Serves: 5
Total Calories: 554
Yield: 12 Muffins

DRY INGREDIENTS
1 1/4 cups whole wheat flour
1 cup unbleached flour
3/4 cup brown rice flour
1/2 cup light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
WET INGREDIENTS
1/2 cup honey
1/4 cup canola oil
1 large egg
GOODIES
1 3/4 cups water
2 tablespoons finely chopped fresh ginger root or 1 tablespoon ground
1/2 teaspoon ground cinnamon
1/4 teaspoon ground anise seed
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
2 black tea teabags

1. Combine all the goodie ingredients, except the tea, in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes, or until the liquid reduces to 1 1/2 cups. If necessary, add boiling water to get the right measure. Turn off the heat, add the tea, and steep for 10 minutes. Remove and discard the teabags, and allow the mixture to cool to room temperature.

2. Preheat the oven to 400°F.

3. Add the wet ingredients to the cooled tea mixture, and whisk to combine.

4. Sift the dry ingredients together in a large bowl. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 554
Calories from Fat: 101

More Recipes from the The Complete Muffin Cookbook Cookbook:
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Crazy About Nuts and Seeds
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