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.
–
May 7, 2022 / Lyn Jones / 0 Comments
Chocolate marbled muffins are topped with chopped roasted almonds.
Rod and Derryn loved them! Makes 12
INGREDIENTS
2c plain flour
1/2c sugar
1T BP
1 tsp salt
3/4 c chopped toasted almonds*
1 beaten egg – room temperature
3/4 c orange juice
1/3c vegetable oil
1/4c unsweetened cocoa
1 tsp finely grated orange peel
1. Combine flour, sugar, BP & salt. Reserve 2T of the chopped almonds; stir the rest of the almonds into the drys.
2. In a separate bowl combine egg, OJ and oil. Stir this into the drys until all ingredients are moistened. Remove half of the batter to another bowl.
3. Stir cocoa into half of the batter, set aside. Stir orange peel into the remaining batter. Place paper liners in a 12-muffin pan.
4. Holding pan and tipping it to the side slightly, spoon in orange batter. Fill other side of muffin cups with chocolate batter. Sprinkle muffins with reserved chopped almonds.
5. Bake at 180 degrees FF for 20 mins. Serve warm.
* To toast almonds, spread out in a single layer on a baking sheet. Toast in a 160 degree FF oven,
stirring occasionally, for about 10-15 mins. Or toast in an ungreased skillet (shallow frypan) over med heat, stirring until golden brown and aromatic.
SUBSTITUTE RECIPES USE:
1. (“Dreamy..Ambitious kitchen). 1c chickpea flour and 1/2 cup fine almond flour with 2t BP plus 1 large orange and zest (1T), 2 large eggs, 1t V, 1/2t almond extract, 1/3c OJ (from 1 large orange), 1/4c nutmilk, 1T c.oil, 1/3 cup chocolate chips, plus 2T to sprinkle. Use fingers to rub zest into sugar at least 30 sec to infuse.
2. 100 ml Natural or orange-flavoured Yoghurt, 2 Eggs, 140 g melted Butter. Whisk these three into the drys. Can add a handful of dried cranberries. Mix gently and not for long, or rubbery.
3. 250 g zucchini grated & squeezed, 2 eggs, 100 ml Natural Yogurt (no orange, just choc chips)
https://hedgecombers.com/
4. another recipe used similar quantities but made orange puree from 1 orange and added that.
https://www.secretrecipenotebook.com/healthy-chocolate-orange-muffins.html and
Whole Orange Choc Chip Muffins (Dairy & Gluten Free)
5, 1c wholewheat and 1c spelt
Top original above with this sinful Chocolate Orange Buttercream recipe – it’s worth it! (I didn’t copy this https://hedgecombers.com/recipe cos it used both BP and bicarb – too much raising for me!) 2 oranges demerara sugar
- NOTE: they can be stored in an airtight cake tin for up to 3 days. The muffins can also be frozen for up to 3 months.