Savoury Chickpea Muffins
This recipe is another recipe perfect for back-to-school lunchbox ideas! They last in the fridge all week, or they freeze well, for up to a month. Perfect for the adults too!
The recipe is super versatile, and you can change up the ingredients as you desire. Some examples would be adding in dairy-free cheese to make cheesy muffins, pumpkin, spinach and pea, or jalapeno and corn!
This recipe is adapted from The Green Dietitian
Makes around 30 small muffins
For the vegetable filling –
2 Tsp Seedy Sister Organic Olive Oil
2 Cloves Garlic, crushed (or 2 tsp Seedy Sister Organic Garlic Powder)
1 Onion, finely diced
1 Capsicum, finely diced
200g Button Mushrooms, chopped
100g Sundried Tomatoes, finely diced
2 Spring Onions, finely sliced
¼ Cup Pitted Green Olives, sliced
2 Tsp Italian Herbs
Salt and Pepper to taste
For the muffin batter –
4 Cups Seedy Sister Organic Besan Flour
½ Cup Seedy Sister Nutritional Yeast Flakes
2 Tsp Seedy Sister Organic Smoked Paprika
2 Tsp Seedy Sister Organic Ground Turmeric
½ Tsp Seedy Sister Organic Ground Cumin
1 Tsp Seedy Sister Fine Himalayan Salt
½ Tsp Seedy Sister Black Pepper, ground
1 Tsp Italian Herbs
1 Tsp Seedy Sister Organic Onion Powder
½ Tsp Kala Namak (black salt – optional – but gives the muffins a real eggy taste)
2 Tsp Seedy Sister Baking Powder
4 Cups of Water
Preheat your oven to 190c
Spray your muffin tins generously and set aside. You will need about 3 x 12 muffin tins.
Begin by heating up a fry pan over medium heat with olive oil.
Once hot, add onion and garlic and sauté until translucent.
Next, add remaining ingredients from the vegetable filling list and sauté for a further 5-6 minutes, or until veggies have softened.
While that is cooking, add besan flour, nutritional yeast, herbs and spices, salt and pepper, and baking powder into a large bowl. Whisk to combine.
Then add your water in, bit by bit, stirring continuously to avoid lumps, until a smooth batter forms.
Into your prepared tins, add a dessert spoonful of vegetable mix into the bottom of each muffin well.
Next, pour about a ¼ cup of the batter into each muffin well, to cover the vegetables. Should be almost full.
Bake for around 20 minutes or until golden on top and firm to the touch.
Allow to cool for 10 minutes, then remove from the muffin trays onto a wire rack to cool completely.
Store in an airtight container in either the fridge or freezer.