[Post #64 for 365 days of Vegan, Gluten-Free, Portable Power Pucks]
Confession. I made these muffins in a rush.
We were heading out of town for the fourth and I wanted to (a) bring some muffins along for the ride and (b) take some pics of said muffins for a post while away. I also had to teach a spin class, fold piles of laundry, make dinner and pack. So while I mixed the batter for these lemony muffins as I have on other occasions, I forgot to line the muffin tin and instead greased.
The result? Much darker (than usual) muffins. But I photographed them anyway, because they were still absolutely delicious.
So do as I say, not as I did for this batch of muffins: use liners and these will be perfectly golden brown.
It is due to the chickpea flour in the recipe. One of the reasons I like using chickpea flour in sweet recipes (cookies, quick breads, cakes) is that it has a natural sweetness that wheat and grain flours do not. As a result, you can generally cut back (significantly) on the total amount of sweetener used without any sacrifice in flavor or texture.
However, it also means that chickpea flour baked goods with sugar in them will brown faster than their grain flour equivalents. For cookies, lower temperatures often work better, and for muffins and quick breads, a shield (a paper or foil liner for muffins/cupcakes, parchment paper liners for loaves an cakes) helps to regulate even browning.
And if you forget (as I did) don’t fuss. The browned edges are pretty amazing (cookie-like) and the interiors and crumb are light, lemony and fluffy. I decided to “frost” a few with some lemon nondairy yogurt just before eating. Oh la la lemon! This is entirely optional, but wow, it made these extra-special.
I hope that all of you are enjoying the holiday weekend!
- ⅔ cup nondairy milk (I used almond milk)
- 1 tablespoon freshly squeezed lemon juice
- 1 cup chickpea flour
- ¼ cup natural cane sugar
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 3 tablespoons virgin coconut oil, melted
- 2 teaspoons poppy seeds
- 2 teaspoons finely grated lemon zest
- Optional toppings: lemon nondairy yogurt, additional lemon zest and poppy seeds
- Preheat oven to 375F. Line 8 cups of a standard muffin tin with foil or paper liners.
- In a small cup or bowl, combine the milk and lemon juice. Set aside for 5 minutes.
- Ina medium bowl, whisk together the chickpea flour,sugar, coconut flour, baking soda, and salt. Add the milk mixture, oil, poppy seeds, and lemon zest; stir until blended and smooth. Divide batter evenly between prepared cups.
- Bake in the preheated oven for 19 to 23 minutes until browned and a toothpick inserted in center of muffins comes out clean. Cool 5 minutes in tin and then transfer muffins to a cooling rack to cool completely.
- If desired, add the yogurt, zest and poppy seed toppings just before serving.