Moringa Chiffon Muffins

Moringa Chiffon Muffins

Craving a muffin that’s not only irresistibly delicious but also packed with feel-good nutrition? Meet my Moringa Muffins—a vibrant, tender treat that’ll have you reaching for seconds while sneaking in a powerhouse of health benefits! These muffins burst with a subtle, earthy sweetness, a soft crumb, and a gorgeous green hue that makes them as visually stunning as they are tasty. Perfect for breakfast, a snack, or even a guilt-free dessert, they’re a delightful way to enjoy the nutrient-rich moringa leaf, often called the new kale. Moringa’s slightly grassy, fresh flavor blends beautifully into this recipe, elevating a classic muffin into something truly special. Trust me, once you try these, you’ll be hooked and eager to bake a batch for everyone to rave about!

Yields 24 muffins

Health Benefits

Moringa has quercetin and other flavonoids that can help protect your liver. Other substances like thiocarbamate glycosides, nitrile and mustard oil glycosides in moringa leaves help stabilize blood pressure. And still more compounds in moringa leaves, such as B-sitosterol, may help lower cholesterol.

Ingredients

for moringa water

2 tsp. moringa powder (or green tea powder)
1/2 cup lukewarm water

for dry ingredients

1 cup + 2 Tbs. cake flour, sifted
6 Tbs. sugar
1 ½ tsp. baking powder

for egg-yolk mixture

5 egg yolks
1 tsp. vanilla extract
1/4 cup corn oil
½ tsp. natural green food color
Moringa water (cooled)

for egg-white mixture

5 egg whites
½ tsp. cream of tartar
¼ tsp. sea salt
6 Tbs. sugar

Procedure

1. Preheat oven to 350 degrees F. Line muffin pans with 24 paper cupcake liners and set aside.
2. Moringa water: Mix moringa powder in warm water until smooth. Set aside and let cool for about 15 minutes.
3. Dry ingredients: In a large glass bowl combine the dry ingredients and mix well.
4. Push the dry ingredients up along the sides of the bowl and create a hole in the center, making a well.
5. Egg yolk mixture: Pour the egg yolk mixture ingredients (including cooled moringa water) into the well.
6. Starting in the center, slowly whisk the liquid ingredients together and then whisk in dry ingredients until smooth. Set aside.
7. Egg white mixture: Pour the egg-whites, cream of tartar, and salt mixture into a stand mixer. Beat on high speed until foamy, about 4-6 minutes. Gradually add sugar and continue beating until stiff peaks form, another 3-5 minutes.
8. Fold the egg-white mixture into the batter using a big rubber spatula. Gently blend chiffon mixture is a uniform color.
9. Divide batter evenly among cupcake liners, filling papers about 3/4 full.
10. Bake for 12-15 minutes. Check for doneness with a toothpick. When it comes out clean, the cake is done.
11. Place the muffin pans on a cooling rack and allow to cool.

Chef’s Note: This is a versatile recipe that allows you to experiment with various superfoods to suit your taste and nutritional preferences. You can omit the moringa powder, but you’ll miss out on its unique health benefits. For a similar flavor and vibrant green color, try substituting with matcha (green tea powder), spirulina, or wheatgrass powder. Each of these superfoods brings its own nutritional profile and slightly different taste, so feel free to mix and match. For a delightful contrast, add dark chocolate chips to complement the subtle, earthy notes of your chosen superfood.

Where to buy moringa:

Moringa For Life

iHerb

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