Being that the cooler weather is upon us, I thought I would use that as an excuse to make these interesting and nutritious muffins. I found the recipe from The Culinary Institute of America. What caught my attention was the first ingredient: chickpeas….in muffins!! Honestly, I had not thought of baking with them until I saw this recipe. The more I work with chickpeas, the more I appreciate their versatility. When pureed, their texture is quite easy to work into so many recipes. While I did not have cardamom, I substituted cinnamon and nutmeg. The addition of ground almonds to the batter contributes a hearty nuttiness as well as healthy fats. Once I tossed the ingredients together & folded in the egg whites, they baked in a few short minutes. The house smelled great & I had these warm little bundles of nutrition alongside my berries and hot tea! Not only were the muffins delicious, but they sure started my day off on the right foot! So, think ‘outside your box’ & try this very worthwhile recipe……you won’t be disappointed:)
LEMON AND CARDAMON MUFFINS Yield: 12 muffins
- 1 ¾ cups chickpeas (a 15-ounce can), drained and rinsed
- Zest from two lemons
- Zest from one orange
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons orange juice, freshly squeezed
- ¼ cup extra virgin olive oil. *I actually used canola oil
- ½ cup granulated sugar
- 2 egg yolks
- 2/3 cup whole wheat flour, sifted
- 2 teaspoons baking powder
- ½ teaspoon salt *I omitted the salt
- ½ teaspoon ground cardamom *I used a mixture of cinnamon and nutmeg, closer to 1 teaspoon
- 1/3 cup ground almonds
- 2 egg whites
- 1 tablespoon ground almonds
- 1 ½ teaspoons granulated sugar
- ¼ teaspoon ground cardamom
Preheat oven to 325°F. Line muffin tin with paper liners.
Purée the chickpeas in a food processor until smooth.
Add the lemon and orange zest and juice, olive oil, sugar, and egg yolks. Purée until smooth.
Sift together the flour, baking powder, salt, and cardamom. Stir in the chickpea mixture, then add the ground almonds.
Whisk egg whites until they hold semi soft peaks. Fold the egg whites into the batter.
In a small bowl combine the ground almonds, sugar, and cardamom. Set aside.
Scoop batter into muffin tin. You can use a 1/3 cup measuring cup to do this, but you’ll only need to add a generous ¼ cup of batter to each muffin cup. Sprinkle the muffin batter with some of the almond-sugar-cardamom mixture.
Bake 12 to 13 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Nutritional information per serving (one muffin) :
Calories: 170 ⁄ Protein: 4 g ⁄ Carbohydrate: 23 g ⁄ Fiber: 3 g ⁄ Sodium: 230 mg
Saturated fat: 1 g ⁄ Polyunsaturated fat: 1 g ⁄ Monounsaturated fat: 5 g
Trans fat: 0 g ⁄ Cholesterol: 31 mg