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geeksoupYou'll be seeing a lot of muffins out of me for a while. I'm experimenting. This particular one is a result of that: a gooey, cakey muffin that doesn't look or feel like any I've tried. It isn't even like a cupcake. Want to know the secret?
Tortilla mix.
That's right. In my husband's culinary endeavors, he has developed a need to keep cake flour on hand. Alas, cake flour is beastly expensive next to regular flour, and I just resent the extra packaging. Well, when he was shopping last night, he started checking the protein content per serving of tortilla flour against other flours (he'd read that tortillas have to be made with a super-low protein flour or you end up with rubber pucks).
He brought some home only to find that it was mezcla, not flour. It already had fat, salt, and leavening in it. When we really got to thinking about it, we decided there really couldn't be much wrong with that, right, with the exception of the added fat. The last muffins I made were a bit dense, a bit chewy, so I thought maybe this mix would ameliorate that chewiness without adding too many calories.
Um. Not so much on point number two, there.
This one is made up out of whole cloth. I mean, I have adapted tons of recipes, but never just made a baked good out of nowhere. This is an incredibly tender, surprisingly rich muffin. I'm stunned at how good these are. Good thing the recipe makes a super large batch...
Double Chocolate Peanut Muffins
Oven at 350
3 cups tortilla flour mix
1/2 cup cocoa powder
3/4 cup peanut butter
1/2 cup mashed banana
1 cup sugar
2 large eggs
1 1/2 cup buttermilk
1 cup chocolate chips
1/2 cup peanuts plus some for sprinkling
Dry ingredients get whisked together first, then thoroughly combine wet ingredients (including the sugar, because it's so hydroscopic. I just love that word). GENTLY blend gooey stuff with dry stuff just until incorporated. Your batter should be thick and glossy. Stir in chips and nuts. Spoon into muffin tins and, if desired, sprinkle peanuts across the tops. Bake for about 20 minutes.
Makes 24 muffins, coming in at about 225 calories, 7 grams of protein, 21 mg cholesterol (ouch), 12.8 grams fat (double ouch). It's hardly a chocolate bomb, though, and you could cut the calories by 26 calories with an omission of chocolate chips. But for 26 calories, ask yourself: is it really worth it?
Tortilla mix.
That's right. In my husband's culinary endeavors, he has developed a need to keep cake flour on hand. Alas, cake flour is beastly expensive next to regular flour, and I just resent the extra packaging. Well, when he was shopping last night, he started checking the protein content per serving of tortilla flour against other flours (he'd read that tortillas have to be made with a super-low protein flour or you end up with rubber pucks).
He brought some home only to find that it was mezcla, not flour. It already had fat, salt, and leavening in it. When we really got to thinking about it, we decided there really couldn't be much wrong with that, right, with the exception of the added fat. The last muffins I made were a bit dense, a bit chewy, so I thought maybe this mix would ameliorate that chewiness without adding too many calories.
Um. Not so much on point number two, there.
This one is made up out of whole cloth. I mean, I have adapted tons of recipes, but never just made a baked good out of nowhere. This is an incredibly tender, surprisingly rich muffin. I'm stunned at how good these are. Good thing the recipe makes a super large batch...
Double Chocolate Peanut Muffins
Oven at 350
3 cups tortilla flour mix
1/2 cup cocoa powder
3/4 cup peanut butter
1/2 cup mashed banana
1 cup sugar
2 large eggs
1 1/2 cup buttermilk
1 cup chocolate chips
1/2 cup peanuts plus some for sprinkling
Dry ingredients get whisked together first, then thoroughly combine wet ingredients (including the sugar, because it's so hydroscopic. I just love that word). GENTLY blend gooey stuff with dry stuff just until incorporated. Your batter should be thick and glossy. Stir in chips and nuts. Spoon into muffin tins and, if desired, sprinkle peanuts across the tops. Bake for about 20 minutes.
Makes 24 muffins, coming in at about 225 calories, 7 grams of protein, 21 mg cholesterol (ouch), 12.8 grams fat (double ouch). It's hardly a chocolate bomb, though, and you could cut the calories by 26 calories with an omission of chocolate chips. But for 26 calories, ask yourself: is it really worth it?
(no subject)
Date: 2011-02-12 08:54 pm (UTC)It's hard enough to find self-raising flour - and near impossible to find that if you don't have access to a Brit store.
They sound fabulous!
(no subject)
Date: 2011-02-13 04:21 pm (UTC)