Breakfast Chickpea Spinach Muffins Recipes

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CHICKPEA AND SPINACH MUFFINS



Chickpea and Spinach Muffins image

This is a super yummy, savoury muffin recipe from an Australia's Women's Weekly cookbook. It is easy to make and tastes very good! I hope youll enjoy it as much as we did! :)

Provided by Lalaloula

Categories     Quick Breads

Time 45m

Yield 16 muffins

Number Of Ingredients 15

1 tablespoon oil
2 spring onions, sliced
2 garlic cloves, minced
40 leaves fresh spinach, chopped
300 g flour
3 teaspoons baking powder
1 teaspoon salt
170 g cornflour
2 tablespoons fresh parsley, chopped
1 egg, beaten
310 ml milk
6 tablespoons olive oil
250 g chickpeas (if using canned rinse them under water)
8 teaspoons cornflour
2 tablespoons cheese, grated (I used gouda)

Steps:

  • Heat the 1 tbs oil in a frying pan. Add in spring onion and garlic. Sautee until lightly browned. Add spinach and cook until wilted. Set aside.
  • In a big bowl combine flour, cornflour, baking powder and salt.
  • Add in the chopped parsley.
  • In a second bowl combine milk, oil and the egg. Add to the dry ingredients. Stir just a little.
  • Add in the spinach mixture and the chickpeas. Stir to combine making sure not to overmix. The dough will be rather stiff.
  • Fill dough into prepared muffin tins and sprinkle each muffin with 1/2 ts cornflour and a little cheese.
  • Bake in the preheated oven at 190°C/375°F for 20-25 minutes or until toothpick inserted in centre comes out clean.
  • Enjoy!

Nutrition Facts : Calories 214.6, Fat 7.8, SaturatedFat 1.7, Cholesterol 17, Sodium 312.5, Carbohydrate 31.2, Fiber 1.9, Sugar 0.2, Protein 4.9

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