Fresh Goji Berry MuffinsWritten by Karen on July 22nd, 2010
Do you have any idea what is in this bowl? I’ll pay the first person who gets it right. (You will be paid in anti-oxidants:) One person guessed a type of pepper; others a fruit, and someone thought they resembled “Hot Tamales” from the movie theater. Still no clue? Well, I was stumped, too…
Fresh goji berries! Before last week, I had never seen fresh goji berries – only the dried ones, which I use all the time in my homemade granola. One of the growers at the farmer’s market shared them with me so I just had to buy some. Now I know I talk about super foods and anti-oxidants every day…but these truly are the king and queen of the lot.
Goji berries have been used in Chinese medicine for centuries. Fresh or dried, they sort of taste like a cross between a cranberry and cherry with no seeds or pits. They boast over 33 vitamins and minerals and contain high levels of beta-carotene, protein and fiber! Plus – goji’s balance blood sugar, help prevent heart disease, and promote healthy digestion. Oh, and did I mention they help curb the appetite and boost energy? I am so sold.
You can use goji berries in breakfast grains, smoothies, salads, and muffins. I am offering this recipe which has become my GF staple, as you can add an assortment of fruit or nuts to taste.
Whole Grain Goji Berry Muffins – Makes 12
2 cups gluten free flour* (I used sorghum)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. xanthan gum
1 tablespoon cinnamon
½ tsp. nutmeg
1/3 cup olive oil
2 eggs, beaten
1 cup organic milk (I used almond)
1/3 cup honey
1 cup fresh goji berries
Turbinado sugar (optional)
Preheat oven to 350 degrees and lightly oil muffins pans.
Combine dry ingredients in one bowl, wet in another. Mix all together gently, then add goji berries. Spoon into muffin pans. Top with turbinado sugar for a sweet and crunchy top.
Bake at 350 for 20 minutes, or until toothpick comes out clean.
*If you don’t need to go gluten free, whole wheat or spelt flour works great. Just delete the xanthan gum.
Give these little guys a try…they’re only available fresh for a few weeks at farmer’s markets. Otherwise, Whole Foods carries a nice assortment of dried.
This recipe is part of Nourishing Gourmet’s Pennywise Platter.