“More studies have shown the anti-inflammatory and possibly chemo-protective role that cloves may have on the body. Cloves consistently scores high above all other herbs and spices in terms of antioxidant content. The science is emerging, but promising, on the many more health benefits of cloves which may include diabetes management, improved nerve function and antimicrobial effects.”
The quote above is an excerpt from an article I wrote for Real Food and Health that will be out soon. The article is about the antioxidant properties of herbs and spices. I focused on cloves, turmeric, oregano, and ginger. If I had done more, the article would be about 20 pages. Herbs and spices have long been known for their medicinal purposes and they are worth adding into your daily cooking and baking.
Immediately after I wrote the article, I was stuck on making something with cloves. I love the aroma of cloves, it has a scent all of its own. It smells like a cold, crisp morning in the woods, when the dew is still on the ground and the air is fresh and sweet, but still woodsy. Just grab yourself some cloves and smell it. You’ll be impressed.
Cloves are packed with antioxidants and have anti-inflammatory properties as well. So, with all those benefits, I decided to make muffins. That makes sense.
This really couldn’t be simpler: Heat oven, mix dry ingredients, mix wet ingredients, mix dry and wet ingredients together, stir, pour into muffin tin, bake, eat.
This is a basic recipe, but the possibilities are endless to make this your own. Add flax seed and poppy seeds, add cranberries or raisins for a little bit of chewiness. You could even add walnuts and mini chocolate chips for a loaded spice muffin. Just remember, if you add some extras, you might have a few more muffins, but is that really a bad thing? Too many muffins is never a bad thing.
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ⅛ teaspoon cardamom
- ½ cup orange juice
- ½ cup maple syrup
- ⅓ cup canola oil
- 1 egg
- 1 teaspoon vanilla
- ½ cup plain non fat Greek yogurt
- non stick cooking spray
- Preheat oven to 400 degrees F (205 degrees C) and coat a 12 count muffin tin with non-stick spray
- Mix all dry ingredients (whole wheat flour through cardamom) in a large bowl
- Mix all wet ingredients in a small bowl (orange juice through yogurt)
- Add wet ingredients to dry ingredients and stir until just combined
- Divide evenly into the muffin tin
- Bake for 20-25 minutes or until a toothpick inserted into the center of the largest muffin comes out clean