Sea Buckthorns are in season, so why not make a nice tasty and healthy snack for a change with them. I usually make eggless sea buckthorn muffins using spelt flour during our harvest time. Sea buckthorn berries provides dishes with a fresh and fruity twist. But, this powerful berry also has some incredible qualities that may be beneficial to your health as well. Check out my earlier post with Top 10 recipes with Sea Buckthorn berries.
Sea Buckthorn berries are also called as Sand thorn or sallow thorn. The German word is Sanddorn. These common shrubs have dense and stiff branches and are very thorny. The leaves on these shrubs are a distinct pale silvery-green color. We have 2 bushes in our garden. They will soon need some more care with trimming, so that we can harvest more berries next year. They have grown a lot taller since we planted them , therefore we couldn’t harvest all of it this year.
Despite the little we harvested, it was enough to make a few small jars of jam and then some sea buckthorn muffins. Lets jump into the recipe.
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YOU MAY NEED
INGREDIENTS NEEDED FOR EGGLESS SEA BUCKTHORN MUFFINS
1 cup (250 ml) unbleached flour
2 tsp (5 ml) baking powder
½ cup (125 ml) granulated sugar
Pinch of salt
½ cup (125 ml) sea buckthorn berries, fresh or frozen, washed and destemmed
1 table spoon Egg Replacer follow the instructions on the package or ( 1 Egg beaten)
¼ cup (63 ml) butter, melted
½ cup (125 ml) milk
INSTRUCTIONS
Preheat oven to 380°F (180°C). Place parchment liners in a 12 cup muffin pan.
We will use the wet and dry method.
Mix together all the flour, baking powder, sugar and salt in a medium bowl. Add sea buckthorn berries and mix to coat.
Melt the butter and mix in the milk.
In a separate small bowl mix the egg replacer (or 1 egg if you are using an egg), butter and milk mixture.
Make a well in the center of the dry ingredients and pour in the liquid ingredients.
Stir until well combined.
Pour batter into the prepared muffin pan. Bake for 15 to 20 minutes.
Let it cool for 5 minutes in the tin, before cooling on a wire rack.
Note: I used an egg replacer called Veg-egg for this Since I am a vegetarian and eat no eggs.
Because sea buckthorn berries are used whole in this recipe, be prepared for a few crunchy seeds. If you don’t like that texture, then you can use berry purée.
CAN YOU MAKE SEA BUCKTHORN MUFFINS VEGAN?
Yes, you can replace diary with plant based substitute.
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PIN IT FOR LATER
Preheat oven to 380°F (180°C). Place parchment liners in a 12 cup muffin pan. We will use the wet and dry method. Mix together all the flour, baking powder, sugar and salt in a medium bowl. Add sea buckthorn berries and mix to coat. Melt the butter and mix in the milk. In a separate small bowl mix the egg replacer, butter and milk mixture. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir until well combined. Pour batter into prepared muffin pan. Bake for 15 to 20 minutes. Let it cool for 5 minutes in the tin, before cooling on a wire rack.
Ingredients
Instructions
