These muffins are fragrant, spicy and flavorful. They make a great grab and go breakfast or snack. The use of unrefined sugars provides a caramel flavor. The basic recipe uses drained quince sauce, which is similar to apple sauce. When they are in season, I add diced fresh quince. Since quince is a dryer fruit than apples or pears, it can be directly added to baked recipes without causing problems with excess moisture.
Now that I follow a “No white stuff” diet per directions from my cardiologist, I need to adjust. This recipe uses a lot less “white stuff” than traditional recipes, but it still should be enjoyed in moderation. Quince, Old fashioned oats, pulse flour (yellow split peas) all add fiber and micronutrients to make a heart healthy muffin.
1/4 cup canola oil
1/4 cup coconut oil
1 cup yellow split peas puréed with Noyaux water*
1 cup drained quince sauce (similar to apple sauce)
1 tsp vanilla extract
3/4 cup ground oatmeal flour
3⁄4 cup all-purpose flour or all-purpose flour blend
1⁄3 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1⁄2 teaspoon salt
1⁄4 teaspoon ground allspice
1⁄4 teaspoon ground ginger
Split Peas Puréed with Noyaux Water
Grind dry *toasted yellow split peas in a food processor or blender to make a flour. Mix about 3/4 cup flour with small amounts of Noyaux Water made from roasted apricot seeds (unflavored water can be used) Let sit for a few minutes and then readjust balance of flour to water until the mixture forms the consistency of canned pumpkin.
Mix streusel ingredients in a bowl.
Prepare Muffin Batter
Preheat oven to 400°F. Rub muffin pans with a clump of coconut oil that was hardened in the fridge.
Beat egg in a large mixing bowl with oil. Add split pea purée, vanilla and drained quince sauce.
In a separate bowl, combine flours, sugar, baking powder, soda, cinnamon, salt, allspice and ginger.
Stir dry mixture into purée mixture just until flour is moistened. Optional ingredients such as raisins, nuts, diced fresh quince, or dried fruits can be added at this time.
Sprinkle about 1 tsp of struesel into bottom of each muffin cup. Spoon batter into prepared muffin tin. Top each muffin with about 1 tsp streusel.
Lightly toast any leftover streusel to use as granola.
Bake 15 minutes, or until top of muffin bounces back when touched or a toothpick inserted into center comes out clean.
Additional Sources of Information
The Nutritional Value of Yellow Split Peas April 26 2016.
Calories in Yellow Split Peas. https://www.caloriecount.com/. Accessed May 31, 2016.
Pulse flours to the fore. Jeff Gelski. Nov. 13, 2014. Accessed May 31, 2016.
Lentil Apple Muffins. USDA Dry Pea and Lentil Council. © 2016 USA Dry Pea & Lentil Council. Accessed May 31, 2016.
Yellow Peas Pack a Punch. November 18, 2013
“Types of Oats”. The Whole Grain Council. Retrieved May 30, 2016
* I used freshly ground dry yellow split peas all winter long with no problem. When the thermometer topped 100 ° F, the “grassy” smell emerged from my batter. To prevent this from happening, it is best to toast the peas prior to grinding during warm weather.