Bear Muffins

We are all creatures of habit, or rather to say, humanity loves a ritual, or maybe that’s just to say, I love a ritual. The ritual of the bath, the ritual of the fire in the woodstove, the ritual of making sure we soak in the wood-fired-hot-tub every new and full moon (that’s a new one over here). Sweetheart and I aren’t always together, he travels frequently, we spend some time in NYC, we are out in the world, honestly, more often than not (where I try not to get freaked out by the disturbing lack of rituals in place when, say, one is eating boiled peanuts for breakfast in the lowlands of Mississippi… breathe sister, for this is the world and it is glorious). When we are together, though, two snug bugs in our old farmhouse, our days form a pleasantly worn pattern like the sound of a foot-treadle sewing machine, in and out with our carefully calibrated daily rituals of acknowledging beauty (which, let’s be honest, are mostly just about food and when to have it). We have long loved the ritual cup of tea in the evening, before bed, with generous spoonfuls of our bee’s honey put right in the hot water to melt off the spoon. We try not to be too precious with the honey we harvested last fall (it’s good for the soul + body + sinuses we say!), but it still feels insanely indulgent to actually eat it. And, since we can’t abide caffeine at the late hour (and because I grew up drinking it when Mama would enact a similar ritual of fixing it and reading to us while we drank it before bed ONE CHAPTER ONLY NO MATTER HOW MUCH OF A CLIFFHANGER IT IS), we drink Sleepytime Tea. Waiting for it to steep the other evening and looking at the iconic box in the pantry, it occurred to me, we live the life of the Sleepytime Bear:sleepytimebear With his cat, who flops, laid out like a hot breakfast on his worn-in oriental rug…IMG_3325 And his roaring fire…IMG_2215 His strange window full of jewel-bottles and plants…10684104_563492667088815_1013671846_n and his radio, and his cotton night gown, and his club chair, and his basket full of antlers or whatever. I mean look at him! The Sleepytime Bear knows what’s up. Basically, he’s our aspirational life model and we. are. nailing. it. Except for one thing… when I mentioned the startling similarities between the bear’s sweet set up and ours, Sweetheart said: Yeah, but he has muffins. Well, damn. Indeed he does.sleepytimebearcloseup We decidedly never, ever have muffins. BEAR LIFE FAIL. Luckily/fortuitiously/as if she could read our bear-minds, the next day, Mama sent me this muffin recipe, which employs chickpeas, almond flour, and olive oil in lieu of butter and white flour and has a healthy kick of cardamom and lemon (one of our/the bear’s probably favorite flavor combos). Once made, they have now and forever been named: Bear Muffins. Enjoy, and keep on living the life like a bear, one ritual at a time. bearmuffincloseup

Bear Muffins

adapted from the CIA

1 3/4 cups chickpeas (1 15 oz. can), drained and rinsed
Zest from two lemons
Zest from one orange
The juice from those lemons
The juice from that orange
1/4 cup extra virgin olive oil
1/2 cup granulated sugar
2 eggs, yolks and whites separated
2/3 cup whole wheat or regular flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
2 tsps ground cardamom (I love cardamom, so I keep upping it every time)
1/3 cup almond flour a handfull of sliced almonds
1 1/2 teaspoons granulated sugar (I use sugar in the raw or demerara)

—Spray a muffin tin with cooking spray (or flour them or line them with cupcake papers).
—Purée the chickpeas in a food processor until smooth.
—Add the lemon and orange zest and juice, olive oil, sugar, and egg yolks. Purée until smooth.
—Sift together the flour, baking powder, salt, and half the cardamom.
—Stir in the chickpea mixture, then add the almond flour.
—Beat egg whites until they hold semi-soft peaks. Fold the egg whites into the batter.
—Break up sliced almonds with a knife and combine with sugar and the rest of the cardamom in a small bowl. Set aside.
—Scoop batter into muffin tin.
—Sprinkle each muffin top batter with some of the almond-sugar-cardamom mixture.
—Bake 12–13 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
—Let cool and then gently knife each muffin out of its tin.
Makes 12 muffins. I usually double this recipe to make 24. Cause they’re delicious and you know that’s how the bear would roll. Because the frothiness of the whipped egg whites will fall if left to sit, if doubling, it’s best to bake two muffin tins at once if you have them.
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