Thursday, July 3, 2008

Surprise Jamba Muffins

You may wonder why I call these 'Surprise Jamba Muffins'. As you may recall, I have mentioned the dry heat we experience here in Colorado in past posts. As our house does not have air conditioning, or any kind of cooling system, I really hate to turn on the oven if I don't have to. Sometimes though, I really want to bake. I really want eat a tasty home made cookie or muffin. So what should I do? Bake it on the grill, of course! Surprise!

I started off with the idea of following a recipe, but then just ended up throwing random ingredients in. Once the batter was all mixed up, I couldn't get over how much the aroma reminded me of how Jamba Juice smells! I think Jamba Juice has more locations than just Colorado, so at least some of you know what I'm talking about...I hope :) At Jamba Juice, they are always squeezing fresh oranges. Add that smell with all the other fruit smells they have in there, and it smells sooo yummy! Well, my batter smelled just like that to me, so that's also where I get the name.



After baking these off, they taste not so "Jamba-y" and more fruity muffin-ish. They are some of the best muffins I have ever had, and much healthier than most other recipes to boot! I know this will be one of your favorites :)








Surprise Jamba Muffins


1/2 C Agave Nectar
1 C Coconut Oil
1 Egg
1 1/4 C Sylvan Border Farms AP GF Flour (or whatever flour mix you like)
1/4 tsp Baking Soda
1 Tbsp Baking Powder
1 1/2 tsp Xanthan Gum
2 Tbsp Flax Seed
pinch of Salt
2/3 C Soy Milk (or any milk you like)
splash of Vanilla
zest of 1 large Orange
1 1/2 C fresh or reconstituted dried Cherries
a couple handfulls of sliced and toasted Almonds


Preheat your gas grill to 350* f (or your oven). It helps if you have a thermometer on your grill lid. Mix all ingredients except the cherries and almonds together, but do not over-mix. Mix until just combined. Gently fold in the cherries. Scoop into muffin tins lined with paper cups, sprinkle the toasted almonds on top and push them in a bit so they stick. Bake on the top rack of your grill, with the lid down, for 15-25 minutes- depending on your altitude. Mine took about 2o minutes.


To test for doneness, bop your finger on the top of a muffin, and if it springs back up, they are done. Or you can stick a toothpick in to see if it comes back out dry. Once out of the grill/oven, remove the muffins from the pan and let them cool on a cooling rack for a few minutes.


A really great thing about these is that if you store them in a zip top bag, then they do not dry out for like 4 or 5 days (if they even last that long!). I gave out the muffins to random friends and family, and I got a great response from everyone! Even my glutenous (not the same as gluttonous, silly!) friends thought they were awesome! Success!!!


8 comments:

T.W. Barritt at Culinary Types said...

Wow - those look spectacular! I love the almond topping!

Emilia said...

That almond topping looks great, very artistic.

I love the use of coconut oil; it's one of my favorite things. Orange and cherries sound a bit strange together, but I am intrigued to try it now :)

Tiffany said...

Thanks T.W.! Almonds are one of my favorite things :)

Emilia- Really? I always thought that oranges and cherries were good together! It's just the zest anyhow, so it's not a huge amount of orange flavor, you get mostly cherry :)

Elle said...

Wow, you baked these on the grill? Who'd have thought? Such a smart way to keep the house (reasonably) cooler. And they look delicious!

Stewart Family said...

Mmm...Tastylicious. I could have licked my computer screen!

Tiffany said...

Yeah, Elle, I did bake them on the grill! I thought it was pretty neat :) I was really excited that it worked so well!

I lick my computer screen all the time, Steph! J/K These are very tastylicious, indeed :)

The Good Eatah said...

These look mighty tasty, Tiff! I am totally baking on the grill next chance I get.

Peabody said...

I hear ya on the no a/c but hot weather. Ugh, it's the worse. Sadly, I don't even own a grill...but what a great idea to make those on the grill.

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