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!
2½cups590 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.