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🍰 Delicious Chickpea Muffins

128 kcal · 30 min · 4 servings

Ingredients

• 1 small can chickpeas (drained weight 240 g)
• 150 g flour
• 0.5 tsp salt
• 0.5 ground cumin (Cumin)
• 0.5 tsp coriander (ground)
• 0.5 tsp pepper (from the mill)
• 2 tomatoes
• 1 shallot
• 2 garlic cloves
• 2 tsp baking powder
• 0.5 tsp baking soda
• 1 egg
• 50 ml vegetable oil
• 250 g buttermilk
• 1 muffin baking tray (with 12 indentations)
• butter (for the baking pan)

Instructions

1. 1. Grease the cups of a muffin tin well with butter.
2. 2. Drain the chickpeas. Blanch the tomatoes briefly in boiling water, shock them in cold water, peel, quarter, remove seeds, and dice finely. Peel the shallot and garlic and chop both finely.
3. 3. Mix the flour with the chickpeas, spices, tomatoes, shallot, garlic, baking powder, and baking soda in a bowl.
4. 4. Lightly beat the egg in a large bowl, add the oil and buttermilk, and stir everything well. Add the flour mixture to the egg mixture and stir only until the dry ingredients are just moist.
5. 5. Divide the batter evenly among the cups. Bake the muffins in the preheated oven at 180 degrees (conventional or fan-assisted, middle rack) for about 20 to 25 minutes. Let the muffins cool in the tin for 5 minutes, then remove and serve immediately.

Nutrition per serving

• kcal: 128
• Protein: 4 g · Fett/Fat: 6 g · Carbs: 14 g