You guys all right with this? Two muffin recipes in one week? I’m on a resistant starch muffin fun run!
These are awesome: VERY like real bran muffins, but, of course, grain-free and gluten-free.
A Word about Resistant Starch because Tigernuts are FULL of It!
As a quick reminder, or read the post here for greater detail, resistant starch is indigestible by humans; but when it reaches the intestines and colon it becomes food for beneficial flora. (Tigernuts are one of THE best sources of resistant starch.) This prebiotic occurrence benefits the bowels, blood sugar levels, and increases the biodiversity of the gut, giving the host (you and me!) better health overall. If we have a healthy flora population, we have a healthy gut; and a healthy gut means wellness.
One more detail about resistant starch, or RS. There are different categories. Tigernuts are considered RS2 or RS3. The reason this is important is that when you eat tigernuts they must be either raw (RS2) or cooked and cooled for the RS3 (also called retrograded starch) to form. So, you need to eat these muffins cooled if you want the RS benefits.
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Tigernuts aren’t nuts at all. They are little tubers. Eaten whole and raw they are chewy, crunchy and nutty, a little sweet. They are high in mono-unsaturated fats and low in poly-unsaturated fats~ that’s good, similar to olive oil, actually.
In addition to using the flour in baked goods, I like to use it like folks used bran or wheat germ in the 80s~ sprinkle it on top of my porridge, yogurt or smoothie! It really is nutty and yummy, so makes a good condiment. This is the easiest way I’ve found to incorporate the nutrition.
Enjoy these muffins plain, with butter, with butter and honey, or butter and chevre- lovely. Stud the batter with raisins or blueberries, if desired (see recipe for method).
Drink with tea or alongside soup. A classic recipe- yet super healthy.
Here is tigernut flour, if you’re interested: