These savory spiced chickpea muffins are fluffy, flavorful, and perfect for any time of the day. Try them today!
Savory Spiced Chickpea Muffins
These savory spiced chickpea muffins are fluffy, flavorful, and perfect for any time of the day. Try them today!
Equipment
- Large mixing bowl
- medium mixing bowl
- Whisk
- Muffin tins
- Paper liners
- Wire rack
- Measuring cups and spoons
Ingredients
- 590 ml plain soy almond, or other nondairy milk
- 360 g whole wheat or whole wheat pastry flour
- 128 g tahini
- 120 g chickpea flour
- 60 ml peanut or toasted sesame oil
- 4 tsp agave nectar
- 4 tsp ground cumin
- 4 tsp garam masala
- 2 tsp baking powder
- 2 tsp dried crushed chile peppers
- 2 tsp fine sea salt
- 1 tsp baking soda
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, chile peppers, baking powder, baking soda, and salt.
- Set aside.
- In a medium bowl, whisk together the tahini, oil, agave nectar, and nondairy milk until smooth.
- Gently fold the wet ingredients into the dry ingredients, mixing until just combined.
- Avoid overmixing.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
- If muffins brown too quickly, cover with foil during the final minutes of baking.
- Remove muffins from the pan and transfer to a wire rack to cool completely before storing.
Notes & Wine Advice
Wine Advice:
Pair with a crisp Sauvignon Blanc or a light Pinot Grigio to complement the savory and spiced flavors.
Pair with a crisp Sauvignon Blanc or a light Pinot Grigio to complement the savory and spiced flavors.
Nutrition values
Calories: 140 kcal | Carbohydrates: 18 g | Protein: 4 g | Fat: 6 g | Sugar: 2 g