When I first started hanging out with this guy, William, he practically lived off of plain spaghetti, Kraft mac + cheese with peas, and Costco almond poppy seed muffins.
Naturally, I immediately began making shared meals chock-full of vegetables and inviting him along for bike to the market afternoons to buy beets and greens. I hadn’t a thought for the picky tastes of a guy who’d grown up favoring frozen peas as the sole vegetable of choice for most meals—and in those early days of a new relationship, he did not once balk at the sudden change.
The two of us joke often about how I hooked him before he was exposed to all the crazy. Since I was easygoing for approximately two days before all the guards came down, he either liked me in spite of it, or I have magical charms I had not considered.
It is safe to say much has changed since those early days: There hasn’t been mac + cheese in the house for ages and William’s desire for pasta without a bunch of greens and things is a thing of the past. Also, I’m fairly sure my crazy has ratcheted up a few notches.
I think I’ve only kept him around because I have a knack for muffins.
After his initial request and changing one ingredient at a time for approximately four batches, William proclaimed these absolutely perfect. Over the past month, he’s eaten approximately twenty muffins and is still asking for more rather than proclaiming a need for a break. It is an all-time record.
Perhaps it’s the opioids. :)
Almond Poppy Seed Muffins, makes 4 jumbo-sized muffins
1/2 cup (55 grams) almond meal
1/2 cup (70 grams) millet flour
1/4 cup (35 grams) brown rice flour
1/4 cup (50 grams) cane sugar
2 Tbs. (12 grams) arrowroot starch
1 Tbs. ground flax seed
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. xanthan gum
1 Tbs. poppy seeds
3/4 cup non-dairy milk
1/4 cup canola oil
3 Tbs. aquafaba or 1 Tbs. ground flax + 3 Tbs. warm water
1 tsp. almond extract
1-2 tsp. fresh lemon juice
- Preheat oven to 350 degrees F. Prepare a muffin tin with muffin liners or a light coating of oil and flour.
- In a large bowl measure out the and mix the dry ingredients and then set aside.
- In a separate large liquid measuring cup, stir together the milk, oil, aquafaba, almond extract, and lemon juice.
- Pour the liquids into the dry ingredients and mix until it just comes together.
- Spoon into the muffin tin and bake for approximately 25 minutes, until a toothpick comes out clean.