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Persian Muffins With Chickpea Crumble

Yields 8 Prep Time 15 min Cook Time 20 min Total Time 35 min

Ingredients for the Muffin

1. 6-8 Strands saffron
2. 1 Orange zested
3. 1 Lemon zested
4. 15 g or 1 tbsp Lemon juice
5. 40 g or 3 tbsp Water
6. 100 g or 1/2 cup Plain yogurt
7. 2 Eggs
8. 20 g or 2 tbsp Zirisk (barberries)
9. 20 g or 2 tbsp Slivered almonds or pistachios
10. 90 g or 1/3 cup Melted butter
11. 125 g or 1 cup Yellow sugar
12. 180 g or 1 cup +2 tbsp Nextjen All Purpose Baking Blend (flour)
13. 11 g or 2 tsp Baking soda
14. 25 g or 2 tsp Chickpea crumble (or toasted chickpea flour)

Ingredients for the Chickpea Crumble

1. 100 g or 1/2 cup White sugar
2. 100 g or 1/2 cup Toasted chickpea flour
3. 50 g or 1/4 cup Butter
4. 2 g or 1/2 tsp Salt
5. 2 g or 1/2 tsp Rose water
6. 2 g or 1/2 tsp Cardamom
7. 2 g or 1/2 tsp Cinnamon
8. 1 g or 1/4 tsp Ginger

Instructions for Muffin

1. In an electric mixer, with the paddle attachment, mix saffron, zests, lemon juice, water, yogurt, eggs, nuts, zirisk, melted butter and sugar for 2 minutes (should turn yellow from the saffron).

2. Add flour, baking powder and chickpea crumble and mix for 1 minute.
3. Scoop batter into buttered or paper-lined muffin tins.
4. Sprinkle more chickpea crumble on top of muffins and bake at 350°F for 12 minutes.

Instructions for Chickpea Crumble

1. Mix all ingredients in a bowl, by hand.
2. Spread on a cookie sheet and bake at 250°F for 10-15 minutes.