Mango Coconut Cashew Muffins
1 cup whole wheat flour
3/4 cup millet flour
1/4 cup soy flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon each of ginger and allspice
1/4 cup spelt bran (other bran should work too!)
1/8 cup olive oil
1/4 cup apple butter
1/2 cup maple syrup
1 1/2 tablespoons molasses
3/4 cup unsweetened soy milk
1/2 cup raw cashews
1/3 cup unsweetened shredded coconut
1/2 cup sliced mango
The only vegetarian restaurant in Newfoundland makes these amazing experimental muffins regularly.. using ingredients like figs, ginger, mango and plum. I'm usually weary but always satisfied, esp. the day they were serving up muffins with mango, coconut and cashews. This recipe is probably nothing close to the one they use, but it's something I devised after a craving for their muffins that I couldn't shake--it takes three hours to get there from where I currently live.
Oil a 12 piece muffin pan (I use Earth Balance), preheat oven to 325 Fahrenheit.
Sift together flours, baking powder, baking soda, salt and spices. Stir in bran and set aside.
Mix wet ingredients thoroughly: oil, apple butter, maple syrup, molasses and soy milk.
Gradually combine wet ingredients with dry (use a fork to stir and don't over mix).
Add cashews, coconut and mango--careful not to stir batter too much.
Drop by tablespoonfuls into muffin pan and bake for approximately 20 minutes (watch them closely!).