Chickpea Flour & Veggie Muffins

Search

Chickpea Flour & Veggie Muffins

This is a great way to use up veggies in the fridge. Also it’s gluten free! Chickpea flour (some people know it as gram flour) is easy to get from most Turkish shops and bigger supermarkets. 

Ingredients

• 3 cups chopped seasonal veggies - broccoli, corn, peppers, courgette, spinach etc.
• 1/2 cup green onion, thinly sliced
• 2 tablespoons extra virgin olive oil, plus additional oil for brushing muffin tins
• 2 cups chickpea flour
• 1/4 cup nutritional yeast
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

See the kids at the Chatsworth Youth club making them here.

 

Method

1. Preheat the oven to 180C.
2. Combine chickpea flour, nutritional yeast, baking powder, sea salt, and pepper in a bowl with 2 1/2 cups water.
3. Whisk to combine and set aside while preparing the veggies.
4. Heat olive oil over medium-high heat in a skillet.
5. Add all veggies to the skillet (except for green onions) and cook until the veggies cook down and begin to brown. Add green onions. Season and remove from heat.
6. Brush a standard sized muffin tin with olive oil. Distribute veggie mixture between muffin cups by the heaping tablespoon.
7. Fill cups with chickpea batter - gently stir each cup with a spoon to ensure the batter gets under the veggies.
8. Bake for 30 - 35 minutes, until a toothpick inserted in the centre comes out clean and frittatas begin to brown on top.