This is not an attempt to do the whole GF thing with these muffins. It's a vain attempt at something different. Stepping outside of my comfort zone, if you will. Baking with an unknown ingredient to me at least. I mean, seriously. How many of you have heard of pea flour? Okay...those of you that are allergic to gluten PUT YOUR HANDS DOWN! That's more like it...just a few of you. Y'see? It's not something many know about. At least not in my circles.
So, I made pea flour. I gotta tell ya it wasn't all that easy for me at least. I was using my spice grinder (aka coffee grinder dedicated to spices) to grind the peas into a flour consistency.
FINALLY! It met my inspections. I took 1/2 cup and added 1/2 cup of whole wheat pastry flour and 1 cup of cake flour. I figured the pea flour and whole wheat pastry flour would be pretty dense so I should add some cake flour to lighten it up. Then added some baking soda, baking powder, and salt. I whisked it to remove any extra lumps.
Finally, I added the chopped pistachios.
Then I combined sour cream, apple sauce, milk, egg substitute, vanilla extract and sugar in a small mixing bowl; stirring until the sugar is dissolved. Make a well in the center of the flour mixture. Add milk mixture to flour flour and stir until combined.
After lining 16 muffin cups with paper and spraying them with cooking spray, I filled them 2/3 full with batter.
I let them cool in the pan for about 5 minutes, and then moved them to a wire rack to continue to cool.
They weren't green like I thought they might be. I don't know why I thought the pea flour would make them turn green, but I thought they would. *shrugs*
While they're cooling, combine the powdered sugar with the lime juice and stir until well blended. Allow to sit a minute before topping the muffins. Spoon over muffins and swirl to coat the top of the muffin.
Pistachio Lime Muffins with Lime Glaze
Ingredients
- For Muffins:
- 1/2 c pea flour
- 1/2 c whole wheat pastry flour
- 1 c cake flour
- 1 t baking powder
- 1/2 t baking soda
- 1/4 t ground cloves
- 1/2 t ground ginger
- 1/2 t ground allspice
- 1 t ground cardamom
- 1 t ground cinnamon
- 1 c chopped pistachios
- 1/2 c 1% milk
- 1/4 c fat free sour cream
- 1/4 c applesauce
- 1/2 c egg substitute
- 1 t lime zest
- 1 t vanilla extract
- 1 c sugar
- For Glaze:
- 1 1/3 c powdered sugar
- 1/4 c lime juice
- Preheat oven to 350.
- For muffins:
- Combine first 10 ingredients in a medium mixing bowl (pea flour through cinnamon). Stir with a whisk to break up any lumps. Add pistachios and stir to combine.
- Combine milk and next 5 ingredients (milk through sugar) in a small mixing bowl until sugar is dissolved.
- Make a well in the center of the flour mixture. Pour the egg mixture into the center and stir until combined.
- Line 16 muffing cups with paper and spray with cooking spray. Fill 2/3 full with batter and bake at 350 for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes then move to a rack and cool completely.
- For glaze:
- Combine the powdered sugar and lime juice into combined. Spoon over muffins and swirl to coat the top of the muffin.
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