Savoury lunch muffins
AuthorZjefCategoryLunchDifficultyIntermediateHas it ever happened to you that your days are so busy that you hardly have time to eat? Or that you only realise in the evening that you accidentally skipped lunch? Then a quick lunch in a covenient 'on the go' shape could certainly be helpfull! These savoury lunch muffins can easily be stored in an airtight container for several days. Or you can even freeze them for when you need them the most. We make this recipe with chickpea flour. As a result, it contains a lot of proteins. That also makes it an ideal snack for athletes. And thanks to its shape, it's also a fun lunch for children.
Chickpea flour is mainly used in Indian cuisine. In the past you could only find it at the Indian supermarket or the health food store, but by now you can find chickpea flour at most large supermarkets. When raw, it has a very pronounced smell and taste, but when baked it gets really nice and subtle. Moreover, it also works as a binding agent, making it a very good substitute for eggs in savoury baked goods: each egg can be replace by 3 tablespoons of chickpea flour and 3 tablespoons of water. These muffins somewhat resemble a frittata or quiche, but completely plant-based, very healthy and above all simply delicious.
Ingredients
Variations: Make these muffins with whatever you have at home. For example, they are also delicious with grated root vegetables, zucchini or even beets. Sun-dried tomatoes and fresh herbs are also a good idea. Or go for an even sturdier version with baked vegan bacon.
Directions
Chop the onion, cut the bell pepper into small cubes and chop the spinach into smaller pieces.
Sauté the onion in a pan with a little olive oil. Once it starts to turn translucent, add the pressed garlic clove along with the spinach and bell pepper. Sauté until the spinach has shrunk.
Mix the chickpea flour with the baking powder, oregano, thyme, pepper and salt. You could also add some nutritional yeast for a cheesy taste, and/or kala namak for an egg taste.
Add the water along with the olive oil and mix well.
Stir the sauteed vegetables and the corn through the batter and fill the greased muffin tray all the way to the top.
Bake in the oven at 190°C/375°F for about 60 minutes or until golden brown.
Test with a skewer whether the muffins are baked properly: does the batter still stick to the skewer? Then put it back in the oven for a few minutes. Does the skewer come out dry more or less? Then they are done.
Let them cool down in the muffin tray inside the oven with the door open to prevent them from collapsing completely: the muffins will stay slightly moist as long as they are warm but will firm up nicely once they have cooled down. The day after they are even better, cold or warmed up in the (microwave) oven.
Storage tip: Once cooled down, you can store these muffins in an airtight container for a few days or freeze for later.
Ingredients
Directions
Chop the onion, cut the bell pepper into small cubes and chop the spinach into smaller pieces.
Sauté the onion in a pan with a little olive oil. Once it starts to turn translucent, add the pressed garlic clove along with the spinach and bell pepper. Sauté until the spinach has shrunk.
Mix the chickpea flour with the baking powder, oregano, thyme, pepper and salt. You could also add some nutritional yeast for a cheesy taste, and/or kala namak for an egg taste.
Add the water along with the olive oil and mix well.
Stir the sauteed vegetables and the corn through the batter and fill the greased muffin tray all the way to the top.
Bake in the oven at 190°C/375°F for about 60 minutes or until golden brown.
Test with a skewer whether the muffins are baked properly: does the batter still stick to the skewer? Then put it back in the oven for a few minutes. Does the skewer come out dry more or less? Then they are done.
Let them cool down in the muffin tray inside the oven with the door open to prevent them from collapsing completely: the muffins will stay slightly moist as long as they are warm but will firm up nicely once they have cooled down. The day after they are even better, cold or warmed up in the (microwave) oven.