April 8, 2024 / Lyn Jones / 0 Comments
Each muffin is light, moist, and super sweet. The salty cardamon spice butter only adds to their deliciousness. These muffins are sure to be a hit for a work snack or enjoyed as a mid-day treat. ! Makes 16
Ingredients
4 medium overly-ripe bananas, for flavour – mashed (about 1 .25 cups mashed)
.25 c melted coconut oil
.25 c pure maple syrup
2 eggs
2 tsp vanilla extract
1 c superfine almond flour
1 c GF oat flour
1 tsp cinnamon
1.5 tsp baking powder
.5 tsp bicarb
.5 tsp kosher salt
1 c walnuts (optional)
Cinnamon cardamom Butter:
1 stick (8 Tab) salted butter, at room temperature
.25 c maple syrup or honey
.5 tsp vanilla extract
1 tsp cinnamon
.25 tsp cardamom
sea salt
1. Preheat the oven to 160°C. Line 16 muffin tins with paper liners.
2. In a bowl, stir together the mashed bananas, coconut oil, maple syrup, eggs & vanilla until combined. Add the almond flour, oat flour, baking powder, bicarb, cinnamon and salt: mix until just combined. Fold in the walnuts.
3. Divide the batter among the prepared muffin tins. Bake for 20-22 minutes, until just set.
4. To make the butter, beat everything together until creamy. Serve generously with warm muffins. Enjoy!
February 5, 2024 / Lyn Jones / 0 Comments
The recipe needs to be followed closely for best results, particularly the oven temperature, the material & size of the muffin tin (metal, standard 3-oz cups) and the amount of oil in each cup.
Makes 9
INGREDIENTS
- 1(15-ounce/425-gram) can chickpeas
- 1 teaspoon apple cider vinegar
- ¾cup/90 gm all-purpose flour
- ¾cup/85 gm chickpea flour (garam flour)
- 3¼teaspoons/13 grams baking powder
- ½teaspoon fine sea salt
- Vegetable oil, such as grape seed or canola, for the muffin tinStep 1
Drain the chickpeas, reserving ½ cup plus 1 tablespoon/140 grams aquafaba (chickpea liquid). (Reserve the chickpeas and any remaining liquid for another use.)
Step 2
In a large pitcher or bowl, whisk the aquafaba, vinegar and 1½ cups/350 milliliters water together. Sift the all-purpose flour, chickpea flour and baking powder into a medium bowl. Add the salt and whisk together.
Step 3
Pour the combined liquids into the dry ingredients and whisk together until smooth and bubbly, about 30 seconds. Pour back into the pitcher and refrigerate for 30 minutes.
Step 4
While the batter chills, heat oven to 425 degrees.
Step 5
Using a standard 12-cup metal muffin tin (with ½-cup cavities), preferably nonstick, add 1 teaspoon vegetable oil to each of 9 cups. About 10 minutes before the batter is done chilling, place the oiled tin in the hot oven to heat.
Step 6
Carefully remove the muffin tin from the oven. Stir the batter and pour into the muffin cups; the batter should sizzle vigorously as you add it, and each cup should be nearly full. Return to the oven.
Step 7
Bake for 30 minutes. The puddings will rise, then fall, possibly making a well on the top. Turn down the heat to 400 degrees and bake about 10 minutes more, or until the tops are deep golden brown and the insides are cooked through and just dry (peer into the well to check; the inside should be matte, not shiny). Remove from the oven, let the puddings rest for about 3 minutes, then use a spoon or spatula to lift from the tin and serve immediately.
(from NYTimes)
NOTES FROM OTHERS:
– When I use canned (no salt)chick peas I freeze the aquafaba in Tablespoon quantities. It thaws quickly and maintains its marvelous qualities. I substitute 1 Tab per egg white.
– These were really good, with a crisp exterior and soft, eggy center. I followed the recipe exactly. Fwiw, I used the liquid from chickpeas I cooked in the Instant Pot.
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