After thinking about what to do with my sea-buckthorn wealth for a couple of days, I decided to make these simple but delicious muffins. The recipe is adapted from Susan V.’s great cinnamon swirl muffin recipe, to which I made several alterations.
Sea-buckthorn muffins (makes 6)
1 cup whole wheat flour
1 t baking powder
1/2 t baking soda
1 pinch salt
2 tablespoons soy flour
1/3 cup sea-buckthorn applesauce
1/3 cup sea-buckthorn juice
1/3 cup soy milk
1/2 cup brown sugar
1/4 cup ground almonds
1 T vegetable oil
Preheat oven to 350F and grease your muffin tin.
In a bowl mix flour, baking powder, baking soda, salt, soy flour, sugar, and almonds. In a second bowl, mix together apple sauce, juice, milk, and oil. Pour wet into dry ingredients and mix well, but don’t overmix. Pour into muffin tins and bake for approx. 20 minutes.
Let cool for 2-3 minutes and remove from pan. Let cool completely and serve with sea-buckthorn jam.
If you can’t find any sea-buckthorn products, feel free to use other juices like orange, peach, etc. and plain applesauce. Flavour the applesauce with a little bit of orange extract.