I wasn’t going to call them vuffins (vegan muffins) or millet n’ teff muffins. Maybe Milf muffins have been invented before, but I ain’t brave enough to Google the phrase.
Check out this recipe’s armament: chickpeas, teff, raspberries, millet, psyllium, olive oil and almond milk. A balistically good way to foxtrot some goodness into your system. Lots of anti-aging allies in there too. In theory these muffins don’t keep longer than two days. In practice, they won’t keep longer than two minutes.
I made them on TV3 tonight, with Lucy Kennedy and Martin King. Tune into The Seven O’Clock Show, to catch a playback of the demo, and I’ll join you in your kitchen!
up to 1 cup (100–140g) coconut sugar or jaggery powder (or whatever darn sugar you fancy)
1/2 cup (75g) teff flour
1/2 cup (55g) sorghum (sweet millet) flour
1/2 cup (55g) chickpea flour (brown rice flour will also work in this instance)
1 1/2 teaspoons baking powder
1–2 teaspoons ground ginger
1/2 teaspoon salt
palmful of dried mulberries and / or a generous palmful of dark chocolate chips
For the plant-based ‘buttermilk’:
1 1/2 cups (375ml) almond or other plant milk
1/2 cup (125ml) extra virgin olive oil
2 tablespoons psyllium husks
2 teaspoons vanilla extract
Preheat the oven to 190°C/170°C fan/375°F. Line a 12-mould muffin or fairy cake tin with cupcake cases.
To make the ‘buttermilk’, whisk the plant milk, olive oil, psyllium and vanilla with a fork, then leave to rest while you get jiggy with the other ingredients.
In a food processor (or with a whisk and tenacity), blend all the dry ingredients except the mulberries together so that the baking powder is distributed evenly. If you have potato flour loitering in your pantry, you can replace half the sorghum with it. Very nice.
Add the plant ‘buttermilk’ and beat or purée until smooth. Avoid tasting the batter – wet chickpea flour tastes and smells like cat’s pee. The cooked result is awesome though, so do persist! Stir in the dried mulberries and / or chocolate chips.
Divide the dough between the 12 cupcake cases and bake for 28 minutes. When the muffins spring back to the touch, they’re ready. Remove from the oven, turn the muffins out of the tray and let them cool on a wire rack.
These are best eaten within 1-2 days, but I doubt that’s going to be a burden.
From The Virtuous Tart cookbook, on sale on Amazon and all good bookstores across Ireland and the UK.
Taking the hell out of healthy.
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