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