These are some really yummy muffins I found the recipe for in The Yoga Body Diet by Kristen Schultz Sollard and John Douillard. This book is pretty cool because it talks about eating foods based on what’s good for your dosha (which is kind of like an energy field around you, according to Ayurvede.)
I’ve made a couple of changes, one of which is making them lemon date muffins. They’re supposed to be lemon fig muffins. It’s in the title of the recipe. But for some reason it took me 6 times of making them, actually reading from the book, to realize it said figs... not dates. Go figure. I’ll have to try them with figs now.
Anyway, these have been kid tested by Davis and I’d give it 2 yums out of 5. Davis loves them when they’re hot out of the oven with a little bit of butter. Room temperature not so much. I have a feeling older kids might like them, too. Adults love them and make a decent breakfast on the go – with some milk, soya milk or juice.
Lemon Fig Muffins – (or lemon date if you’re nikki)
- 2 cups of whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- zest & juice – 2 lemons
- 2/3 cup raw sugar (I’ve used palm sugar, but pretty sure anything will work including liquids like honey and agave – if you try one and it doesn’t let me know please:)
- 2/3 cup milk (choose fat contest or if you want soya milk yourself)
- 1/2 cup oil (I like to use Safflower or Sunflower, but any light tasting oil will do – be careful of olive as it can change the taste a little… I learned the hard way.)
- 2 egg whites
- 1 tablespoon vanilla extract
- 1 cup chopped dried figs, soaked in hot water and drained (or, if you want dates skip the soaking – they don’t need it)
Oven 325F. Good for 12 muffins.
Mix dry ingredients, then add zest and all liquids. Fold in figs.
Bake for 15 minutes. Turn 180degrees and bake another 22 (or until done… not too much or they lose some of that yummy, moist, goodness.
By the way... if you are a Vata dosha these are really good for you. They are tasty regardless of your dosha. As my co-host on The Early Show, Jay MacNeil, tells me, “You make some weird and tasty stuff.”