Thanks to all your kind comments on my last post and the decision I have made regarding university and choosing to pursue my writing goals instead. Each one meant so very much to me.
If we were having a coffee date this morning I would tell you all sorts of things. I tend to share deep thoughts with people very quickly. Susan Cain would tell you that this is because I strongly identify as an introvert. My Dad would tell you its because in my family no topic is off limits. Both of these things are true. I don’t do very well with sticking to moderate topics of conversation for very long, and give me too many glasses of wine and very shortly I will start asking you all sorts of questions that get down to the deep and sticky parts that make you who you are. Lucky for me I met Chris, who is also a deep and sticky sort of conversationalist. Made for each other I tell you. Sometimes talking this way makes people uncomfortable. I think that if you enter into deep conversations without judgement, and give people a willing ear, then they are more likely to open up and tell you the truth that perhaps they have been longing to speak, but just haven’t found the right person to listen to them.
If we were having coffee this morning I would also be sure to bring along a plate of these muffins fresh from the oven. We would tear them open and smell the cinnamon in every crumb. We would enjoy the crunch of the seeds inside the soft fluffy gluten free crumb and ‘mmmm’ over the peanut butter background. Once we had eaten our fill I would tuck the rest of the muffins into a napkin for you to take home, because that is how I would say, without words, that I care about you.
I made these muffins with a new-to-me peanut butter from a company called ‘Blessed & Lucky‘. A friend (with whom I have had many deep conversations over coffee) recommended their cinnamon spice nut spread to me. After eating spoonfuls out of the jar as a dessert treat over the past couple of nights I really wanted to try to bake something with it. These gluten free muffins are the perfect morning tea treat. They are sweet from the apple purée and brown sugar, and moist from the smooth peanut butter. Each bite is filled with crunchy millet, and pumpkin and sunflower seeds. I used a combination of flours here, and a combination of baking powder and baking soda means the muffins rise high above the papers. These muffins are not like other gluten free creations that turn out stodgy and sticky and glue like on the interior. No, these are bakery level fluffy, moist and flavourful.
Won’t you come over for coffee?
Peanut Butter and Millet Muffins (gluten free)
Makes 8 medium muffins | gluten free | freeze well wrapped for up to 2 months
note: you can use 150 grams of plain flour to replace the total amount of flours and almond meal instead | if you cannot find Blessed & Lucky Cinnamon Spice Nut Spread, just increase the cinnamon to 1 teaspoon and use unflavoured peanut butter instead
- 30 grams brown rice flour
- 40 grams white rice flour
- 40 grams sorghum flour
- 40 grams almond meal
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup apple puree
- 1/4 cup milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3 tablespoons Blessed & Lucky Cinnamon Spice Nut Spread
- 1/3 cup brown sugar
- 1/4 cup + 2 teaspoons millet (uncooked)
- 2 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
- Preheat your oven to 190C (375F) and line 8 holes in a 12-hole (1/3 cup capacity) medium muffin tray with muffin papers. Set aside until required.
- In a large bowl whisk together brown rice flour, white rice flour, sorghum flour, almond meal, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl whisk together apple puree, milk, egg, vanilla extract, nut spread, and brown sugar until smooth and no lumps of nut spread remain.
- Use a wooden spoon to stir wet ingredients into dry ingredients until just combined.
- Add 1/4 cup millet, and pumpkin and sunflower seeds.
- Divide batter between muffin papers. Sprinkle reserved millet seeds over the tops.
- Bake muffins for 15 – 20 minutes. Rotate tray halfway through cooking time. Muffins are done when you can touch the tops lightly with your fingertip and they bounce back.
- Remove from oven and allow to cool.
- Store in an airtight container for up to two days. Best eaten on the day they are made.