Whole-grain Goji Berry Muffins is a traditional American recipe for a classic gluten-free muffin made from a mix of grain flours, arrowroot, and multi-grain mix flavoured with applesauce and goji berries. The full recipe is presented here and I hope you enjoy this classic American version of: Whole-grain Goji Berry Muffins.
Combine the flours, bran, arrowroot, baking soda, baking powder, salt and allspice in a bowl. Whisk briskly to combine and to introduce air into the mix. In the meantime heat the water and pour over the goji berries. Set aside to stand for 5 minutes for the berries to plump up.
In a large bowl mix the applesauce, oil and multi-grain mix until thoroughly blended. Pour the goji soaking liquid into the bowl (reserve the goji berries) and mix with the other ingredients. Add the dry ingredients to the wet mixture, stirring only just enough to moisten everything evenly.
Gently fold in the goji berries you should end up with a thick batter). Grease 10 muffin cups (or line with paper cups) then spoon in the batter mix, filling each cup no more than 3/4 full. Transfer to an oven pre-heated to 175°C an bake for about 30 minutes, or until golden brown and a skewer inserted into the centre of the muffin emerges cleanly.
Set the muffins aside to cool for about 10 minutes in the tin then turn onto a wire rack and leave to cool. Like most muffins these are best served slightly warm.
