SamCyn’s Blueberry-Coriander Muffin Experiment…
When using blueberries in lieu of pumpkin to make muffins from the delicious Honey Walnut Pumpkin muffin recipe I made a while back, I was not sure which spice to use in place of the pumpkin spice.
I know I could have used cinnamon, but I wanted something different. So, I asked my buddy Google to tell me “what spices work with blueberries“. I got the idea to use coriander from this site and decided to go into unchartered territory and experiment.
I had purchased ground coriander to use for an Indian recipe (that I never got around to making), so it’s not a spice I’m very familiar with.
After some research, I learned that the use of coriander is native to the Mediterranean and Middle Eastern regions and has been known in Asian countries for thousands of years. It was used as a spice in both Greek and Roman cultures, the latter using it to preserve meats and flavor breads.
The coriander seeds have a fragrant flavor that is reminiscent of both citrus peel and sage. The early physicians, including Hippocrates, used coriander for its medicinal properties, including as an aromatic stimulant. Coriander leaves (cilantro) (which I love) are featured in the culinary traditions of Latin American, Indian and Chinese cuisine.
Duh! I’m sure I’ve had this in sooo many dishes and didn’t even know it.
Ladies and Gentlemen, I just made a new friend…the experiment was a winner! My husband, sister and mother all agreed they were really moist and DA-LISH.
The coriander offered a nice, mellow citrusy note (smelled really good too!) that paired really well with the blueberries and caramelized walnuts. And the best part is, because they are low-fat (no butter or oil), you can freely smother them with butter (like I did), take a bite and go to tastebud heaven.
One of these hot, buttered muffins with a good cup of coffee (or tea) makes for a good breakfast or afternoon snack :-).
“And the house of Israel called the name thereof Manna: and it was like coriander seed, white; and the taste of it was like wafers made with honey.” Exodus 16:31
(yields about 12 muffins)
- 1 1/2 cups whole wheat pastry flour
- 1/4 cup oat bran
- 1 1/2 teaspoon ground coriander
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons cane sugar
- 1/3 cup unsweetened applesauce
- 1/3 cup honey
- 1/3 cup light vanilla soymilk
- 6 oz. package of fresh blueberries (mashed)
- 1 medium ripe banana (mashed)
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup chopped toasted walnuts
- 1/3 cup dark agave nectar
Preheat oven to 350°F. Grease a 12-muffin pan (or muffin cups) with cooking spray and set aside.
Line a baking sheet with waxed paper. Toast walnuts in saucepan on medium-low heat for about 5 minutes, then add 1/3 cup of agave nectar. When mixture starts to bubble, stir to prevent burning, cook for about another 1-2 minutes. Spread covered walnuts onto the waxed paper, allow to cool and break up clusters.
In a large bowl, whisk together flour, oat bran, coriander, baking powder, baking soda and salt. In a second large bowl, combine sugar, applesauce, honey, soy milk, mashed blueberries and banana, egg and vanilla.
Add this mixture to flour mixture and stir until just combined. Fold in walnuts.
Pour batter into prepared muffin pan and bake for about 20-25 minutes or when a toothpick inserted in the middle comes out clean. Cool for 10 minutes on a wire rack then remove from pan and set aside to let cool completely. Or you can pop one out of the pan, slather on the butter and enjoy!