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Camilla Ahlqvist

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Golden Bunny Muffins

Spring means a spring awakening, gorgeous orange and yellow daffodils blooming, birds chirping, bunnies hopping about, and every tiny green sprout popping out of the earth and into the world. At least this is the bucolic scene I imagine in my mind as I trek around the urban playground of Stockholm’s streets, which is more likely to show gray sleet and rain. 

Where we lack in our surroundings, we create for ourselves, and for me that starts with what I put into my body and how I start my mornings. Nothing says Spring Awakening more to me than my Golden Bunny Muffins! 

The Bunny muffins get their name from the grated carrots and golden glow-inducing powerhouses of golden berries and goji berries. The Orange gives it a brightness and I love this technique of boiling the oranges as part of the “wet” portion of your recipe, which I learned from Amy Chaplin. It helps keep the muffins moist and along with the warming spices gives your body an awakening.

This super-seed muffin also contains flax seeds and chia seeds, high in Omega 3s and fiber and protein, respectively. The fact that they are delicious and can be enjoyed by children and adults alike make it a winner!

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Golden Bunny Muffins

  • By : Food Pharmacy
  • Servings : 6 large muffins or 12 mini-muffins

Instructions

1/ Add oranges to a Boiler and cover with water until submerged. Bring to a rolling simmer and cover; cook for 50 minutes until you can easily cut through the orange. Remove from heat and drain. Cut up into quarters. Remove the seeds if desired. 

2/ Pre-heat oven to 350 degrees Fahrenheit/175 degrees Celsius. 

3/ Place spoonfuls of the Coconut Oil (½ cup total) into each muffin pocket (6 or 12 depending on the size you are making). Place in the oven for a few minutes while the oven warms up to desired temperature. This helps to grease the muffin tin and melts the coconut oil for the wet ingredients. 

4/ Place orange segments in a blender along with the melted coconut oill, maple syrup, selected milk, apple cider vinegar, vanilla and sea salt, blend until smooth and set aside.

5/ Place the almond meal in a mixing bowl along with Spelt flour, flax seeds, chia seeds, baking powder and baking soda along with spices, cinnamon, ground ginger and cardamom. Mix well to combine. 

6/ Add goji berries, inca berries and grated carrots. 

7/ Pour in the blended orange mixture and stir until almost combined. 

8/ Place in the oven and bake for 20 to 25 minutes, or until a toothpick comes out clean. 

9/ Remove muffins from tray and place on a cooling rack.

  

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