Spicy Chick-Wheat Savory Muffins
High time for another recipe from the book, isn’t it? We’ll have more coming soon, and a few that weren’t posted on our respective blogs either, promise.
You can also bake these crazy fluffy and tender muffins in an 8 x 4-inch (20 x 10-cm) loaf pan for 50 minutes, or until a toothpick inserted in the center comes out clean.
1/2 cup (60 g) chickpea flour
1 1/2 cups (180 g) white whole-wheat or whole-wheat pastry flour
2 teaspoons ground cumin
2 teaspoons garam masala
1 teaspoon dried crushed chili peppers
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1/4 cup (64 g) tahini (mine is rather liquid, so you might have to add 1-2 tablespoons (15-30 ml) more milk if the batter is too thick)
2 tablespoons (30 ml) peanut or toasted sesame oil
2 teaspoons agave nectar
1 1/4 cups (295 ml) unsweetened almond milk or other nondairy milk
Preheat oven to 350°F (180°C, or gas mark 4).
Line a standard muffin tin with paper liners.
In a large bowl, whisk together flours, spices, baking powder, baking soda, and salt. Set aside.
In a small bowl, whisk together tahini, oil, agave, and milk.
Fold wet ingredients into dry, being careful not to over mix.
Divide batter equally into muffin cups.
Bake for 18 minutes, or until a toothpick comes out clean. Please note that if you see them getting too “tanned”, you can cover them with a piece of foil until they’re done baking.
Remove from the pan and let cool on a wire rack.
Yield: 10 muffins