Recipe courtesy of The Culinary Institute of America
Yield: 12 muffins
Lemon and cardamom is a classic flavor pairing that make these muffins fragrant and delicious. Using pureed, canned chickpeas creates a very moist, tender muffin because the chickpea starch holds water so well. The addition of ground almonds to the batter contributes a hearty nuttiness as well as healthy fats. Pair these muffins with fresh fruit and yogurt for a satisfying breakfast. You can also grab a muffin and a cup of tea for an easy afternoon snack.
- 1 ¾ cups chickpeas (a 15-ounce can), drained and rinsed
- Zest from two lemons
- Zest from one orange
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons orange juice, freshly squeezed
- ¼ cup extra virgin olive oil
- ½ cup granulated sugar
- 2 egg yolks
- 2/3 cup whole wheat flour, sifted
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cardamom
- 1/3 cup ground almonds
- 2 egg whites
- 1 tablespoon ground almonds
- 1 ½ teaspoons granulated sugar
- ¼ teaspoon ground cardamom
Preheat oven to 325°F. Line muffin tin with paper liners.
Purée the chickpeas in a food processor until smooth.
Add the lemon and orange zest and juice, olive oil, sugar, and egg yolks. Purée until smooth.
Sift together the flour, baking powder, salt, and cardamom. Stir in the chickpea mixture, then add the ground almonds.
Whisk egg whites until they hold semi soft peaks. Fold the egg whites into the batter.
In a small bowl combine the ground almonds, sugar, and cardamom. Set aside.
Scoop batter into muffin tin. You can use a 1/3 cup measuring cup to do this, but you’ll only need to add a generous ¼ cup of batter to each muffin cup. Sprinkle the muffin batter with some of the almond-sugar-cardamom mixture.
Bake 12 to 13 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Nutritional information per serving (one muffin) :
Calories: 170 ⁄ Protein: 4 g ⁄ Carbohydrate: 23 g ⁄ Fiber: 3 g ⁄ Sodium: 230 mg
Saturated fat: 1 g ⁄ Polyunsaturated fat: 1 g ⁄ Monounsaturated fat: 5 g
Trans fat: 0 g ⁄ Cholesterol: 31 mg
Copyright © The Culinary Institute of America
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