Chickpea and Spinach Muffins |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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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! :) 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) |
Directions:
1. 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.
2. In a big bowl combine flour, cornflour, baking powder and salt.
3. Add in the chopped parsley.
4. In a second bowl combine milk, oil and the egg. Add to the dry ingredients. Stir just a little.
5. Add in the spinach mixture and the chickpeas. Stir to combine making sure not to overmix. The dough will be rather stiff.
6. Fill dough into prepared muffin tins and sprinkle each muffin with 1/2 ts cornflour and a little cheese.
7. Bake in the preheated oven at 190°C/375°F for 20-25 minutes or until toothpick inserted in centre comes out clean.
8. Enjoy!
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