As I continue making almond milk, I keep generating more almond pulp. So my quest for recipes to use it up, goes on. Stored in the fridge, or freezer for longer term storage, nut pulp can easily become a baking staple. Today, I made muffins from The Muffin Myth Blog using nearly a 1:1 ratio of pulp and flour. For flour, I used some of each of the three kinds of homemade sprouted flour that I made recently (Emmer Grain, Kamut Wheat, and Spelt).
The muffins are moist, but not gooey or gummy, and so very tender.
Almond Pulp Muffins with Cherries and Chia
Makes 12 regular size muffins.
1 heaping cup (about 20) pitted and halved cherries (I had no fresh cherries, so I opened a can of Montmorency Cherries, but they were quite mushy. Fresh Bing Cherries, or thawed frozen dark sweet cherries would be best, I think.)
¼ cup unsalted butter, melted and slightly cooled
1 cup packed almond pulp (homemade almond milk byproduct)
scant ½ cup honey (I used ¼ cup.)
1 tsp vanilla
¾ cup plain yogurt
1 tbsp chia seeds (I used 1 tbsp ground chia seeds.)
1 ½ cups whole wheat pastry flour (I used a mixture of homemade sprouted flour… ½ c Emmer Grain, ½ c Kamut Wheat, and ½ c Spelt.)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ cup slivered almonds (I used sliced because it’s what I had.)
Preheat oven to 350°F. Line 12 standard muffin cups with muffin liners or squares of parchment paper. (I use a King Arthur Flour muffin pan, so the muffins slide out easily. No need for lining the muffin cups except for aesthetics.) Pit the cherries by slicing in half then twisting to separate the two halves. Remove pit with fingers. In a medium-sized bowl, whisk together melted butter, almond pulp, eggs, honey, vanilla, yogurt, and chia seeds. Set aside. In a smaller bowl, whisk together flour, baking powder, baking soda, and salt. Stir the dry mixture into the wet just until combined but still a little lumpy. Fold the cherry halves into the batter, and spoon into the muffin tins. Sprinkle the tops with slivered (or sliced) almonds. Bake for 18-20 minutes until muffins are puffed and golden and toothpick inserted in center comes out clean. Let cool in the muffin tins for about 5 minutes, then transfer to wire cooling rack. Recipe by The Muffin Myth www.themuffinmyth.com