Jack Daniels Kumquat Walnut Muffins
with Heavenly Cream Cheese Frosting
Are they muffins or cupcakes? I always wonder what IS the difference … are they cupcakes if you frost them? Or is there some other mysterious secret I’ve never quite discovered that elevates the simple muffin to cupcake status?
Well these little gems are hearty and healthy, like a muffin so you could have them for breakfast, with just a bit of decadence from the Jack Daniels and the heavenly cream cheese frosting … so you could totally eat them for dessert. Or enjoy them with a cup of tea for a mid-afternoon snack. I don’t drink whiskey, but ever since I visited Tennessee and found The Jack Daniels Cookbook, I LOVE the flavor it brings to baked goodies.
So what makes these cupcakes so healthy? Well, there’s whole wheat flour and omega-3-rich flaxmeal, a bit of heart-healthy olive oil and some little bites of sunshine: kumquats
- Kumquats are eaten along with the peel, a unique feature that differentiates them from other citrus family fruits. The peel is rich in many essential oils, antioxidants, and fiber.
- Fresh kumquats are packed with numerous health benefiting poly-phenolic flavonoid antioxidants such as carotenes, lutein, zeaxanthin, and tannins. The kumquat peel is composed of many important essential oils including limonene, pinene, α-bergamotene, caryophyllene, α-humulene, and α-muurolene. Together these compounds impart that special citrus aroma.
- Kumquats are also low in calories and provide a good source of vitamins B & C as well as modest amounts of calcium, copper, potassium, manganese, iron, selenium, and zinc.
Source: Nutrition and You.
Me? I had them for breakfast. I did share with my friends too, who all agreed they were quite yummy and VERY pretty.
- 1/3 cup 1 % or skim milk
- 1/3 cup Jack Daniels Tennessee Whiskey
- 2 eggs
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon pure vanilla extract
- 1 cup flour
- 3/4 cup whole wheat flour
- 1/4 cup flaxmeal
- 1-1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon EACH: ground cloves, ground cardamom, and nutmeg
- 1/2 cup sugar
- 1/4 cup brown sugar
- 3/4 cup pureed kumquats
- 1/2 cup chopped walnuts and/or pecans, toasted
- About 3 Tablespoons raw sugar for the top
- 3 oz. Greek yogurt cream cheese, softened (or light cream cheese)
- 1 Tablespoon butter, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 Tablespoon Jack Daniels
- 1 - 3 Tablespoons lowfat milk
- Preheat the oven to 350 F. Spray a 12-spot muffin tin with cooking spray (or use cupcake liners)
- In a large mixing bowl, combine milk, Jack Daniels, eggs, oil, and vanilla. Add the dry ingredients and stir until well mixed. Fold in the pureed kumquats and toasted nuts.
- Spoon the batter into the prepared muffin pan, filling each muffin spot almost to the top. If you still have batter left, get out another muffin pan. (I had enough for about 15 muffins.) Sprinkle the tops with a bit of raw sugar.
- Bake at 350 for about 25 - 35 minutes or until a toothpick inserted in center comes out clean.
- In a small bowl, mix together the cream cheese and butter, then stir in the rest of the frosting ingredients. Get out the mixer and beat the frosting until smooth and creamy. Add more milk to get to the desired consistency.
- When the cupcakes are cool, frost them with the frosting and sprinkle with a few extra toasted walnuts. Garnish with little wedges of kumquat.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Saturday Dishes: Pastries & Baked Goods, Sunday Dinner Party, Weekend Potluck, Munching Monday, Manic Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, Marvelous Monday, Mix it Up Monday, Treasure Box Tuesday and Buttercream Bakehouse Rainbow Party.