Name: Spicy Chick-Wheat Savory Muffins
Prep time: 15 min
Cook time: 18 min
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

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.

Spicy Chick-Wheat Savory Muffins

Spicy Chick-Wheat Savory Muffins

Equipment

Ingredients

Instructions

Yield:

Notes & Wine Advice

Nutrition values

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