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Recipe
Chick Pea Muffins (Gluten Free) Recipe
| Servings: 12 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 12g | |
| Recipe makes 12 servings | |
| Calories 26 | |
| Calories from Fat 16 | 62% |
| Total Fat 1.83g | 2% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 34mg | 1% |
| Potassium 15mg | 0% |
| Total Carbs 1.01g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.64g | 0% |
| Protein 1.44g | 2% |
Ingredients Convert Measures
- 2 x Large eggs
- 1/2 c. grated cheddar cheese
- 1/2 c. pumpkin puree*
- 1/2 c. diced onion
- 1 Tbsp. minced chives
- 1 tsp sugar, s & p
- 1/2 x to 1 tsp curry pwdr (optional)
- 11/20 c. chick pea flour
- 3 tsp wheat free baking pwdr
Directions
- Preheat oven to 400F, prepare pans. Blend the wet mix ingredients together in a bowl. Quickly but thoroughly fold in the dry ingredients, spoon into pans & begin baking immediately. Bake for 25-30 mins.
- Makes 12 muffins.
- Variations:Chick Pea with Green Peas: Add in 1/2 to 1 c. of cooked green peas to the wet mix.
- Chick Pea with Seeds: Add in 1/4 c. sunflower & 1/4 c. sesame seeds to the wet mix.
- To make 1.1/2 c. pumpkin puree, cook 1 lb pumpkin in 1/3 c. of water.
