Savory Muffins with Chickpea Flour, Olives and Oregano
#glutenfree #guiltfree #diabeticfriendly #diabeticdelights #savourymuffins #vegan #lactosefree #easyrecipes #purascosassanas |
A warm thank you to @powerhungrycamilla for this recipe (I adapted it) and for opening my appetite for #chickpeaflour |
Makes 6 muffins.
Topping (optional): 1 tsp dried oregano, 2 tsp sesame seeds, 2 tsp poppy seeds, ½ tsp coarse salt
Muffins: ⅔ cup (170 ml) lactose free milk (options almond or any non-dairy milk), ½ tsp cider vinegar, 1 cup (110 g) chickpea flour, 2 Tbsp flaxseed meal, ½ tsp baking soda, ¼ tsp fine sea salt, 1 Tbsp olive oil, 1-1/2 tsp sugar free maple syrup (or sweetener of choice), 12 olives stoned and sliced.
Preheat oven to 400°F (200°C). Generously grease or spray 6 cups of a standard muffin tin.
In a small bowl or cup, stir together milk and vinegar. Let stand for 5 minutes.
Meanwhile, in a medium bowl, whisk together the chickpea flour, flaxseed meal, baking soda and salt.
Add the milk mixture, olive oil, and maple syrup; stir until blended. Incorporate the sliced olives. Divide batter evenly among prepared cups. Sprinkle evenly with topping, if using.
Bake in the preheated oven for 14 to 16 minutes until golden brown. Let cool completely before removing from the tin.
For the original recipe, please visit https://goo.gl/VcwEFn