Here is an unusual breakfast to start your day. Mixed dried fruits are stewed and served with blueberry muffins fresh from the oven.
Blueberry-Walnut Muffins
1 cup whole wheat flour
1 cup whole wheat pastry flour
1/3 cup natural sugar
2 tsp baking powder
1/4 tsp salt
1 cup non-dairy milk
1 tsp lime or lemon juice
3 ripe bananas, mashed
1/2 cup olive or safflower oil
1 cup fresh or frozen blueberries
1/2 cup walnut pieces
Fruit Compote
1/3 cup chopped dried prunes
1/3 cup raisins
1/3 cup dried cranberries
1/3 cup dried cherries
2/3 cup dried apricots
Hot or boiling water to cover fruit
2 tsp freshly grated lemon zest
2 tsp fresh lemon juice, or to taste
Muffins
Preheat oven to 375 degrees and lightly grease a muffin pan (for 12 muffins). Add lime or lemon juice to the soy, rice or almond milk; set aside.
In a large bowl, mix together the flours, sugar, baking powder and salt. In a separate bowl, combine mashed bananas and oil. Mix in milk.
Add the liquid ingredients to dry and mix – don’t over mix. Fold in the blueberries and walnuts. Spoon the batter in to the muffin pan – muffin cups will be full.
Bake for 30-35 minutes until golden brown. Remove muffins from pan after a few minutes and cool on a rack.
Fruit Compote
In a large bowl or saucepan combine all of the dried fruit and add enough boiled or hot water to over. Soak for 10 minutes.
Place fruit, 1 1/2 cups of the soaking liquid, lemon zest and the lemon juice in a sauce pan and bring to a boil. Reduce heat and simmer the mixture for 10 to 20 minutes or until the fruit becomes tender and most of the water has evaporated.
Serve warm or at room temperature.
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Created by KatherineL
Although this compote is perfect during summer when peaches and strawberries are in season, it is actually delicious any time of year if frozen fruit is used.
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