Hi Lovelies!
It’s smoggy and a tad windy today, which means stuck in the house today 😅 The good side, it’s a bit cooler right now. For 3 days straight, we had 30-31 C, scorching hot, not really humid, just plain hotness, burning the skin. Didn’t stop us from gardening tho 😅 This year I got tanned big time compared to previous Summer. I hope that means I soaked more Vit D, a much needed vitamin for me 😁
We finally caught the Northern Lights btw. It was beautiful but not strong, and didn’t last long as well. At least this time, we got to see the pinkish hue, not just the regular green 😍
Soooooo….for today’s recipe, am sharing pinkish muffins 😉
3 prickly pear cactus
2 c strong baker’s flour
1/2 c sugar
1 tbsp BP
A generous pinch of salt
2 eggs
1 c liquid (prickly Pear cactus juice mixed with enough milk)
6 tbsp sunflower oil
1/2 tbsp vanilla essence
1/2 c semi sweet choc chips plus more for topping
Peel the cactus, and on a strainer, mash to get the juice out. Discard seeds. Pour through juice into a 1 c measuring cup, add enough milk to the brim.
In a bowl, mix flour, sugar, BP and salt.
In a food processor, add eggs, oil, vanilla essence, and milky cactus juice. Process to combine well.
Pour cactus mixture into flour mixture, add choc chips, stir to just combine.
Preheat oven to 400 F and grease muffin pan.
Pour batter and top with more choc chips. Bake for 18-20 mins.
Cool on rack slightly and serve. Enjoy!
Prickly Pear Cactus Muffins
Ingredients
- 3 prickly pear cactus
- 2 c strong baker’s flour
- 1/2 c sugar
- 1 tbsp BP
- A generous pinch of salt
- 2 eggs
- 1 c liquid prickly Pear cactus juice mixed with enough milk
- 6 tbsp sunflower oil
- 1/2 tbsp vanilla essence
- 1/2 c semi sweet choc chips plus more for topping
Instructions
- Peel the cactus, and on a strainer, mash to get the juice out. Discard seeds. Pour through juice into a 1 c measuring cup, add enough milk to the brim.
- In a bowl, mix flour, sugar, BP and salt.
- In a food processor, add eggs, oil, vanilla essence, and milky cactus juice. Process to combine well.
- Pour cactus mixture into flour mixture, add choc chips, stir to just combine.
- Preheat oven to 400 F and grease muffin pan.
- Pour batter and top with more choc chips. Bake for 18-20 mins.
- Cool on rack slightly and serve. Enjoy!
