Sunday, October 4, 2015

Savory Chickpea Flour Muffins

These beautiful little muffins are great as an on the go breakfast or snack.  They can be made ahead, frozen or refrigerated and grabbed as your running out the door for a quick  meal. They are fiber and protein rich, filling, healthy and most importantly, delicious.



There are similar recipes online for similar muffins (including one of mine), most of them referred to as vegan "quiche".  While there is certainly a similarity to quiche, I am trying to steer clear of recipe titles that indicate a "fake" version of something else. The fact is, these are delicious in their own right and really don't need a comparison to an egg based dish. They stand up on their own quite well.



There are endless flavor combinations that can be done with these; just by choosing different vegetables to mix into your muffins. I chose spinach and red pepper this time. I think asparagus would be amazing as well.  I find it preferable to use cooked vegetables from a texture perspective, making this a great way to use leftovers to create unique flavor combinations.

Savory Chickpea Flour Muffins

2 1/2 cups chickpea flour (besan)
3 cups water
2 tbsp olive oil
1/2 tsp fresh ground pepper
1/2 tsp fine sea salt
2 cloves garlic, minced
1 package frozen spinach (10 oz. box), thawed with water removed
1/2 red pepper (I used the kind from a jar), chopped
1 tbsp fresh thyme leaves, chopped
2 tbsp fresh parsley, chopped

Preheat the oven to 500 degrees Fahrenheit.

In a large bowl mix the chickpea flour, water, olive oil, salt and pepper and stir until smooth (you may use a whisk to ensure the flour and water is well incorporated).  Add the garlic, spinach, thyme, and parsley and stir again.

Prepare a twelve cup muffin pan with cooking oil spray. Ladle the batter into the muffin cups filling them nearly to the top. The batter will seem quite watery; this is how it should be.

Place the filled muffin tin in the oven and bake for 12 minutes. Open the oven, allowing steam to escape.  Close the oven door and continue to cook another 15 minutes or until the muffins are golden brown.

Remove from the oven and allow to cool for about 15 minutes.   Run a butter knife around each muffin prior to removing from the tin to ensure easy removal.

Enjoy.

11 comments:

  1. That is a really high temperature. Did you try them at a lower one?

    ReplyDelete
    Replies
    1. Hello, Sydeaka is correct, for this recipe the high temperature is required due to the water content. The water to chickpea flour will dicatate the temperature and duration for cooking. If you want to try at a lower temp you might try this recipe: http://www.theveganversion.com/2012/05/mini-quiches.html

      Delete
  2. As stated above, the batter is quite watery, so they need the high temp to cook off the water. I made these a week or so ago and enjoyed them. I just pulled a second batch out of the oven a few minutes ago. I ended up adding a few additional seasonings and sprinkled cheese in the middle of each before they went into the oven. (Half filled each cup, added cheese, then topped with more batter). I used 1 Lb of spinach by mistake, so I end up with 6-7 more muffins. Great recipe, very adaptable.

    ReplyDelete
    Replies
    1. SydeakaOctober 15, 2015 at 8:15 AM
      The "cheese" was Follow Your Heart vegan mozzarella shreds. I also forgot to mention that I added minced giardiniera peppers soaked in to the middle of each muffin. I tried these with and without the cheese and peppers in the middle, but the batch with these additions was creamier in the middle and a huge flavor kick.

      Delete
    2. Thanks for the comments and I am really glad you enjoyed these. Your additions sound great! I agree, it is a versatile base recipe that lends itself to many variations.

      Delete
  3. I'm so happy to find a recipe that doesn't include nutritional yeast! Thank you, I can't wait to try making this.

    ReplyDelete
    Replies
    1. I hope you enjoy them. They are one of my favorites!

      Delete
  4. What sort of muffin pan do you use? All the non-stick pans max-out at 400 or 450 degrees at most before the coating starts to disintegrate.

    ReplyDelete
    Replies
    1. Gosh, it is an old muffin pan (nothing fancy; grocery store stock type pan). However, I do not believe it is not non-stick (no special coating on the pan that I can see) which is why I use the cooking oil spray. I would give you a brand but there is none indicated on the pan (sorry).

      Delete
  5. I was excited to find this recipe, as it meets all my qualifications for allergy free ingredients. However, as with every quick-bread recipe I have tried with chickpea flour, it gets crispy on the outside and remains soggy on the inside. What am I doing wrong?

    ReplyDelete
    Replies
    1. I actually don't think you are doing anything wrong. I find that when they are out of the oven they are crispy outside and sort of quiche-like in texture on the inside. If you let them cool, they firm up on the inside. I think what you are experiencing is the nature of chickpea flour.

      Delete