April 19, 2014 32 Comments

Blackberry Ginger Chocolate Chip Muffins

Name: Blackberry Ginger Chocolate Chip Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 Servings
Ingredients: 3 Tablespoons sunflower oil; 1 large egg; 2/3 cups evaporated can juice; 1 cup buttermilk (coconut milk (box + 1 teaspoon vinegar for dairy-free)); 1 teaspoon freshly grated ginger (heaping teaspoon); 2 cups whole wheat pastry flour (Bob's Red Mill (or white whole wheat flour (King Arthur's Flour))); 1/2 teaspoon sea salt; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 6 ounces fresh blackberries; 1/2 cup bittersweet chocolate chips

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Good morning everyone! Today’s recipe is pulling double duty, and is definitely up to the challenge. Not only are these Blackberry Ginger Chocolate Chip Muffins “clean” for the Clean Eating Challenge, but they are also the breakfast portion of this month’s Cooking with Astrology “Taurus” meal.

While this month’s meal is not necessarily unhealthy, these muffins are the only party of the meal that can be classified as being “clean”.

Don’t let the names “clean” and “healthy” scare you. These muffins are delicious, and packed full of flavor!! I am going to let you in on a little secret…..these muffins are based on my favorite Belgian chocolate bar…..

The local grocery store imports them from Belgium, and they are dangerously delicious!! These muffins are my answer to the ~~problem~~ situation. They still have the flavors that I love, but are much healthier.

How to make Blackberry Ginger Chocolate Chip Muffins:

In a large bowl, beat together egg, oil, and evaporated cane juice…..

add the buttermilk, and beat for an additional minute to combine…..

Grate the ginger…..

and stir into the batter. Stir in the flour, baking powder, baking soda, and salt, just until incorporated…..

Gently stir in the chocolate chips and blackberries…..

Scoop the batter…..

into 12 paper liners…..

Bake in a preheated 375 degree oven for 18 to 20 minutes, or until a toothpick comes out clean when inserted into the center. Remove from oven and allow to cool for 5 minutes. Move muffins to a wire cooling rack…..

They are best when served warm…..

For a truly thyroid healthy muffin, I would have used Guava for it’s high levels of vitamin C, and Brazil Nuts for their selenium and zinc. Unfortunately, I am severely allergic to both of those!! Blackberries are high in fiber which may help lower cholesterol. They also contain vitamins C and K, and trace amounts of manganese which is good for your bones, so it’s a good trade-off. 😉

In case you missed it; we had Beef Tenderloin with Shrimp and Mushroom Sauce served with Savory Wild & Brown Rice Pilaf, and Limoncello Tiramisu Ice Cream (dairy-free and vegan) for dessert.

Thanks so much for joining me for this month’s meal, next month will be Gemini.

Enjoy!!