Cheesy Chickpea & Spinach Savory Muffins
Indulge in the delightful flavors of these Cheesy Chickpea & Spinach Savory Muffins! This recipe draws inspiration from an Australian Women's Weekly cookbook, combining nutritious chickpeas, fresh spinach, and a hint of cheese into a delightful muffin that's perfect for any occasion. Ideal as a hearty snack, a light lunch, or a flavorful breakfast on-the-go, these muffins are not only easy to make but also packed with goodness. Bake a batch and savor the goodness with family and friends!
16
Servings
140
Calories
15
Ingredients
Ingredients
Oil
1 tablespoon (for sautéing)
Spring onions
2 (sliced)
Garlic cloves
2 (minced)
Fresh spinach
40 leaves (chopped)
Flour
300 g
Baking powder
3 teaspoons
Salt
1 teaspoon
Cornflour
170 g
Fresh parsley
2 tablespoons (chopped)
Egg
1 (beaten)
Milk
310 ml
Olive oil
6 tablespoons
Chickpeas
250 g (rinsed if canned)
Cornflour
8 teaspoons (for sprinkling)
Cheese
2 tablespoons (grated (I used gouda))
Instructions
1
Preheat your oven to 190°C (375°F) and prepare a muffin tin by greasing it or lining with muffin liners.
2
In a frying pan, heat 1 tablespoon of oil over medium heat. Add the sliced spring onions and minced garlic, then sauté until they turn lightly golden.
3
Add the chopped spinach to the pan and cook until wilted, about 2-3 minutes. Remove from heat and set aside to cool slightly.
4
In a large mixing bowl, whisk together the flour, cornflour, baking powder, and salt. Stir in the chopped parsley.
5
In another bowl, mix the milk, 6 tablespoons of olive oil, and the beaten egg until well combined.
6
Pour the wet ingredients into the dry mixture and stir gently until just incorporated, being cautious not to overmix. The batter will be thick.
7
Fold in the sautéed spinach mixture and the rinsed chickpeas carefully until evenly distributed throughout the batter.
8
Spoon the mixture into the prepared muffin tin, filling each cup evenly. Sprinkle each muffin with ½ teaspoon of cornflour and a touch of grated cheese on top.
9
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly before transferring to a wire rack.
10
Serve warm or at room temperature. Enjoy your healthy and delicious muffins!
Nutrition Information
5.0
Fat
18.8
Carbs
6.4
Protein
2.8
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Cheesy Chickpea & Spinach Savory Muffins?
These are savory muffins made with chickpeas, fresh spinach, and cheese, inspired by a recipe from an Australian Women's Weekly cookbook.
What temperature should the oven be preheated to?
The oven should be preheated to 190°C (375°F).
How many muffins does this recipe make?
This recipe makes 16 servings.
What type of cheese is recommended for this recipe?
The recipe suggests using grated cheese; Gouda was used in this specific version.
How long should the muffins bake?
Bake the muffins for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
What is the calorie count per muffin?
Each muffin contains approximately 140 calories.
How much protein is in each serving?
Each muffin provides 6.4 grams of protein.
What vegetables are included in these muffins?
The recipe includes spring onions, garlic, and fresh spinach.
How much spinach is needed?
You will need 40 leaves of fresh spinach, which should be chopped.
How are the chickpeas prepared for the batter?
The chickpeas should be rinsed (if canned) and then carefully folded into the batter.
What is the carbohydrate content per serving?
There are 18.8 grams of carbohydrates per muffin.
How much fat is in one muffin?
Each muffin contains 5.0 grams of fat.
What ingredients are used for the dry mixture?
The dry mixture consists of 300g flour, 170g cornflour, 3 teaspoons of baking powder, 1 teaspoon of salt, and 2 tablespoons of chopped parsley.
What wet ingredients are mixed together?
The wet ingredients include 310ml of milk, 6 tablespoons of olive oil, and 1 beaten egg.
Is cornflour used in more than one way in this recipe?
Yes, 170g is mixed into the batter and an additional 8 teaspoons are used for sprinkling on top of the muffins before baking.
How should the spring onions and garlic be prepared?
They should be sliced (onions) and minced (garlic), then sautéed in oil until lightly golden.
Should the batter be mixed vigorously?
No, you should stir the ingredients gently until just incorporated, being cautious not to overmix.
What should the consistency of the batter be?
The batter will be thick before folding in the spinach and chickpeas.
How much fiber is in each muffin?
Each serving contains 2.8 grams of fiber.
Can these muffins be served cold?
Yes, they can be served warm or at room temperature.
What is the source of inspiration for this recipe?
This recipe draws inspiration from an Australian Women's Weekly cookbook.
How do you prepare the muffin tin?
You should grease the muffin tin or line it with muffin liners.
How much oil is used for sautéing the vegetables?
1 tablespoon of oil is used for sautéing the onions and garlic.
What herbs are used in the muffins?
Fresh parsley is used, specifically 2 tablespoons when chopped.
How much baking powder is required?
The recipe calls for 3 teaspoons of baking powder.
What is the weight of the chickpeas needed?
You need 250 grams of chickpeas.
What should you do with the spinach after sautéing?
Once wilted, remove the spinach from the heat and set it aside to cool slightly before adding it to the batter.
What is the suggested occasion for serving these muffins?
They are ideal as a hearty snack, a light lunch, or a flavorful breakfast on-the-go.
How should the muffins be cooled?
Allow them to cool slightly in the tin before transferring them to a wire rack.
Is salt included in the nutritional data?
While 1 teaspoon of salt is used in the ingredients, the specific sodium content per serving is not provided in the data.