Chick Pea Muffins (gluten Free)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bread | 12 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 1/2 | c | Grated cheddar cheese |
| 1/2 | c | Pumpkin puree, see note |
| 1/2 | c | Diced onion |
| 1 | T | Chopped chives |
| 1 | t | Sugar |
| Salt & pepper | ||
| 1/2 | up to | |
| 1 | t | Curry powder, optional |
| 1 1/2 | c | Chick pea flour |
| 3 | t | Wheat free baking powder |
| muffins. Variations: |
INSTRUCTIONS
Preheat oven to 400øF, prepare pans. Blend the wet mix ingredients together in a bowl. Quickly but thoroughly mix in the dry ingredients, spoon into pans & begin baking immediately. Bake for 25-30 mins. Makes Chick Pea with Green Peas: Add 1/2 to 1 cup of cooked green peas to the wet mix. Chick Pea with Seeds: Add 1/4 cup sunflower & 1/4 cup sesame seeds to the wet mix. NOTE: To make 1-1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 85
Calories From Fat: 28
Total Fat: 3.2g
Cholesterol: 35.9mg
Sodium: 164.2mg
Potassium: 160.7mg
Carbohydrates: 8.7g
Fiber: 1.7g
Sugar: 2.3g
Protein: 5.3g