Cook time is 20minutes
Total time is 20minutes
Serve is for 12 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
12
- 115grams coconut or olive oil, plus extra for greasing
- 285grams chickpea
- 1tablespoons baking powder
- 1/4teaspoons salt
- 2 eggs
- 1 cup milk
- 2tablespoons parsley, finely chopped
- 2 spring onions, including green tops, finely chopped
- 1 pinch freshly ground black pepper (to taste)
- 150grams carrot, grated
- 50grams cheddar cheese
Nutrition per serving
900kJ / 214Cal
900 Kilojoules or 214 Calories
10% of daily energy intake*
Protein
6.7grams
Fat
13.4grams
Carbs
13.0grams
Sugars
3.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Choose tired sweet potato, beetroot, or courgette, and add wilting herbs to make these muffins your own.
Method
Step 1 of 8
Preheat the oven to 200°Cand grease a 12-hole muffin tin with a little oil.
Step 2 of 8
If using coconut oil, melt it in a saucepan over a medium heat, and set aside to cool.
Step 3 of 8
Combine the flour, baking powder, and salt in a mixing bowl, then set aside.
Step 4 of 8
Lightly whisk the eggs and milk together, then stir in the parsley and onions. Add the oil and season with pepper to taste.
Step 5 of 8
Pour the egg mixture into the flour mixture and stir until thoroughly combined, then fold in the carrot and cheese, if using.
Step 6 of 8
Divide the mixture evenly between the muffin holes and bake for 15-20 minutes until golden brown and a skewer inserted into the centre comes out clean.
Step 7 of 8
Leave the muffins to cool in the tray for 5 minutes, then run a knife round each muffin to loosen before turning out onto a wire rack.
Step 8 of 8
These muffins are best eaten warm, but can be stored in an airtight container in the fridge for up to 1 week. Reheat in the oven at 150°C for 5 minutes before serving, if desired.
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