Protein-rich savory muffins made with chickpea flour, spinach, roasted peppers, and herbs, inspired by Mediterranean pantry staples.
By james
Servings
12
2 cup chickpea flour
2 tsp baking powder
0.75 tsp fine salt
0.5 tsp black pepper
1 tsp dried oregano
4 piece eggs
0.75 cup plain Greek yogurt
0.25 cup olive oil
0.5 cup milk
2 cup baby spinach
1 cup roasted red peppers
0.75 cup feta cheese
0.25 cup fresh parsley
Calories
230 kcal
Protein
10g
Carbs
22g
Fat
11g
Fiber
3g
Sugar
3g
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Prep
1. Heat the oven to 190C and lightly oil a 12-cup muffin tin.
0.1 cup olive oil
2. Roughly chop the baby spinach, roasted red peppers, and fresh parsley. Pat the roasted red peppers dry so the batter does not get watery.
2 cup baby spinach,
1 cup roasted red peppers,
0.2 cup fresh parsley
Batter
3. Whisk the chickpea flour, baking powder, fine salt, black pepper, and dried oregano in a large bowl.
2 cup chickpea flour,
2 tsp baking powder,
0.8 tsp fine salt,
0.5 tsp black pepper,
1 tsp dried oregano
4. In a second bowl, whisk the eggs, plain Greek yogurt, milk, and most of the olive oil until smooth.
4 piece eggs,
0.8 cup plain Greek yogurt,
0.2 cup olive oil,
0.5 cup milk
5. Pour the wet mixture into the dry mixture and whisk until mostly smooth. Fold in the baby spinach, roasted red peppers, feta cheese, and fresh parsley.
2 cup baby spinach,
1 cup roasted red peppers,
0.8 cup feta cheese,
0.2 cup fresh parsley
Bake
6. Divide the batter evenly among the muffin cups and bake for 22 to 26 minutes, until the tops are set, lightly golden, and a tester comes out clean.
7. Cool the muffins in the tin for 10 minutes, then transfer to a rack. Serve warm or at room temperature.
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By james