Going Green For Breakfast
My muffin experiment this week was not only tasty, it also produced a St. Patrick's Day worthy product. Learning that sunflower seeds and baking soda produce a green product will surely be helpful the next time I need to make a green sandwich spread, or something out of the ordinary for Halloween.
Knowledge is power.
I have a friend who is trying to remove gluten and white flour from her family's diet, but she also has to contend with a nut allergy in her household. So almond flour and coconut flour are not viable gluten free options for her. I just wanted to see what I could come up with to help her out. This recipe is more of a rough draft, and it certainly needs work. But it was good, and I'm anxious to see what else I can do with it.
So for now, I give you "Moss Muffins" ... or "Green Velvet Muffins" ... or "Good Heavens, Why is this Muffin Green Inside? Muffins" ...
Hey, it is gluten free, nut free, and has all sorts of goodness in it. So also being "green" just feels right.
Preheat oven to 350, and line all 12 cups of a muffin tin (or generously grease). Combine bananas, eggs, sunflower seed butter, honey, flax seed, and carrots in a large bowl and beat with a hand mixer until well incorporated. Add 1 tsp. of baking soda and quickly beat again. Divide batter in muffin cups until almost filled (start by putting a 1/4 cup in each one, then go back and fill with remaining batter). Bake for 20 minutes or until toothpick comes out clean. Remove from pan and allow to cool on a wire rack.
Now, once removed from the oven, the temperature change will cause the muffins to concave in the middle (remember there isn't any "flour" in it as a stabilizer). They will still be moist and delicious.
The little "bowl" it created was crying out for something to put into it, so I placed a tablespoon of raspberry jam in the middle.
I was hoping it would result in a peanut butter and jelly effect, but it didn't. It was still very tasty!
The sunflower butter I purchased was salted, and tasted pretty salty, so I didn't add any to the batter. If you get a variety that does not have added salt, just add a 1/4 tsp. to flavor the batter.
Also, it is the chlorophyll in the sunflower butter that is reacting with the baking soda and causing the green color. Baking powder will have the same effect. It takes some time for the color to show up, but if there are any left by the next day, there will be no mistaking the green.
I wonder if it counts as a vegetable ...?
Until next time, I'm off to play with more food.
Knowledge is power.
I have a friend who is trying to remove gluten and white flour from her family's diet, but she also has to contend with a nut allergy in her household. So almond flour and coconut flour are not viable gluten free options for her. I just wanted to see what I could come up with to help her out. This recipe is more of a rough draft, and it certainly needs work. But it was good, and I'm anxious to see what else I can do with it.
So for now, I give you "Moss Muffins" ... or "Green Velvet Muffins" ... or "Good Heavens, Why is this Muffin Green Inside? Muffins" ...
Hey, it is gluten free, nut free, and has all sorts of goodness in it. So also being "green" just feels right.
Moss Muffins
2 large bananas, mashed
2 eggs
1 cup sunflower seed butter (sugarless variety)
1/4 cup honey
2 tbsp ground flax seed
1/3 cup finely shredded carrot (one medium carrot)
1 tsp. baking soda
Preheat oven to 350, and line all 12 cups of a muffin tin (or generously grease). Combine bananas, eggs, sunflower seed butter, honey, flax seed, and carrots in a large bowl and beat with a hand mixer until well incorporated. Add 1 tsp. of baking soda and quickly beat again. Divide batter in muffin cups until almost filled (start by putting a 1/4 cup in each one, then go back and fill with remaining batter). Bake for 20 minutes or until toothpick comes out clean. Remove from pan and allow to cool on a wire rack.
Now, once removed from the oven, the temperature change will cause the muffins to concave in the middle (remember there isn't any "flour" in it as a stabilizer). They will still be moist and delicious.
The little "bowl" it created was crying out for something to put into it, so I placed a tablespoon of raspberry jam in the middle.
I was hoping it would result in a peanut butter and jelly effect, but it didn't. It was still very tasty!
The sunflower butter I purchased was salted, and tasted pretty salty, so I didn't add any to the batter. If you get a variety that does not have added salt, just add a 1/4 tsp. to flavor the batter.
Also, it is the chlorophyll in the sunflower butter that is reacting with the baking soda and causing the green color. Baking powder will have the same effect. It takes some time for the color to show up, but if there are any left by the next day, there will be no mistaking the green.
I wonder if it counts as a vegetable ...?
Until next time, I'm off to play with more food.
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