Okay so, I’m gonna be real here: last week I may have bought some sage on a whim & it wasn’t long before I learned that I have no idea what a person that avoids consuming animal products is expected to do with this herb. Like, at all. Whoops.
Before beginning to prep every meal for the week I’d catch myself thinking “would sage work with this?” and every single time (with the exception of one creamy lemon & sage pasta sauce) the answer was no, not even one bit. I was officially stumped.
By the end of the week the sage was coming up on it’s last days & with all that I’ve learned about food security & policies I’m not usually one to take contributing to the food-waste epidemic lightly. I was determined to use this stubborn herb in something delicious & worthwhile.
Then it clicked: what if I added the sage to this week’s Double-Chocolate & Orange muffins that I was planning to make? Worst case scenario the muffins wouldn’t turn out, my roommates & coworkers would get a free treat, and I’d start from scratch with the original recipe. It was worth a shot.
As it turns out, this wasn’t all that wild of an idea at all! The fried sage leaves bring a lil somethin somethin to the table that was lacking from the original recipe for these lil cocoa & citrus bites. I don’t know how I’ve lived 22 years without experiencing this flavour combination.
Now if you’re baking for someone vanilla these will turn out fine & taste pretty dang great with the sage omitted but if you want the full flavour experience I’m telling you, drop a few of those fuzzy lil leaves into the batter & never look back.
The flavours in these muffins are so specific and so unique that I can’t help but be brought away from reality to an evening spent within the beautifully tended gardens of some old lady’s summer home, surrounded by palm trees & an array of exotic herbs. Have I ever been to this specific setting? Nope. Do I wanna go there every single day? Heck yes!
Hallucinations aside, these muffins are low in calories, high in vitamin C & protein, as well as antioxidants from the cocoa powder, and contain all the digestive health benefits of the sage leaf. Do you need more reasons to try them out?
Go ahead and give em a go yourself! Mother’s day is coming up this sunday, what better way to show mom you love her than with some freshly baked muffins that are sure to impress? Don’t forget to tag us @lavenderandlavish on instagram if you recreate this recipe or any of the others posted, enjoy!
Recipe: Makes 9 Muffins
- 2 oranges (zested & juiced)
- 3/4 c almond milk
- 1 1/4 c all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 c cocoa powder
- 1/2 c unsweetened dark chocolate chips
- 1/2 tsp ground ginger
- 1 tbsp ceylon cinnamon
- 1 tsp Himalayan salt
- 1 tsp vanilla extract
- 8 medium-large sage leaves (fried in coconut oil)
- 1/4 c apple sauce
- additional: 1 tbsp cacao nibs
10 minutes prep, 25 minutes to bake
- sift together the pastry flour, baking powder, baking soda, ginger, cinnamon & salt
- preheat your oven to 350 degrees F
- heat 1 tbsp of unrefined coconut oil over a skillet, then fry sage leaves for 1-2sec on each side on med-low heat
- allow the sage leaves to cool & then grind them into a fine powder in either a coffee grinder or mortar & pestle
- add the ground age leaves & chocolate chips to the dry ingredients
- whisk together almond milk, orange juice, orange zest, vanilla, and apple sauce and then add the wet ingredients to the dry and combine
- spray or grease a muffin tin with coconut oil oil & divide the batter into 9 equal portions
- bake at 350F for 25min or until a toothpick comes out clean and allow the muffins to cool fully.