Can’t smoke weed at work? Then these pot muffins are for you. I’m not being cute or facetious: While plenty of folks enjoy a spot or two of marijuana for funzies, there are many of us who use it for medical reasons (and also for funzies). Personally I use it for the crippling pain I occasionally experience after being hit by a car a few years back, which I feel is a strong enough excuse for flouting the Man. However, it is not acceptable for a 36-year-old mother of two to be on the devil’s weed: Everybody knows mothers should be on Xanax and red wine. Our kind needs to hide in plain sight. Who’s going to judge a sweet little muffin, sitting there on your desk seemingly minding its own business? Nobody. Now you can make it through the day without chronic pain, worrying about a migraine, or developing glaucoma.Quick disclaimer here: Remember to take it slow. Edibles don’t hit you right away, and you don’t want to eat more than your limit and 20 minutes later ending up hiding in the supply closet (though this recipe is super low dose to keep things from getting too crazy). Until you learn what works for you take bites and space them out, and you’ll have a barely perceptible high. And if anyone does get suspicious, just tell them you’re on Percocet. That is completely socially acceptable.Cannabutter Muffins.
Enjoying the intoxicating effects of cannabis while savouring a soft and tasty pastry could become the dream of every marijuana lover. Since it was legalized in the USA, cannabis has become the protagonist of many pastry blogs and cooking blogs in general. Netflix has even produced one show where amateur cooks and food-bloggers compete with each other in grass-based recipes. It is surprising to see cannabis valued in even very complicated preparations, when until recently no one would have gone beyond the dear old cokiees.
Will the future of cannabis really be in the kitchen? We don’t know, but we can confirm that the so-called edible are in high demand in Amsterdam’s coffee shops. Moreover, hemp has many interesting properties from a nutritional point of view and, whether it has an active ingredient or not, it is in great demand in the kitchen.
Benefits of the CBD
At first glance, the hemp fruits appear as a small walnut covered with a thin, shiny and hard layer. Rich in nutrients, they are brown or black and sometimes even grey-green in colour and their diameter varies, on average, from 3 to 4 mm. I hemp seeds contain between 28% and 35% fat, 30% to 35% carbohydrates and 20% to 24% protein, as well as high percentages of vitamin B (more than other foods of plant origin), vitamin E, calcium, magnesium, and iron. Hemp seeds are a truly “amazing” product: they contain all eight essential amino acids that the body cannot synthesize autonomously, and this makes them highly protein and recommended for a diet healthy and balanced.
This is not all: the vitamin content and the presence of mineral salts (calcium, magnesium, potassium) are also noteworthy. Moreover, hemp has a very high nutritional value, suitable both for those who follow a highly protein diet, such as athletes and sportsmen, and for those who would like to compensate for the lack of animal proteins for the choice of specific diets, such as vegans and cruelty. The presence of polyunsaturated fats also makes hemp an excellent ally against cardiovascular diseases (the ratio Omega 3 and Omega 6 is the perfect 5:1), arteriosclerosis, eczema, acne and diseases of the respiratory system.
Space Cake Pro-Tips:
Before we get into baking, let’s discuss a few pro-tips that will lead you to stellar success.
- Scrape down your bowl. After each step, be sure to scrape the sides so that all of the ingredients get evenly incorporated.
- Do not over-bake your space cake. If you leave your cake in the oven for too long, it will become a very dry cake and toughen the overall texture.
- Try space muffins instead of space cake. If you don’t have a 9×5 loaf pan or would simply rather have single-serving space muffins, this recipe makes mouthwatering muffins. Just be sure to butter and flour your muffin tins and then bake them for about 20-25 minutes or until a toothpick comes out clean (a few moist crumbs is okay).
- Make it your own. This recipe is flavored with vanilla but you can easily swap in whichever flavors you like to make it your own. Try fresh lemon juice or maple syrup or even add in poppy seeds, shredded coconut, nuts, or really whatever your heart desires. This recipe is easily adaptable to your taste and preferences — so get high and get creative with it!
Freezer Friendly Marijuana Muffins!
For longer storage, wrap individually then freeze. When you want to enjoy a medicated treat, just bring to room temperature and enjoy.
A note about the Dosing on this recipe!
This recipe will have about 25 mg THC per muffin IF you made your marijuana butter from average cannabis (10% THC) and used 1/2 ounce of marijuana to make 1 cup butter. To adjust the dosage for your personal needs and to reflect the strength of the marijuana you are cooking with and the amounts you used to make your butter, be sure to take my FREE 10 minute online Dosing Course that will teach you how to do it, or use my handy dosage calculator tools that do all the math for you (see below).
PREP TIME – 5 mins
COOK TIME – 25 mins
TOTAL TIME – 30 mins
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups bananas mashed, about 3 small bananas
- 1 large egg
- 1/4 cup milk
- t vanilla extract
- 1/4 cup cannabis infused butter
- 1/4 cup butter melted
- 1 cup chocolate chips
- 2 tablespoons coarse raw sugar AKA turbinado sugar
- Preheat oven to 350 degrees F. Line twelve 1/3-cup muffin cups with paper or foil muffin liners. Or alternately grease and flour 12 muffin tin cups.
- Mix flour, sugar, baking powder and salt in a small bowl, set aside.
- In a large bowl, use a potato masher or the back of a large spoon to mash the ripe bananas.
- Add egg, milk, and melted cannabis butter and butter to the mashed bananas and mix with a large spoon until all ingredients are well incorporated
- Stir the dry ingredients into the bowl until just combined, do not over mix.
- Stir in chocolate chips.
- Divide the mixture between the 12 muffin cups and sprinkle the tops with the coarse raw sugar.
- Bake for about 25 minutes or until a toothpick inserted in center comes out without cake crumbs (melted chocolate is OK). Cool on a wire rack. If you plan to freeze, cool completely before wrapping and labeling.