Savoury Chickpea Muffins
Muffins that are both delicious AND healthy?! Bake them now and save them for when that snack monster attacks you at 3pm on a weekday afternoon. Refrigerate and warm slightly in a microwave or toaster.
2 cups The Grainery Chickpea Flour
1 tsp sea salt
½ tsp black pepper
2 tsp baking powder
2 cups of water
Handful baby tomatoes
20g bunch baby spinach (finely chopped)
10g basil (finely chopped)
1 small onion (finely chopped)
1 clove garlic (crushed)
½ red pepper (finely chopped)
Salt & pepper to taste
1 tsp paprika
Grease muffin tin. Preheat oven to 190°C.
Heat a frying pan & olive oil. Fry garlic, onion, pepper & tomatoes until golden brown. Remove from heat. Add basil & baby spinach.
Combine dry ingredients in a separate bowl. Add a little water at a time to the dry ingredients. Mix very well.
Add vegetables. Mix gently.
Pour batter into greased muffin trays until they are full.
Bake for 20 mins. The muffins should be lightly golden brown.
Allow to cool slightly before removing. Best enjoyed while still warm and smothered in vegan butter.