To learn more about this recipe, read the related story, "Just Prueitt".
Recipe adapted from Elisabeth Prueitt, Tartine Bakery, San Francisco
Yield: 12 muffins
Cook Time: 40 minutes
½ cup coconut sugar
1 tablespoon plus 1 teaspoon molasses
3 large eggs
1¼ cups light coconut milk
¼ cup plus 2 tablespoons extra-virgin olive oil
1 cup plus 2 tablespoons ground flax seeds (about ¾ cup whole flax seeds)
1⅓ cup oat flour
2 teaspoons baking soda
½ teaspoon ground cinnamon
½ teaspoon kosher salt
1 cup coarsely grated tart apple, such as Granny Smith (about 1 small apple)
1 cup packed raisins
1. Preheat the oven to 350°. In a medium bowl, add the coconut sugar, molasses, eggs, coconut milk and the oil and whisk together to combine. Whisk in the ground flax seeds and set aside for 5 minutes. In another medium bowl, add the oat flour, baking soda, cinnamon and salt. Add the oat flour mixture to the flax mixture and use a spatula to fold together until just combined. Add the grated apple and the raisins and stir to combine.
2. Line a standard muffin tin with paper liners and scoop a scant ½ cup of the batter into each muffin cup (the batter should reach almost to the top of each cup.) Place the muffin tin in the oven and bake until the muffins are puffed, the tops are browned and a cake tester inserted in the center comes out clean, 35 to 40 minutes. Remove the pan from the oven and cool slightly. Serve the muffins warm or at room temperature. Calories per Serving: 327; Sodium: 309mg; Total Carbohydrate: 37g; Fiber: 5g; Fat: 19g
*This article was originally published on 01/30/2013 by Tasting Table editors. The restaurant, chef and/or recipe are in no way affiliated with or endorsing the featured sponsor.