With a secret ingredient, these Pistachio Lime Muffins are packed with delicious flavor and healthy ingredients. But they’re still deliciously moist.
Pea flour! Yup! I said PEA FLOUR! It’s a flour…made outta peas. Split green peas to be exact. In an effort to NOT make the typical split pea and *insert various meat here* soup, I wanted to find something different to make with the split peas I have in the pantry. PEA FLOUR! I said it again!
This is not an attempt to do the whole GF thing with these muffins. It’s a vain attempt at something different. Stepping outside of my comfort zone, if you will. Baking with an unknown ingredient to me at least. I mean, seriously. How many of you have heard of pea flour? Okay…those of you that are allergic to gluten PUT YOUR HANDS DOWN! That’s more like it…just a few of you. Y’see? It’s not something many know about. At least not in my circles.
So, I made pea flour. I gotta tell ya it wasn’t all that easy for me at least. I was using my spice grinder (aka coffee grinder dedicated to spices) to grind the peas into a flour consistency.
I strained it and re-ground. Then strained it again…and re-ground it again. And strained it ONE MORE TIME just to be sure there weren’t any – oh wait. I have to grind it one last time as there are a few little pieces floating around in that powdery green fluff.
FINALLY! It met my inspections. I took 1/2 cup and added 1/2 cup of whole wheat pastry flour and 1 cup of cake flour. I figured the pea flour and whole wheat pastry flour would be pretty dense so I should add some cake flour to lighten it up. Then added some baking soda, baking powder, and salt. I whisked it to remove any extra lumps.
Then I added some cloves, allspice, ginger, cardamom, and cinnamon; stirring with a whisk to combine.
Finally, I added the chopped pistachios.
Then I combined sour cream, apple sauce, milk, egg substitute, vanilla extract and sugar in a small mixing bowl; stirring until the sugar is dissolved. Make a well in the center of the flour mixture. Add milk mixture to flour flour and stir until combined.
After lining 16 muffin cups with paper and spraying them with cooking spray, I filled them 2/3 full with batter.
Then I put them in a 350 oven for 15-18 minutes or until a toothpick inserted in the center comes out clean. All the while, it was doing this outside:
I let them cool in the pan for about 5 minutes, and then moved them to a wire rack to continue to cool.
They weren’t green like I thought they might be. I don’t know why I thought the pea flour would make them turn green, but I thought they would. *shrugs*
While they’re cooling, combine the powdered sugar with the lime juice and stir until well blended. Allow to sit a minute before topping the muffins. Spoon over muffins and swirl to coat the top of the muffin.