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Russian Olive Muffins

Ingredients

  • About 30 Russian olive fruits (enough to make 1/2 cup flour)
  • 1 cup rolled oats
  • 1 1/4 teaspoons baking powder
  • 2 teaspoons brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 egg
  • 1 cup full-fat milk
  • 1/4 teaspoon vanilla or almond extract
  • Brown sugar , to top

Instructions

  • Collect the ripe fruits and let them dry for a week. Using a sharp knife, carefully remove the seeds. Grind the flesh and skins into flour using a coffee grinder or blender, and sieve it through a fine strainer. Preheat the oven to 475°F and lightly grease a mini-muffin pan. Combine flour with other dry ingredients. Add liquid ingredients and whisk to mix. Distribute 1 1/2 tablespoons of mix per muffin cup. Top with a pinch of brown sugar and bake for 20–25 minutes. The recipe makes 16 mini-muffins.They’re great with breakfast or as a quick snack.