Asparagus and fava bean muffins – D&A - Videoricette

Asparagus and fava bean muffins

This recipe is for blood types: O, A, B, AB.



120 g fava bean flour or chickpea flour
2 eggs
1 egg white
50 ml water
60 g fresh asparagus  chopped into 1/4-inch pieces
60 g finely grated carrots
30 ml grape seed oil (sunflower or olive oil works fine too)
1 tsp tumeric
6 g baking powder




Preheat the oven to 180 C - 356 F.
In a large bowl combine the dry ingredients: fava bean flour, tumeric, baking powder, salt.
In a separate bowl, beat the 2 eggs with the oil, added gradually, with a hand mixer until fluffy, it'll take a couple minutes. 
Gradually add the dry ingredients and keep mixing at a low speed or use a spatula.


Mix in the water as soon as the batter becomes too thick and set aside.
Add the asparagus and the carrots and mix.
In a separate bowl beat the egg white until white and fluffy. Add the egg white to the rest of the batter. Try not to over work it but mix gently.
Pour the mixture evenly into a muffin pan, filling each well almost to the top.
You can garnish the muffins with a sprinkle of sliced almond.


Bake for aprox 20 minutes.
Remove pan from oven and allow muffins to cool in pan for 10 minutes before removing.