Yeees, I just finished my exam assignment this very moment! Two extremely good looking paper copies are lying here right beside me, ready to be handed in first thing tomorrow. I love this feeling of having accomplished something, even if it isí? ?í? just writing an assignment, but it just feels great and makes you feel at ease.
I am not pretending that I have not enjoyed this intense study time (if that’s what I should call it) because I have actually been doing a lot of my favourite things, including cooking and shooting. Whenever an exam period begins, I clear my schedule and set my mode on alone time and become very structured – this allows me to actually get up early, work out, write, prepare lovely meals in between and mainly relax in the evenings. I love this way of life, so simple and still really productive.
This is also some of the reason why I am not on of those who end up with an empty fridge and an extra pound at the end of a difficult task. I am actually the opposite – and this time around I have even stuffed my fridge with lovely muffins and beetroot cake.
These lovely muffins was actually gonna be my celebration cakes, but I gotta be honest with you – they are looong gone! My celebration today is gonna be with one of my old favourites Beetroot & Chocolate Cakeí? ?í? you can even see the latest version (which I am eating as writing) here on Instagram.
But I am still gonna share this newly developed recipe with you, because there is a reason why these wonders are long gone, they were pretty damn tasty. Once again I have played around with using chickpeas in my baking. I am a huge fan, mostly due to the fact that you can skip the refined flour and fat and instead have a moist cake loaded with protein andí? ?í? filling carbohydrates.
This time around I wanted to make a batch of muffins with one of my favourite combinations – white chocolate and berries the kind of cake that melts on your tongue and makes you wanna eat them all. Funny thing here is that you can actually eat them all without flipping your energy balance upside down. These muffins only contain 100 kcal each (and this is including the white chocolate!!) so if you slip and devour the whole batch you can still have dinner without feeling guilty.
When baking with beans I always add a lot of yummy ingredients to boost the flavours and fill the cake with aroma. These cupcakes are flavoured with lemon zest, vanilla, cardamom and of course sweet, aromatic and amazing danish strawberries. I had actually planned on making a raspberry filled batter, but then I saw these wonders, the very first danish strawberries – grown in a green house – but still I wanted to include them in my muffins. And I must say they are a perfect fit with both the lemon, vanilla and white chocolate, yum!
I have gotten so much wonderful feedback on the beans cakes already posted here on the blog, so I truly hope that this one will win over your tastebuds once again and this time fill you up with summer and sunshine.
This batter is a bit sticky and paper cups will be a disaster since they will swallow all of the muffin on its own – I’ve been there and it sucks. So use silicon muffin cups instead or make sure to grease the cups you’ve got.
Strawberry muffins with white chocolate & chickpeas
Makes 12 muffin
1 cup cooked soaked and cooked chickpeas (240 g) – equivalent to 1 14 oz can drained
3 medium/large eggs
3 Tbsp honey (75 g)
6-8 fresh strawberries, depending on size (around 150 g)
1,7 oz white chocolate (50 g)
1 tsp baking powder
Vanilla beans from 1 pod or 2 tsp vanilla extract
Zest from 1 organic lemon
1/2 tsp ground cardamom
A pinch of salt
1. Preheat oven to 350í? ?í? í? ?í? °F/175í? ?í? í? ?í? °C
2. Use a blender to make the batter. Add everything besides chocolate and strawberries and blend until you have a creamy and liquid batter. Transfer into a bowl.
3. Wash and rinse strawberries and slice them into smaller pieces. Roughly chop the white chocolate and add both ingredients to the batter and give it a stir.
4. Divide batter into muffin cups and bake in the oven for 25 min. Remove the muffins from the oven and set a side to cool until they seem firm.
Enjoy the muffins as a part of your breakfast, a snack or serve it with a scoop of vanilla or coconut ice cream as a dessert.
Bonus info: Each muffin contains 100 kcal
Happy cake eating and love