Because I am not on my laptop, I don't have the regular title photo to add to the weekly Your Recipe, My Kitchen. That has not stopped me, though, from making a wonderful new-to-me recipe: Aussie Bites, from
The Bad Girl's Kitchen. These little mini muffins are a homemade version of a treat that Costco used to sell years ago. (if they still sell them, they don't sell them in Arizona!). They are filled with coconut, dried fruit and sunflower seeds.
I substituted spelt and dark rye flours for the all-purpose flour. Other than making the muffins browner and more fiber-y, I don't think there was any flavor change. Rye flour tastes much like wheat flour. Rye bread, however, with all of those strong tasting caraway seeds, is a different kettle of fish. Please don't discount all rye products if you hate rye bread.
I also used agave instead of sugar, cutting the amount down a bit, too. For the dried fruit, I used cherries. I used the last of my Kelapo coconut oil in place of the butter. These muffins are so moist. It was hard to eat just one or four or ten.
If you want to make these into regular muffins, just bake them longer...maybe 18-20 minutes. Watch them to make sure they are done or not too done!!
2 cups instant oats
1 cup spelt flour
1 cup dark rye flour
1/2 tsp salt
1/4 + 1/3 cup agave nectar
1/2 cup coconut oil
1/2 cup applesauce
3 eggs, slightly beaten
1 cup flaked coconut
1/2 cup sunflower kernels
1 cup chopped dried cherries
1 tsp baking soda
2 Tbsp warm water
Combine the agave, oil, applesauce and eggs in a large bowl. Mix in the oats, flours and salt. Combine the baking soda and warm water and add. Fold in the coconut, sunflower kernels and cherries. Spoon into greased mini muffin pans. Bake in a preheated 350 degree oven for 10 minutes. Let cool for 2-3 minutes in the pan and then dump out onto a wire rack or counter to cool.
Your turn! What great stuff have you cooked or baked this week?
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