FRUIT AND NUT CHOCOLATE MuffCakes
Before taste-testing I only had one question for Steve. Muffin or cupcake? What do you think? Upon tasting he said, “a muffcake”. So, MuffCake it is! I agree.
Not a pudding cake, not an air-stuffed bakery bought cake. Homemade, dry enough, moist enough, dense enough, flavorful enough, whereby you don’t taste the flour, crispy enough. Buckwheat adds something; I just don’t know what – yet!
Steve added, “and P.S. it tastes great.” Steve already warned me to put his MuffCakes aside for today’s game as the Browns take on the undefeated Patriots at Foxboro!
On his way out to the grocery store I hollered to him, “you better get some Tofutti cream cheese to have with them”.
Makes 12 MuffCakes
Preheat oven to 350 degrees
BERRY NUT MIX:
1/2 rounded c. walnut halves
1 c. dried BERRY CHERRY BLEND by Traverse Bay Fruit Co.
2/3 c. apple cider – not juice
2 T. extra virgin olive oil
2 T. frozen orange juice concentrate
2 t. liquid smoke
2 t. vanilla extract
1 t. salt
Combine walnuts with dried berries in processor and process till evenly crumbly. Transfer to small mixing bowl.
Add cider, olive oil, orange concentrate, liquid smoke, vanilla and salt. Stir and set aside a few hours to marinate and plump fruits and nuts. Or, marinate overnight if you want to make the muffins the next day.
1-1/2 c. unbleached flour
1/2 c. buckwheat flour – I used Bob’s Red Mill brand
1/2 c. light brown sugar
1/4 c. tapioca flour
1/2 c. unsweetened cocoa powder
1 T. baking soda
1 t. xanthan gum
1/2 t. salt
3/4 c. additional apple cider
Combine dry ingredients in large mixing bowl. Stir thoroughly to evenly disperse all ingredients.
Add marinated wet ingredients all at once. Stir to moisten as many surfaces of flour as possible.
Add additional apple cider. Stir to moisten all ingredients equally.
Oil thoroughly the bottoms and sides of muffin tins.
Equally divide batter into 12 tins.
Bake in preheated 350 degree oven 20 minutes. Test for doneness by inserting a toothpick into middle of muffin; if it comes out clean they’re done.
- I then go 5 more minutes, then remove from oven and place on rack till cooled enough to handle. It puts a light crisp on the sides and bottoms which we like.
No need for frosting, but go ahead if you want to indulge.
Softened, sweetened margarine or softened dairy free cream cheese goes well, or jams, jellies or preserves.
We chose a cream cheese frost – because it was a special game day. I’m from Massachusetts and Steve’s from Ohio. May the best team win. He lived in Massachusetts and I’m living in Ohio now. So we both share each other’s history, so to speak.
Steve put his Lucky Brown’s socks and colors on and I’m cooking up a storm. Yikes. This could be a high octane kind of night!
WE CHOSE TO FROST. THIS IS HOW IT WENT:
AFC ORANGE VANILLA CREAM CHEESE FROSTING
1/2 c. dairy free cream cheese – I used Tofutti brand
1/4 c. margarine – I used Smart Balance brand
2 t. vanilla
8 t. froz. orange juice concentrate
4 c. powdered sugar
In mixing bowl combine cream cheese and margarine. Using back of spoon mix till smooth.
Add vanilla and frozen orange concentrate. Stir till dissolved
Add 4 cups powdered sugar. Using a hand mixer, mix at low speed, staying in the middle of the bowl so the powder doesn’t puff out all over the kitchen, till all powdered sugar is moistened.
Now on high speed blend till velvety smooth.
Well, the Patriots won over the Browns 27-13. Not exactly a surprise. We had a fun evening though. Steve couldn’t watch the end of the game, so we watched a series called TREADSTONE to take his mind off it.