Savory chickpea-flour muffins with tomato, mixed herbs, onions, and warm spices; baked until golden and fluffy.
By james
Servings
12
1.5 cups besan
0.75 cup plain yogurt
0.5 cup milk
2 tbsp neutral oil
1 piece onion
1 piece tomato
2 tbsp cilantro
1 tsp cumin seeds
1 tsp ground coriander
0.5 tsp turmeric
0.25 tsp black pepper
0.25 tsp chili flakes
1 tbsp mixed herbs
1.5 tsp baking powder
0.5 tsp baking soda
0.75 tsp salt
Calories
118 kcal
Protein
5g
Carbs
14g
Fat
5g
Fiber
2g
Sugar
3g
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Prep
1. Heat the oven to 200°C and grease a muffin tin.
2. Whisk the besan, baking powder, baking soda, salt, cumin seeds, ground coriander, turmeric, black pepper, chili flakes, and mixed herbs in a large bowl.
Mix
3. In another bowl, whisk the plain yogurt, milk, and neutral oil until smooth.
4. Fold the dry mixture into the wet mixture, then stir in the onion, tomato, and cilantro just until combined. Rest the batter for 5 minutes.
Bake
5. Divide the batter among the muffin cups and bake for 18 to 22 minutes, until golden and a toothpick comes out clean.
Serve
6. Cool in the tin for 5 minutes, then transfer to a rack and serve warm.
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By james