Delicious Simple Spice Muffins

I had my first success with incorporating potato flour into a muffin recipe today. According to the flavor text on the bag of potato flour I bought at the health food store, it will lend a "moist crumb" to baked goods. From my own experience, most dehydrated and ground vegetable matter (fruits, tubers, coconut, etc.) will lend something similar to baked goods because the fiber these flours contain will absorb water as soon as they hit the batter, rather than absorbing water in the oven. They will actually retain water in the oven, hence why they help baked goods retain their moisture. With only a tablespoon of additional potato flour, these muffins retained just the right amount of additional moisture. They are great for breakfast.

Ingredients:

Wet
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1/2 cup flax seeds
1 cup cold water
1/4 cup + 2 tablespoons agave nectar
1 teaspoon pure vanilla extract
1/2 teaspoon salt

Dry
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1 cup Garfava flour (Garbanzo & Fava bean flour)
OR
1/2 cup garbanzo flour & 1/2 cup Fava bean flour

1 tablespoon potato flour (NOT potato starch!)
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon aluminum free baking powder

(Look, ma, no xanthan gum!)

Directions:

Preheat the oven to 350 degrees F. In a coffee grinder, grind all of the flaxseed (at once or in parts) and set aside. In a mixing bowl, combine the cold water, salt, agave nectar, and vanilla, and stir until everything is evenly dissolved and incorporated. Add all of the ground flaxseed at once, and stir until it is evenly incorporated. Allow this mixture to sit for at least 10 (preferably 15) minutes for the flax "gluten" to develop. In a separate bowl, combine the garfava (or garbanzo and fava bean) flour, potato flour, cinnamon, ginger, and baking powder, and stir until they are evenly incorporated. When the flax mixture has properly thickened, use a sifter or strainer to sift all of the dry flours (at once) on top of the wet mixture. Stir vigorously. You may have to wait a while for all of the lumps to soften to the point where they can be incorporated into the batter.

When the batter mixed to the point where it is evenly incorporated (it will be a little thick), divide it into about 8-10 medium muffin cups and bake for about 20 minutes at 350 degrees (F). When they're done, the muffins will all be slightly bronzed on top. Smoothing out the tops of the muffins before baking will prevent any "thorns" of batter from sticking out and turning black during the baking. Allow to cool a little before serving and/or consuming.

I'm working on a variation of this recipe that will produce more muffins.