WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Thursday, December 20, 2012

Mung Flour Blood Orange Muffins(Gluten free,corn free,dairy free,soy free)

Mung beans do fall under the "legume" heading though apparently they are a "cousin".

Known for being easy to digest.(No gas! LOL) . Great nutrition. I had found a bag at the Indie/Paki market and have been trying to decide what the best way to try it would be.

FYI: It is also know as Moong flour - read the labels carefully- I believe there is also a lentil flour that may be called moong dal flour- not that lentil flour is bad it is great, but if you want mung bean flour in particular it is easy to get confused.

I also had a handful of blood oranges from my tree left- why not?

These did not "rise" the way I had hoped, perhaps my mix needed a bit more flour. But what they lack in looks they make up for in taste!

After mixing I tasted- I was slightly alarmed. Mung flour has a slight bean flavor and it was almost a tiny bit peppery- but though it was foreign it was not unpleasant. Also, I know from using chickpea flour that when it is raw the flavor is very different then once it is cooked.

Just thrilled with these muffins. No bean flavor at all or pepper after being baked. Transformed into a creamy orange flavor we just loved. Next time, a bit more flour. Might use 2 eggs since I opted to skip the guar gum(figured pushing my luck with mung and guar and Abby's allergy bucket.)

Tender, sweet, subtle orange flavor. Not beanie at all! Really a new favorite!

Fun too! Who else is going to bring Mung and Orange muffins to coffee? :-)

Makes 10-12 muffins

wet ingredients

1/4 cup coconut oil, softened but NOT melted
1/2 cup granulated sugar
1 egg
1/2 cup fullfat coconut milk
2 tablespoons orange zest, finely grated
1/2 cup fresh orange juice

dry ingredients

1 cup gluten free all-purpose flour, sifted
1 cup mung flour
3 1/2 teaspoons baking powder
3/4 teaspoons salt

Heat oven to 400ºF. Grease a 12-cup muffin pan well with oil or liners.

Using an electric mixer or by hand, cream coconut oil in a medium-size bowl. Gradually add sugar; continually beating until light and fluffy. Add egg and beat in well. Stir in milk, orange zest and juice.

For the dry ingredients, Add flours, Add baking powder, and salt; sift again(or just a good mix). Add flour mixture to the wet mixture and stir just enough to moisten the dry ingredients. DO NOT BEAT.

Fill greased muffin pans 2/3 full and bake for 10-14 minutes(golden brown). Remove muffins immediately from pan. Can be served hot or at room temperature.


Kristy Williams said...

Sounds yummy. Gotta file the mung bean info for a future trial with the kiddos. "Holly" can't do legumes, but maybe mung...

Diane said...

You would have to look it up and find out for sure whether they would be safe or not. Abby's major issue is just soy, and dark beans.

There was a site that talked about why it is a legume, and why it kind of is not :-) If I can find the article I will send it your way. The flour was around 4 dollars for 4 pds- not bad!

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