Chick pea muffins (gluten free)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| ½ | cup | Grated cheddar cheese |
| ½ | cup | Pumpkin puree (see note) |
| ½ | cup | Diced onion |
| 1 | tablespoon | Chopped chives |
| 1 | teaspoon | Sugar |
| Salt & pepper (up to) | ||
| 1 | teaspoon | Curry powder (optional) |
| 1½ | cup | Chick pea flour |
| 3 | teaspoons | Wheat free baking powder |
Directions
WET MIX
DRY MIX
Preheat oven to 400øF, prepare pans. Blend the wet mix ingredients together in a bowl. Quickly but thoroughly mix in the dry ingredients, spoon into pans & begin baking immediately. Bake for 25-30 mins. Makes 12 muffins.
Variations:
1. Chick Pea with Green Peas: Add ½ to 1 cup of cooked green peas to the wet mix.
2. Chick Pea with Seeds: Add ¼ cup sunflower & ¼ cup sesame seeds to the wet mix.
NOTE: To make 1-½ cups pumpkin puree, cook 1 lb pumpkin in ⅓ cup of water.
REC.FOOD.RECIPES
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