These little cuties are savoury and satisfying. I love them served on a bed of millet with lemon tahini sauce and a big side salad.
The original recipe is from Esther’s Kitchen (Esther being the Wonder Pig). I have made a few alterations and embellishments to the original recipe to amp up the flavour because that’s how I like it. Feel free to leave out any of the seasonings –the herbs, garlic, shallot/green onion or salt as you prefer…. But why? Why?
You can eat these muffins hot or cold, they’re portable so they make a great snack or breakfast on the go, and they’re easy and affordable. What’s not to love?
Ingredients for the muffins
Makes 12 mini muffins
2 cups of chickpea flour – also called besan or gram flour
2 cloves garlic minced
2 shallots diced OR 3 green onions chopped
1 Tbsp fresh parsley chopped
1 Tbsp fresh dill chopped
1 tsp sea salt
1 tsp baking powder
2 Tbsp nutritional yeast
1 cup water
Heat the oven to 400F. Grease a mini muffin tin.
Combine all the ingredients in a mixing bowl and stir until everything is incorporated and moist. Spoon into the muffin tin. Bake for 20 minutes. The muffins should be golden on top when they’re done.
Ingredients for the lemon tahini sauce
1/3 cup hot water
½ teaspoon sea salt
1 Tbsp maple syrup
Juice of ½ lemon
¼ cup tahini
Mix everything together in a small glass or bowl. Whisk until well blended and spoon over the muffins.