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Paprika top MUFFIN - Buckwheat Chickpea flour - Gluten Free


Shades of orange, reddish Paprika generously coat savoury muffin dome tops.
Interior textures remaining light as a gluten-free formula renders your tummy tame.


Have a cheese platter and some great wine ready to join this savoury muffin.
Sometimes simplicity at the table is just what's required to have a memorable moment.



A savoury muffin smiling back as you peel its paper liner, is a pure delight.
Share it with someone you care about...
and this Gluten-free will give you a welcomed healthy hug.
Your tummy will be grateful and just maybe...
you will be able to have that extra chocolate you've been eyeing. ;o)



Paprika top BUCKWHEAT and CHICKPEA muffin  

Gluten-free *
* Note:  feel free to opt out and use the flours you're most comfortable with.  
The Gluten-free flours can be replaced by All-purpose and/or Whole Wheat flour...
HOWEVER only for a total of 2 cups (300g) of flour. 

No electric mixer required

yields 12 muffins



INGREDIENTS:

(American / Metric measures)


...Dry mix:
. 1-1/2 cups (225g) fine Chickpea flour (Indian variety)
. 1 cups (150g) fine Buckwheat flour
. 1/2 cup (60g) Arrowroot starch (or Tapioca starch)
. 2 tsps. (10ml) baking powder
. 1 tsp. (5ml) baking soda
. 1/8 cup (25g) granulated sugar
Seasonings:
. 1-1/2 tsps. (7.5ml) sea salt
. 1/2 tsp. (2.5ml) granulated garlic powder
. 1/2 tsp. (2.5ml) each dried herb: basil, marjoram, tarragon 
...Wet mix:
. 2 xlarge eggs
. 1/4 cup (60ml) olive oil
. 1/4 cup (60ml) vegetable oil
. 1 cup (240ml) plain yogurt (Greek style)
. 3 Tbsps. (45ml) Tomato paste (or Ketchup)
. 1 Tbsp. (15ml) Dijon mustard
. 1 Tbsp. (15ml) ancient grain mustard
. 1 Tbsp. (15ml) apple cider vinegar
. very generous sprinkle of Hungarian Paprika



PREPARATION:

. Pre-heat oven at 350F/180C/Gas 4...
. Position rack: 2nd level from the bottom of the oven.
. Prepare a muffin pan with paper liners.  
Note: oil spray will be used only right before spooning in the batter.



Wet mix:  
1. In a medium bowl, combine all the wet ingredients .  Blend until well combined.  
Dry mix:
2. In a large bowl, whisk together all the dry ingredients.
Assembly:
3. Add the wet mix into the dry ingredients.  Combine until there is no appearance of flour.  Do not over mix. Let the batter rest for 10 minutes.
4. Spray a very generous spot of oil into every paper liner.  Fill them evenly 3/4 of the way in order to achieve muffin dome caps.
5. Bake them for about 20 minutes in a dark muffin pan and 18 minutes in a lighter tray.   Remove them from the oven and let them rest ONLY 5 minutes before transferring them onto a cooling rack.  Note: When ready to peel the cupcake liners, be patiently gentle. 
Storing and re-warming:
.  If not planning to eat the muffins within the next two days, it's best to freeze them with their paper liners up to 1 months time is fine.
. When re-warming the frozen muffins, keep the paper liners on.  Set the oven on very low (250F/120C/Gas1) and slowly thaw and warm onto an oven tray for about 20 minutes.








Do enjoy this easily made savoury muffin.
Everything pairing with it will shine.


Have yourselves a wonderful weekend.
Flavourful wishes, 
Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.







Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.