Milf Muffins – with chocolate chips

I wasn’t going to call them vuffins (vegan muffins) or millet n’ teff muffins. Maybe Milf muffins have been invented before, but I ain’t brave enough to Google the phrase.

Check out this recipe’s armament: chickpeas, teff, raspberries, millet, psyllium, olive oil and almond milk. A balistically good way to foxtrot some goodness into your system. Lots of anti-aging allies in there too. In theory these muffins don’t keep longer than two days. In practice, they won’t keep longer than two minutes.

I made them on TV3 tonight, with Lucy Kennedy and Martin King. Tune into The Seven O’Clock Show, to catch a playback of the demo, and I’ll join you in your kitchen!

 

milf muffins the virtuous tart
the dry ingredients:

up to 1 cup (100–140g) coconut sugar or jaggery
1/2 cup (75g) teff flour
1/2 cup (55g) sorghum (sweet millet) flour
1/2 cup (55g) chickpea flour
1 1/2 teaspoons baking powder
1–2 teaspoons ground ginger
1/2 teaspoon salt
palmful of dried mulberries and / or a generous palmful of dark chocolate chips

For the plant-based ‘buttermilk’:
1 1/2 cups (375ml) almond or other plant milk
1/2 cup (125ml) extra virgin olive oil
2 tablespoons psyllium husks
2 teaspoons vanilla extract

 

Preheat the oven to 190°C/170°C fan/375°F. Line a 12-mould muffin or fairy cake tin with cupcake cases.

To make the ‘buttermilk’, whisk the plant milk, olive oil, psyllium and vanilla with a fork, then leave to rest while you get jiggy with the other ingredients.

In a food processor (or with a whisk and tenacity), blend all the dry ingredients except the mulberries together so that the baking powder is distributed evenly. If you have potato flour loitering in your pantry, you can replace half the sorghum with it. Very nice.

Add the plant ‘buttermilk’ and beat or purée until smooth. Avoid tasting the batter – wet chickpea flour tastes and smells like cat’s pee. The cooked result is awesome though, so do persist! Stir in the dried mulberries and / or chocolate chips.

Divide the dough between the 12 cupcake cases and bake for 28 minutes. When the muffins spring back to the touch, they’re ready. Remove from the oven, turn the muffins out of the tray and let them cool on a wire rack.

These are best eaten within 1-2 days, but I doubt that’s going to be a burden.

 

milf muffin the virtuous tart

 

From The Virtuous Tart cookbook, on sale on Amazon and all good bookstores across Ireland and the UK.

 

Taking the hell out of healthy.

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This article has 7 comments

  1. sarah lee

    Just wondering, wherever you use \”plant based buttermilk\” can I use actual buttermilk instead? Love all your recipes by the way. I\’ve made a few of them now and they\’ve all turned out utterly delicious 🙂 

    1. Susan Jane

      Delighted to hear that! In this recipe, you need to make the vegan buttermilk because the key ingredient is psyllium. They are well worth making! If you have a friend into this way of cooking, you could half the shopping list and divide it up. I used to do that for years, and it worked a treat. (I don’t do it now, because I recipe test all day and need every gram!) Good luck!

  2. Laurie

    I have a baby…so, unfortunately, I can’t afford coconut sugar or jaggery, teff flour or sorghum (sweet millet) flour; hence can I use honey or cane sugar instead of the coconut sugar? Instead of teff and sorghum flour can I use wheat or spelt flour?

    Also, how would fresh mulberries or cherries be in these muffins? (There’s a mulberry tree nearby to me and fresh outstanding cherries are in season here in the interior of British Columbia!)

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