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Print this Recipe    Chickpea Muffins

Gluten Free Chick Pea Muffins

2 eggs
1/2 cup grated cheddar cheese
1/2 cup pumpkin puree
1/2 cup diced onion
1 Tbsp chopped chives
1 tsp sugar
salt
pepper
1/2 to 1 tsp curry powder (optional)

1.1/2 cups chick pea flour
3 tsp wheat free baking powder

Preheat oven to 400F, prepare pans. Blend the wet mix ingredients
together in a bowl. Quickly but thoroughly mix in the dry ingredients,
spoon into pans and begin baking immediately. Bake for 25-30 mins.
Makes 12 muffins.

Variations:

Green Peas: Add 1/2 to 1 cup of cooked green peas to the wet mix.

Seeds: Add 1/4 cup sunflower and 1/4 cup sesame seeds to the wet
mix.

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3 of 4 people found the following review helpful:
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Chickpea muffins review, February 1, 2005 - 02:39 AM
Reviewer: Kelli from Australia
I love this recipe. I was looking for a muffin that was high in protein and nutrition to make my lunches much easier - this is a great solution. These have a rustic quality and are substantial because of their dense nutrition (I made them with the nuts and seeds). I did not have pumpkin so used swede puree instead. I recommend these for people looking for a nutritious savoury muffin, that is gluten and wheat free. The only thing I found is that I did not need to leave them on for 25 minutes - 20 minutes max in my oven, probably less would have been better.

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