CHICKPEA MUFFINS

Apologies for the lack of content, life gets in the way and I feel like I’m getting withdrawal symptoms from not making as much! This quick recipe is such a good idea for light on the go lunch or as a snack. Being plant based and missing one thing…egg muffins!! So discovered an alternative that tastes just as good without the egg YAY!

Ingredients

1 and 3/4 cup chickpea flour

2 cups water

1 tsp baking powder

1/4 cup nutritional yeast

Salt and pepper

(veggies you pick can be optional but here’s what I used)

1 red pepper

1 courgette

1 tomato

2 spring onions (mine were fairly large)

Sprinkle of paprika

Handful spinach

Sprinkle of thyme

Method

  1.  Firstly preheat your oven to 180 fan / 400 farenheit and line a muffin tray with cases or oil them to avoid sticking.
  2. Next dice up all your veggies and put to one side whilst making batter.
  3. Whisk in a bowl the chickpea flour, water, nutritional yeast, thyme, paprika, salt and pepper and baking powder until incorporated well. Then add in all your veggies and whisk these in well.
  4. Then using a 1/4 measuring cup pour the mixture into 12 muffin holes/cases. Bake in the oven for 30 minutes!
  5.  Once out allow to cool slightly before taking them out the pan/cases to eat or you can store these in the fridge and freezer! Enjoy:)

 

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