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Yield:
● 24 muffins (or 12 Jumbo Muffins)
Ingredients:
● 1 cup cricket powder
● 1 ½ cups flour (Use any 1:1 Gluten Free flour blend)
● 1 ¼ cups oat bran
● ⅓ cup flaxseed
● ⅓ cup chia seeds
● 1 tsp baking powder
● ½ tsp baking soda
● 1 tsp xantham gum (omit if using wheat flour)
● 2 tsp cinnamon
● ½ tsp allspice
● ¾ cup brown sugar
● ¼ cup vegetable oil
● ¾ cup applesauce
● ¼ cup + 1 tbsp (5 tbsp) honey ● 1 tsp vanilla
● ¼ cup milk
● 2 eggs
● ¾ cup raisins (or chocolate chips, chopped nuts, or other mix-ins)
Directions:
1. Preheat oven to 350 F. Line muffin tins with paper cups. (24 regular muffins or 12 jumbo muffins)
2. In a large mixing bowl, combine cricket powder, flour, oat bran, flaxseed, chia seeds, baking powder, baking soda, xantham gum, cinnamon, and allspice.
3. In a separate bowl, mix together oil, applesauce, honey, vanilla, and brown sugar. Add milk, and eggs.
4. Create a well in the center of the flour mixture and pour in the wet ingredients, then mix until just blended. Stir in the raisins.
5. Spoon batter into muffin cups. (About ¼ cup each.)
6. Bake at 350 F for 18 to 20 minutes. Let cool on a wire rack before removing from tin.
7. Cricket muffins are great warmed up, but if not consumed within a few days should be kept in the fridge.
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