I’ve been wanting to make a savory muffin since forever! No, not really. But, I do have so many ideas floating around in my head. The problem is this, who the hell will eat these?? Not Julian, that’s for sure. So, I made these Mung Bean Muffins knowing full well that I would be the only one eating them. And you know what? I’m fine with that because they are yummy!!
Inspiration for these came one day when I was reminiscing about the time I lived a block from Balboa Park. I walked (I wasn’t a runner back then) through there everyday. Trails, floral and fauna, unique street performers, as well as museums built with Spanish Architecture, make up this beautiful space.
Just across from the park was my all-time favorite breakfast place. When I think about it, my mouth starts to salivate. Sadly, it’s closed now, but it served the most AMAZING Pessarattu with Mung Bean Soup. I know, not your usual bacon and egg breakfast. But that’s why I loved it so much! In case you don’t know, Pessarattu is basically a pancake made from Mung Beans, and it’s divine!
Savory Mung Bean Muffins
For this recipe, I cooked one pound of Mung Beans. It made so much, I’ve been able to make other recipes as well. I made Mung Bean Hummus, Mung Bean tacos, a Mung Bean Soup hit the spot and a lovely Mung Beans Beet Quinoa Salad. Ha! I feel like Bubba talking about Shrimp. I think it’s safe to say that a pound of Mung Beans will feed a small army.
“If we have no peace, it is because we have forgotten we belong together.” ~ Mother Teresa