In my brown bag this week: Lemon Chickpea Muffins. The classic lemon and cardamom flavor pairing makes these muffins absolutely delicious. While the healthy fats and whole grains create a better for you treat. Eat them any time of day; though I prefer them for breakfast. They freeze well and make a perfect grab and go for busy mornings.
Lemon Chickpea Muffins
(printable recipe) inspired by IDEAFIT
1 15 oz can of chickpeas, drained and rinsed
zest from two lemons
zest from one orange
2 T freshly squeezed lemon juice
2 T freshly squeezed orange juice
1/4 cup extra-virgin olive oil
1/2 cup granulated sugar
2 eggs separated
2/3 cup whole-wheat flour, sifted
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cardamom
1/3 cup almond meal
1 1/2 t granulated sugar
1/4 t ground cardamom
Preheat oven to 325°F. Line muffin tin with paper liners. Purée chickpeas, lemon and orange zest and juice, olive oil, sugar and egg yolks in food processor until smooth.
In a large bowl, sift together flour, baking powder, salt, almond meal and cardamom. Stir chickpea mixture into flour mixture
Whisk egg whites until they hold semisoft peaks. Fold egg whites into batter.
In small bowl, combine sugar and cardamom. Set aside.
Scoop batter into muffin tin. Using a generous 1/4 cup of batter for each one. Sprinkle muffin batter with some of the sugar-cardamom mixture.
Bake 25-30 minutes, or until toothpick inserted in center of muffin comes out clean.
Makes 12 muffins.