of vitamin A. I’ve incorporated these delightful red berries in recipes before, first in spiced apple cider and more recently in a goji berry vinaigrette. Now it’s muffin time!
If perchance you cannot obtain goji berries easily, dried cranberries will also work perfectly well. And they contain antioxidants too. Both berries blend nicely with the warm spices, beckoning you and your household into the kitchen as these muffins bake and are pulled out of the oven.
We’re going to be baking and sharing muffins galore this month, and if you have not heard about Muffin Tin Month yet, I hope you will jump in and participate! I’d love to include your muffin recipe in the party! And you can take part in our baking challenge too! Find all the details in Wednesday’s post!
Goji Pear Spice Muffins
- 2 cups buckwheat flour
- 1 cup oat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground ginger or allspice
- 1/2 to 3/4 cup oil
- 1/2 cup brown sugar
- 1/2 cup pure honey
- 3 eggs
- 1 cup mashed or pureed pears (applesauce may also be used)
- 3 to 4 tablespoons dried goji berries or cranberries
- oats, optional, for sprinkling on top
- cinnamon sugar, optional
- Preheat oven to 350 degrees F (180 C). Whisk together flours, baking powder, baking soda, spices, and salt.
- In a separate bowl, blend together oil, sugar, honey, and eggs. Stir in applesauce.
- Combine wet and dry mixtures, stirring well. You can also use a mixer for this.
- Fold in dried berries. Pour batter into a greased muffin tin or tin with paper muffin liners. Sprinkle batter in each cup with oats and/or cinnamon sugar if desired.
- Bake for 15 to 18 minutes or until centers test done. Do not over bake. Serve warm.
I’m also sharing at Allergy Free Wednesdays.