Dairy & Gluten-Free Jumbo Extra-Large Super-Sized American (Protein) Muffins
“Those who do not know silicone are condemned to repeat numerous acts of exasperating bakeware-scrubbing” – A. Sward, 2012. It’s true, ever since I stumbled into the world of silicone baking, I haven’t been able to look at regular bakeware without smirking. Call me lazy. What can I say? I used to loathe scrubbing bakeware, particularly during the times when, after finally scrubbing the whole thing clean (cursing its quote unquote nonstickness), I’d realize I accidentally scratched its surface – nooooo! Maybe I was a fool to have taken the word nonstick at face value and consequently not used sufficient butter or oil to line my baking trays. Oh well, that’s a thing of the past now because once I met these guys, well, out went all my regular baking trays. I just love silicone baking. I love it because nothing sticks and you don’t need to oil or butter them (which adds negligible but notable kcals to the mix.) With silicone, you bake and then WOOP: just flip the tray over (I made an inane video to demonstrate this, watch it here).
Anyways, bla bla bla, let’s talk about these muffins. I baked them inside this recently acquired silicone baking tray beauty. It’s called a ‘Jumbo Extra Large Super Sized American Muffin Tray,’ a title that makes me laugh because could they cram any more modifying adjectives in there to highlight the size of the muffins? It’s also very amusing how the words ‘jumbo’, ‘extra large’, and ‘super size’ are used in conjunction with ‘American’ as if all muffins in the US were de facto jumbo! Interestingly, if you look at the US version of the same type of baking tray, you’ll notice that there it’s just called a ‘Large Muffin Pan,’ hehe. Back to the muffins though.
Blend ingredients together and bake inside this beast of a tray at 160 C (320 F) for about 40 minutes or until, upon stabbing, your stabbing utensil comes out clean.
Macros per Serving (out of 2):
40.6g carbos (6.9g sugars)
13.6g fat (1g sat)
Now, like their name suggests, these muffins on the large side. I ate a whole one yes, BUT, you could just cut one in half and share it like a civilized person. What were they like? Well, as you can tell form the pics, they ended up really dense! Kind of chocolate-fudgy actually. This is because there’s hardly any liquid in there apart from the egg whites. They were dense and super rich – super darkly chocolatey – kind of like a cakey/fudgy sachertorte? Mmmmm, and they had this complimentary mild toffee and beetrootness to them that made them climb up to a 10 out of 10 rating. Oh, the chocolate lovers amongst you will be impressed!