Didn’t I just upload this recipe? Yeah. And It’s getting changed again? Yeah. The endless march of recipe variations trundles ever onwards on its implacable path. Basically what I’m doing is changing the name and splitting the recipe in two parts, but keeping them together as they’re still practically the same. The idea is that eventually there’ll be more variations and they’ll either fall into the fruit or vegetable category and yes, I know squash is a berry. Put it in a trifle and see how it fares. I’ll post the recipe for these here and I’ll update the Quinoa Flour Muffins page. Today is a basic, but very useful tweak, I left out the pumpkin and spices and tried freshly puréed mango. I should say that I never use canned, histamine intolerance and what have you, so I can only guess that canned stuff, if even available, might be okay. My purées are just fruit and a dash of water so if yours contains sugar then you may have to adjust the sugar. I do wonder how much these need the sugar really. They do have the problem of being gritty if the sugar isn’t mixed enough. It seems to be a problem with a lot of free-from flours, at least in my experience. I find the less sugar the better they are texturally. I also don’t like them too sweet. Now, though there are only two variations, I don’t see why you couldn’t try this out with any other fruit purées and spice blends. Apple pie spiced muffins? Cinnamon and sultana pumpkin muffins? The possibilities aren’t endless, but there are certainly options to those willing to dare.
I did find the taste a little lacking, the quinoa flour is a strong flavour and the mango wasn’t extraordinarily sweet. Still the texture was the same and thanks to melting the butter, any oil would probably work, but I’ll add it when I try it, they just popped out easily with no tearing. I actually gave these to my nieces and nephew and they loved them. I called them cloud muffins, it just sounds nice. Nothing much to add here, these are different from what I’d call muffins, they’re very light, too light to be compared to cupcakes (Don’t get me started on those, I was something back in the day….way back when) or something similar. They’re their own animal, take them as they are and you’ll probably go far. Nothing much else to add. I will say that with all my testing I’ve done with quinoa flour it seems to yield a very light baked good, one that can develop a crust and is a flour somewhat similar to buckwheat, but without its hold. I’ll keep trying it out while I work my way through the expiring flour and see what else can be created with it. I’d rank it as my second favourite free-from flour, buckwheat being the first naturally. Fun, fun, fun and now we update the recipe page. Later.
100g Mango Purée
1 Large Egg
60ml Olive Oil
1/2 Tsp Vanilla Extract
90g Quinoa Flour
1/2 Tsp Baking Soda
1/4 Tsp Baking Powder
Makes 6 Muffins.
Can be frozen.
1. Pre-heat the oven to 175c (Fan). Grease and Flour (Use Brown Rice Flour) a Muffin tin with Butter. Melt the butter to help coat the tin.
2. Whisk together the Wet Ingredients until smooth and combined. Then whisk in the Dry Ingredients until a thick, but stirrable batter has been formed. Add a little Water if too thick.
3. Pour into the prepared tin, filling about 2/3’s full. Bake for 12-15 minutes until golden brown and a skewer comes out clean. Rest for 10 minutes and then remove to a wire-rack to cool completely.