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Muffins XXXIV, Peanuts

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Ingredients for 9 servings:

  • 200 g peanuts, blanched, roasted, ground
  • 300 g chickpeas, ground
  • 1 ½ tsp herbal salt
  • 1 bag of baking powder, for 500 g flour
  • 1 pinch(s) of sugar
  • 1 tbsp ground blue fenugreek
  • ¼ tsp ground turmeric
  • 500 ml mineral water, carbonated, possibly a little more
  • Fat, for the muffin cups

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, egg-free, dairy-free, vegan

Briefly roast the peanuts in a hot, dry frying pan, then grind them. First, mix the dry ingredients thoroughly, then gradually add water and mix on medium speed for about 5-7 minutes. Grease the muffin cups and pour about 2 tablespoons of batter into each cup. Place in a cold oven and bake at approximately 140°C (convection oven) for about 30-40 minutes. Use a needle to check the dough is done, but you’ll see how it’s done. My own recipe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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