Still have elderberries on hand? Here’s a delicious, healthy alternative to the standard syrup preparation. (Black currants, blueberries, blackberries, native currants, Oregon grapes and serviceberries can be substituted.) We double the batch and stock the freezer for anytime snacks.
Ingredients:
1 3/4 cups plus 1 teaspoon whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 tsp almond extract
1/2 teaspoon ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves
1/4 tsp ground cardamom
1/4 tsp ground sumac (all spices can be adjusted to taste/omitted)
1/3 cup cooking oil or melted coconut oil
1/2 cup honey
2 eggs, preferably at room temperature
1 cup plain Greek yogurt
2 teaspoons vanilla extract
1 cup elderberries (fresh, frozen or dried)
2 tablespoons turbinado sugar to sprinkling on top
Instructions:
Preheat the oven to 400F. If necessary, grease a 12 cup muffin tin with butter, coconut oil or cooking spray.
Combine in a mixing bowl 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix together with a whisk.
In another bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well.
In a small bowl, toss the berries with the remaining 1 teaspoon flour Gently fold the blueberries into the batter. The mixture will be thick. Fear not. The crumb will be light and tender.
Divide the batter evenly between the 12 muffin cups. Sprinkle the tops with turbinado sugar. Bake for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Cool 10 minutes in pan, then release. When completely cooled, store covered at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftovers.
