Spicy Chick-Wheat Savory Muffins
These Spicy Chick-Wheat Savory Muffins are loaded with warm spices like cumin and garam masala. Perfect as a snack, side dish, or for those who love a flavorful, savory treat!
Equipment
- Two standard muffin tins
- Paper liners (20)
- Mixing bowls (large and medium)
- Wire rack
Ingredients
- 1 cup 120 g chickpea flour
- 3 cups 360 g whole wheat or whole wheat pastry flour
- 4 tsp ground cumin
- 4 tsp garam masala store-bought or homemade
- 2 tsp dried crushed chile peppers
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp fine sea salt
- ½ cup 128 g tahini
- ¼ cup 60 ml peanut or toasted sesame oil
- 4 tsp agave nectar
- 2½ cups 590 ml plain soy, almond, or other nondairy milk
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line two standard muffin tins with about 20 paper liners.
- In a large bowl, whisk together the chickpea flour, whole wheat flour, cumin, garam masala, crushed chile peppers, baking powder, baking soda, and sea salt.
- Set aside.
- In a medium bowl, whisk together the tahini, oil, agave nectar, and nondairy milk.
- Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
- Add extra milk if the batter seems too dry.
- Divide the batter evenly among the muffin cups.
- Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
- If the muffins brown too quickly, cover them lightly with foil to prevent over-browning.
- Remove the muffins from the tins and let cool completely on a wire rack before storing.
Yield:
- 20 standard muffins
Notes & Wine Advice
Serving Tip:
Serve these muffins warm with soups, stews, or a dollop of dairy-free yogurt for a spicy kick.
Wine Advice:
Pair with a dry Riesling or an off-dry Gewürztraminer to complement the spices.
Nutrition values
Calories: 130 kcal | koolhydraten: 15 g | Eiwitten: 4 g | Vet: 6 g | Suiker: 2 g