Wolfing Down Muffins

These are delicious little oat bran muffins featuring the Ningxia wolfberry. The oat bran sounds boring, I know. But the wolfberry sounds like an intriguing flavor, I agree. Strawberries, blueberries, raspberries, even elderberries, are popular fruits in my kitchen. But what is a wolfberry? I only discovered this super fruit in the last year. The wolfberry, or goji berry, is a little red-orange fruit from the Lycium Barbarum plant

that grows in eastern Asia. There are 17 different varieties of wolfberries, and have been used in Chinese medicine for thousands of years. The one I used is the Ningxia berry, which, (Aha!) is grown in the Ningxia region of China. It was discovered that in this province, there were 400% more people aged 100 or more years than in the rest of China. And these centenarians were living without pain, arthritis, or cancer; they were not requiring aids such as glasses or canes to assist with daily activities. The Ningxia wolfberry was researched and it was discovered that this little fruit is an antioxidant superfood. The wolfberry contains an abundance of amino acids; it provides calcium, iron, vitamins A and C and several of the B vitamins. These nutrients may provide extra support for our body systems. The wolfberry may boost the immune system, may provide anti-aging benefits, and may increase energy levels. I know, and I agree: The words “oat bran” conjure images of cardboard and the dry palette that comes along with it. Using the “Power of the Ningxia,” I hoped to infuse some bright flavors into my muffins. I purchase my Ningxia wolfberries through Young Living. This company offers a variety of products made with this superfruit. The two that I used in my oat bran recipe are the dried Ningxia wolfberries and the Ningxia syrup.

Oat Bran Muffins (yields 12 muffins)

• 2 cups oat bran
• 1/4 firmly packed brown sugar
• 2 teaspoon baking powder
• 1/2 teaspoon salt (optional)
• 1 and 1/4 cup milk
• 1 egg
• 1/4 cup Ningxia syrup
• 2 tablespoons oil
• handful of Ningxia wolfberries
• 2 drops Cinnamon vitality oil or to taste

Heat oven to 425 degrees. Line muffin tins with paper baking cups. Gently mix dry ingredients together. In a separate bowl, combine milk, egg, syrup, oil, and vitality oil. Add to dry ingredients and stir just until moistened. Stir in wolfberries. Fill muffin cups until they are almost full. Bake for 15 minutes. I’ve eaten these muffins for breakfast.  They travel well for a snack at work.  I have even dropped one in a single serve yogurt container which is delicious and satiating.  Besides being used in this recipe, the dried wolfberries and syrup are both versatile products.   Both can be used with oatmeal, pancakes, yogurt, trail mix, even ice cream.   Purchase the Ningxia wolfberries here and enjoy this antioxidant superfood.