Homemade muffins are a favorite breakfast treat – why not make them even more enjoyable? This rose hips recipe adds pretty pink speckles to moist, fruity, wheat- and dairy-free muffins, which are delicious for brunch served with scrambled eggs or an omelet.
• 2 cups oat flour
• 1 tbsp baking powder
• 1 tsp ground ginger or cinnamon
• 1/4 tsp ground cardamom or nutmeg
• 1/4 tsp sea salt
• 1/2 tsp stevia extract powder
• 1/2 cup cut-and-sifted rose hips, pits removed
• 1/4 cup unsulfured raisins
• 1/2 cup water
• 1/4 cup honey, sorghum syrup, maple syrup, or fruit juice concentrate
• 2 eggs
• 2 tbsp melted coconut butter or sesame, hazelnut, or almond oil
• 2 tsp pure vanilla extract
• 1 large apple
1. Preheat the oven to 375 degrees Fahrenheit. Oil the muffin tins.
2. Sift the oat flour, baking powder, spices, salt, and stevia into a large bowl. Stir in the rose hips and raisins.
3. In a separate bowl, blend the water, syrup or honey, eggs, oil, and vanilla until smooth. Quickly blend into the dry ingredients.
4. Halve, core, and grate the apple, then fold into the batter.
5. Spoon the batter into the prepared muffin cups. Bake for 20 minutes or until the batter pulls away from the sides and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the tins, then run a knife around the edges to loosen.
• Learn more about roses in Wild Roses: History & Health Benefits.
• Explore Rose Hip Recipes and More for more information and for cooking with rose hips.
Rachel Albert-Matesz of Toledo, Ohio, teaches whole foods classes and writes about food and nutrition.