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 the occasional breakfast, or grab a muffin and a cup of tea or coffee for an afternoon snack.
Lemon Chickpea Muffins
- For batter
- 1¾ cup (271 g) chickpeas from a 15 oz. can, drained and rinsed
- 1 Tbsp. (12 g) lemon zest
- 1 Tbsp. (12 g) orange zest
- 2 Tbsp. (28 g) fresh lemon juice
- 2 Tbsp. (28 g) fresh orange juice
- ¼ cup (52 g) extra virgin olive oil
- ¼ cup (45 g) granulated sugar
- 2 egg yolks
- ⅔ cup (80 g) whole wheat flour, sifted
- 2 tsp. (8 g) baking powder
- ½ tsp. (2 g) salt
- ½ tsp. (2 g) ground cardamom
- ⅓ cup (30 g) ground almonds
- 2 egg whites
- For topping
- 1 Tbsp. (8 g) ground or slivered almonds
- ¼ tsp. (1 g) ground cardamom
- ½ tsp. (2 g) granulated sugar (optional)
- Preheat oven to 325 degrees Fahrenheit. Line muffin tin with paper liners.
- Puree the chickpeas in a food processor until smooth.
- Add the lemon and orange zest, juice, olive oil, sugar, and egg yolks. Puree until smooth.
- Sift together the flour, baking powder, salt, and cardamom. Stir in the chickpea mixture, and then add the ground almonds.
- Whisk the egg whites until they hold semi-soft peaks. Fold the egg whites into the batter carefully, so not to deflate the egg whites.
- In a small bowl combine the ground or slivered almonds, sugar (optional), and cardamom. Set aside.
- Scoop batter into muffin tin. You can use a ⅓ 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-cardamom mixture.
- Bake in the oven 12 to 13 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Nutrition information per serving (1 muffin, or 1/12 of recipe):
145 calories, 4 g protein, 16 g carbohydrate, 1 g fiber, 5 g sugar (4 g added sugar*), 195 mg sodium, 90 mg potassium, 7 g fat (1 g sat, 5 g mono, 1 g poly, 0 g trans), 25 mg cholesterol
*Includes optional ½ tsp. (2g) granulated sugar in topping
Recipe courtesy of The Culinary Institute of America
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