Apr

21

2011

Using the Same Trick

Comments 21 Comments

Blueberry Ginger Muffins

Breads & Muffins • Tags: , , , , , ,

Blueberry Ginger Muffins 1-The Duo Dishes
Hopefully we’re not turning into one trick ponies? When something works once, sometimes you search for other ways to continue the streak. There was a batch of almond milk that resulted in lots of leftover almond pulp, which found its way into Banana Almond Bread. Well, there was more almond pulp that popped up, so why not try it in another bread? Well, actually a muffin this time. Blueberries are all over the markets right now. With bunches of berries and almond pulp in hand, it seemed like the perfect match.

Just like the banana bread that surely profited from the almond kick, these blueberry muffins were also a hit. They had a pleasing texture and hearty almond flavor, and with two different levels of ginger–ground and fresh–there’s a permeating bite. There are also flax seeds tossed into these guys. If you want to up the health factor, this is a nice touch. Or you could try wheat germ, which mixes well into any muffin or bread. The blueberries just happened to be a little tart, which happens from time to time. If you like your berries that way, that is. If only they had been a wee sweeter, but what can you do about that?

Has anyone else found themselves using the same ingredient in numerous recipes?

Blueberry Ginger Muffins 2-The Duo Dishes
Blueberry Ginger Muffins – Approximately 14-16 muffins
1 1/2 cups plus 1 tablespoons flour, divided
1/2 cup almond pulp or almond meal
1 tablespoons baking powder
2 tablespoons flax seed
1/2 teaspoon kosher salt
1 teaspoon ground ginger
1 1/2 teaspoons fresh ginger, minced
4 ounces applesauce, unsweetened
1/4 cup vegetable oil
1/3 cup plus 1 tablespoon soy milk*
1 cup sugar
1 teaspoon vanilla
1 1/2 cups blueberries

1. In the bowl of an electric mixer, beat the apple sauce, vegetable oil, soy milk, vanilla and sugar until smooth.

2. In a separate bowl, whisk together 1 1/2 cups flour, almond pulp (or almond flour), baking powder, flax seed, ground ginger and salt. In a smaller bowl, toss the blueberries in the remaining tablespoon of flour.

3. Incorporate the dry ingredients into the wet ingredients until just combined. Stir in the floured blueberries.

4. Pour the batter into a paper-lined muffin tin and bake in a preheated oven at 350 degrees for 18-22 minutes or until browned on top and cooked through.

*This recipe has been veganized of course. Use regular milk if that is your preference.

Click HERE for the printable recipe.

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Comments

21 Responses | TrackBack URL | Comments Feed

  1. If you find something you love then it makes sense to repeat it over and over again!

    Reply

  2. I love blueberries and ginger but I’ve never put the two together, I can imagine how tasty they muffins are. I love how adventurous you guys are!!

    Reply

  3. Honestly, you had me at ginger and I love that these contain a double dose of it! You can use as much almond as you want…I’m always a fan of almond-infused baked goods!

    Reply

  4. Blueberries and ginger is a combo I never had! Very creative. And with the almond these are all sorts of delicious! I do the same thing with ingredients. All the time.

    Reply

  5. These look delicious! :D Hmm good question about ingredients changing over recipes. None really spring to mind but I’m sure it does happen!

    Reply

  6. These look YUUMYY!Love single ingredient many recipes!

    Reply

  7. Wow these look sooo delicious! Absolutely loving your blog, so glad I found it! :)

    Reply

  8. These look great! Ginger in muffins is my idea of heaven :)

    Reply

  9. I love the combination of flavors in this tasty muffin!

    Reply

  10. Are you kidding? I do that all the time. Last night made a chicken curry and today did a curry corn soup for lunch, using the same curry and coconut milk. I use what I have on hand, like ya’ll :)

    Reply

  11. This sounds SO good! But–and get ready to laugh–I’m scared of ginger. I am! Fresh ginger is so scary looking, and even though I see them use it ALL THE TIME on the Food Network, I simply haven’t worked up the courage to try it on my own just yet. But, these muffins look SO good, so maybe they’ll help me get over it :)

    My favorite recipes are the ones you can swap ingredients for. It’s that whole “learn a process, not a list” thing. Makes buying fresh, farmers market, local, etc., stuff much easier if you can swap!

    Reply

  12. Yum. I use the same ingredients in different recipes all the time. Love the sound of blueberry Ginger and I am sure the almond meal makes these even more fab.

    Reply

  13. I am a muffin lover and this combination of blueberry and ginger looks delicious!

    Reply

  14. What a great idea to use ginger in the muffins! I’m a ginger freak :) Yummy! Great job!

    Reply

  15. I love this recipe…the list of ingredients sounds like perfection and they look delicious :)

    Reply

  16. I bet a handful of crystalized ginger would be fab in these muffins, too. What a great way to use up so many things you had on hand.

    Reply

  17. Wow, really interesting recipe. I’m going to use whole wheat pastry flour and cut the sugar down to 2/3 cup and see what happens!

    Reply

  18. MMMMMMMMMM,…These muffins look so totally cool & tasty too!

    Real winners, I say!

    Reply

  19. Those muffins are looking very homey and delicious! Wish we could find blueberries in Malaysia. Will try to substitute with another fruit. You guys ever tried using ginger in savory dishes?

    Reply

    • Many! You’ll find it in a number of stir fry dishes, stews, soups and baked goods throughout our site.

      Reply

  20. Looks good… I’ll try it for sure. I’ve always hated throwing away all that leftover pulp.

    I’m puzzled though. You have pulp leftover from making almond milk, yet you add soy milk to this recipe instead? I really don’t understand that.

    Reply

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