Homemade muffins are simple to make and easy to enjoy. They can be an alternative to breakfast porridge, while still being nourishing and satiating. They also are a great portable option for lunchboxes, picnics and travel of any sort.
We love them when prepared with a natural sweetener, like maple syrup, but they can be savory, too. In this recipe, we combine zucchini with a mix of sweet and pungent spices, chopped cashews and a little seaweed for a hint of the salty taste. The zucchini also provides extra moisture and softness.
This recipe is balancing for all doshas, however if you are experiencing a Pitta imbalance, which can result in symptoms like inflammation, migraine headaches, acne, stomach acidity, irritability, competitiveness or heavy periods, you may want to omit the asafoetida (hing) as there is already an excess of heat in the system.
Augmenting and Extractive
SERVES: 4-6 (12 muffins)
PREPARATION TIME: 40 minutes
You'll need:
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1 ½ cup spelt flour - use 1 cup spelt grain if you mill your own
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¾ cup barley flour - use ½ cup barley if you mill your own
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1 ¼ tsp salt
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2 handfuls grated zucchini
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½ cup chopped cashews
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2 tsp ground coriander
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2 tsp fennel seeds lightly ground
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1 tbsp dried cilantro leaves
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1 Tbsp seaweed such as arame, hijiki, or kelp
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4 tbsp ghee or olive oil
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½ tsp cinnamon
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1 tsp chopped rosemary
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⅛ tsp asafoetida
Here's how:
Preheat your oven to 180 C / 350 F convection oven, add 20 C or 70 F for a conventional oven.
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Prepare the muffin tin or ramekins for baking. Line with ghee or parchment paper cups.
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Combine all the ingredients with enough water to form thick batter.
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Scoop the mixture into the prepared baking dish.
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Press extra cashews on top if desired.
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Bake for 20-30 minutes until a toothpick comes out clean.
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