These savoury chickpea flour muffins somewhat resemble a frittata or quiche. A quick lunch in a convenient 'on the go' shape! Its high protein content also makes it an ideal snack for athletes. And thanks to its shape, it's also a fun lunch for children.
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.
6 servings
1 muffin
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.