Bean and Cassava Flour Muffins
25 August 2023
On Sustainable Gastronomy Day, the Crop Trust linked up with its partners from the Alliance of Bioversity International and CIAT to cook up a menu of dishes based on beans and millets.
120 grams wheat flour
15 grams biofortified bean flour
15 grams yellow cassava flour
90 gram sugar
120 ml milk
30 ml oil
2 teaspoons (5g) baking powder
2 teaspoons vanilla essence
Separately, mix together the flours and the baking powder.
Separate the yolks from the eggs. In a mixer, mix the sugar and egg whites until stiff for 15 minutes.
Add the flour mixture alternately with milk, the oil, and the egg yolk. Continue beating for 10 minutes or until the mixture is uniform. Then add the vanilla essence and mix well.
Transfer the mixture into greased molds and bake in a preheated oven at 180° C for 20 minutes. Let the muffins cool and decorate to taste.
Fun fact about cassava: Cassava is a perennial woody shrub with an edible root, which grows in tropical and subtropical areas of the world. It is also called yuca, manioc, tapioca, and mandioca. It is very hardy, with the ability to grow on land where drought is frequent and in soils where nutrients are low, where cereals and other crops do not grow well. The Crop Trust’s Seeds for Resilience Project is helping the national genebanks of Zambia and Ghana safeguard cassava among other crops—ensuring their collections are safe—and available for use—over the long term.