Chickpea Flour Muffins 鷹嘴豆瑪芬

It’s been cold the past few weeks and the thoughts of warm aroma from baking some delicious desserts crossed my mind. So my kid and I together made some chickpea flour muffins during the two long weekends. This is the first time we used chickpea flour instead of regular flour. Surprisingly, the result turned out quite well! 這幾周天冷, 想到家裡飄著甜點的溫暖味道, 就抓緊機會趁孩子長周末時一起做了用鷹嘴豆粉代替麵粉的好吃瑪芬. 其實這是頭一回買鷹嘴豆粉來做甜點. 沒想到效果還不錯呢!

I googled and found a recipe from A Sweetalternative.com. The joy of homemade baking comes from being able to experiment with various ingredients. Whether reducing sugar and oil or substituting different types of oil and flour, it’s all possible! The only thing that you might want to keep in mind is the texture and flavor compared to the original recipe will be different. haha. But enjoying something that’s both comforting and healthy, with a sense of accomplishment, is truly wonderful~~~~我找了網路上A Sweetalternative.com 的配方試做. 這手作的樂趣就是在於很多材料可以換來換去當實驗. 減糖減油或換成不同的油跟部分粉類? 沒問題! 唯一差別就是可能口感跟風味會跟原食譜的不一樣. 但是吃起來安心健康又有成就感, 多好呀! `我找了網路上A Sweetalternative.com 的配方試做. 這手作的樂趣就是在於很多材料可以換來換去當實驗. 減糖減油或換成不同的油跟部分粉類? 沒問題! 唯一差別就是可能口感跟風味會跟原食譜的不一樣. 但是吃起來安心健康又有成就感, 多好呀!

Here’s what I copied from the original recipe. You do the same as making regular muffins. 做法跟一般瑪芬相同, 把所有乾性材料與濕性材料混合均勻即可. The ingredients are : 原配方材料截圖如下:

Ingredients

• 2 cups chickpea flour 兩杯鷹嘴豆粉
• 1 cup berries or chopped fruit (either fresh or frozen. Alternatively you can substitute 1/2 cup chopped dark chocolate instead of berries or fruit.)一杯新鮮貨冷凍莓果或是切碎的水果. 也可用黑巧克力取代
• 1 cup unsweetened applesauce 一杯無糖蘋果泥
• 1/4 cup maple syrup 四分之一杯楓糖漿
• 1/3 cup olive oil 三分之一杯橄欖油
• 1 teaspoon pure vanilla extract 一茶匙香草精
• 1 teaspoon vinegar or lemon juice 一茶匙醋或檸檬汁
• 1 teaspoon baking soda 一茶匙 小蘇打粉
• 1/4 teaspoon salt 四分之一茶匙鹽

Oh well, I do love to make changes to recipes on my own. While making the chickpea flour cakes and muffins, instead of maple syrup, I used honey. When I didn’t have applesauce, I used homemade apple-cranberry sauce, a holiday gift from my neighbor. I did make sure to pay attention to the sugar content of these substitutes though, and the result was still delicious! Come take a look at the photos! 我做東西的確很愛擅自更改食譜, 這些做出來的蛋糕瑪芬, 需要的楓糖, 我換成蜂蜜, 沒有applesauce 就用了鄰居給的自製蘋果蔓越莓果醬. 然後注意這些替換品的含糖量, 做出來的還是很好吃的喲! 來看看照片吧~

1. Chocolate chips chickpea flour cake巧克力豆鷹嘴豆蛋糕: I wasn’t able to find a muffin tin so I used this rectangle cake mold I had on hand. I added semi-sweet chocolate chips since I was a little craving for chocolate. The texture of the entire cake turned out quite dense, possibly because I used only about half of the oil and substituted the rest of the moisture with milk and a bit of yogurt. If I had reduced the oil by just about a third, it might have been moister. While warm, it had a delightful aroma from the chickpea flour, but once cooled, it became rather dry. I wasn’t quite satisfied with the texture this time. Since I still feel discomfort in the throat each time I swallow, the dry texture would make it difficult for me to swallow and prone to choking. I had to enjoy it with a glass of milk. XD But the kid found it very delicious. haha. 一時找不到瑪芬專用烤模, 隨手用了這種蛋糕模, 突然想吃巧克力, 加了semi sweet chocolate chip, 整個蛋糕很扎實, 可能是我只用了接近一半的油, 其他水分用牛奶跟一點優格替代. 如果只減差不多1/3油量, , 應該會濕潤些. 趁熱吃有豆粉的香氣, 涼了就會蠻乾的. 這次我不太滿意口感. 主要是太乾, 我的喉嚨還沒完全恢復, 不太好吞. 容易噎住. 得搭著牛奶享用. 但是小孩覺得很香. XD

2. Blueberry Chickpea Flour Muffin藍莓鷹嘴豆粉瑪芬: I used a bit more oil this time and threw in some yogurt and half a cup of protein pancake mix. The texture was much moister than last time! It tasted so good while still warm and a bit dry while cooled. But no worries. Just a quick 10 secs in the microwave and it tastes just as delicious as freshly baked! 這次稍微用了多一些的油, 一樣亂加優格跟半杯的protein pancake mix. 這次使用冷凍藍莓, 口感比上次的濕潤多了, 熱熱吃超讚~ 冷了就略乾. 但是不用擔心, 微波十秒就跟剛出爐的一模一樣好吃囉!

Okay, for the third attempt, I added even more oil and blueberries. The texture of the cake turned out quite similar to last time but it was even moister. We even shared a few with our neighbor! Haha. 這第三回把油再加多一些, 藍莓也增量, 出來的口感跟上回的藍莓口味接近, 比它更濕潤些. 我們還送了幾個給鄰居奶奶嘗嘗呢! 哈哈.

After three rounds of testing, I think we can definitely use chickpea flour to replace King Arthur Bread flour in our pantry. It’s just so exciting to think about getting more protein and good-quality starch in the desserts we make at home. 經過這三回測試, 鷹嘴豆粉應該可以正式取代King Arthur Bread flour了. 想想能在偶爾做的甜點裡多吃到一些蛋白質跟優質澱粉, 就很開心!

Next time, we are gonna try to make the German-style egg tarts using chickpea four! 😀 下次要挑戰用鷹嘴豆粉做德式蛋塔!

Reference:

1. Recipe 食譜來自Asweetalternative.com. 原食譜是無麩質的喔~ It’s gluten-free.
2. Chickpea flour that I used this time. There are many other brands sold on Amazon. Sprouts Farmers Market also sells a few. 我用的鷹嘴豆粉. Anthony’s Organic chickpea flour. Amazon 上有很多品牌參考. Sprouts 也有在賣不同品牌的喔!