Chickpea And Spinach Muffins Recipes

SPINACH CHEDDAR MUFFINS

Spinach Cheddar Muffins image

These moist, savory muffins are a great way to work a healthy element into your family's brunch. The spinach flavor mellows as the muffins cool.

Provided by BREEZER

Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes

Time 55m

Yield 12

Number Of Ingredients 9

Ingredients

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons butter, melted
1 egg
1 cup whole milk
½ cup frozen chopped spinach - thawed, drained and squeezed dry
1 cup shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 cup muffin cups.
Mix the flour, baking powder, baking soda, and salt together in a mixing bowl.
Stir the melted butter, egg, milk, spinach, and Cheddar cheese together in a large mixing bowl until evenly blended. Slowly stir in the flour mixture to form a batter. Spoon about 2 tablespoons into each muffin cup.
Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.

Nutrition Facts : Calories 164.1 calories, Carbohydrate 13.5 g, Cholesterol 42.3 mg, Fat 9.9 g, Fiber 0.6 g, Protein 5.5 g, SaturatedFat 6 g, Sodium 349.3 mg, Sugar 1.1 g

CHICKPEAS WITH BABY SPINACH

Chickpeas With Baby Spinach image

This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, weekday, main course

Time 30m

Yield Serves three

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon cumin seeds, lightly toasted and ground
Salt, preferably kosher salt
Freshly ground black pepper, to taste
1 tablespoon tomato paste
1 (15-ounce) can chickpeas, drained and rinsed
1 cup chicken or vegetable stock, or water
Cayenne, to taste
1 (6-ounce) bag baby spinach

Steps:

Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 764 milligrams, Sugar 9 grams

BREAKFAST CHICKPEA SPINACH MUFFINS

Breakfast Chickpea Spinach Muffins image

Muffins are a staple food at breakfast. These easy and quick chickpea and spinach muffins are a go-to for those busy mornings when you are running out the door. Full or vegetable and healthy fats, these muffins will help keep you feeling full.

Provided by Balanced Babe

Categories Frittata

Time 35m

Yield 12

Number Of Ingredients 8

Ingredients

2 tablespoons coconut oil
1 (10 ounce) package frozen spinach, thawed
2 eggs
1 (15 ounce) can chickpeas, rinsed and drained
½ cup nutritional yeast
¼ cup grated Parmesan cheese
1 teaspoon ground paprika
salt and ground black pepper to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a muffin tin with coconut oil.
Combine spinach and eggs in a food processor; pulse until blended. Add chickpeas; pulse until blended. Add nutritional yeast, Parmesan cheese, paprika, salt, and pepper; pulse until evenly incorporated.
Pour spinach mixture into the prepared muffin tin, filling each cup 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Nutrition Facts : Calories 90.3 calories, Carbohydrate 8.2 g, Cholesterol 32.5 mg, Fat 4.2 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 2.5 g, Sodium 139.1 mg, Sugar 0.3 g

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

Ingredients

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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