Description
Tender muffins star chickpea flour folded with garlic herbs and generous amounts of melty cheese for bold savory bites. The high-protein flour gives a subtle earthy note that complements the gooey cheese pockets perfectly. Baked in 25 minutes they work as breakfast or side dishes.
Cultural Background
Chickpea flour, known as besan in India, has deep roots in South Asian cuisine where it features in savory flatbreads, fritters like pakoras, and spiced snacks dating back centuries in traditional vegetarian cooking. This muffin recipe represents a modern fusion, adapting the flour's gluten-free properties and nutty flavor into Western-style quick breads popular in gluten-free and high-protein baking trends. The addition of cheese echoes Mediterranean influences, such as Greek or Italian savory baked goods with herbs and dairy, creating a cross-cultural savory treat.
Recipe Info
PREP TIME: 15 minutes
COOK TIME: 25 minutes
TOTAL TIME: 40 minutes
SERVINGS: 12
DIFFICULTY: Easy
Ingredients
- 1 1/2 cups chickpea flour
- 1 cup shredded cheddar cheese plus extra for topping
- 2 large eggs
- 1 cup milk of choice
- 1/4 cup olive oil
- 3 cloves garlic minced
- 2 teaspoons baking powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup chopped fresh chives or green onions
Instructions
- Preheat oven to 375 degrees Fahrenheit and grease a standard 12-cup muffin tin or line with paper liners.
- In a large mixing bowl whisk together the chickpea flour baking powder salt pepper oregano and parsley until evenly combined.
- In a separate medium bowl whisk the eggs milk olive oil and minced garlic until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined with a few small lumps remaining do not overmix.
- Fold in 1 cup of the shredded cheddar cheese and any optional chives or green onions distributing evenly throughout the batter.
- Divide the batter evenly among the 12 muffin cups filling each about two-thirds full then sprinkle the tops with additional shredded cheese.
- Bake for 22 to 25 minutes until the muffins are golden brown on top a toothpick inserted in the center comes out clean or with moist crumbs and the cheese is bubbly and melted.
- Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool slightly serve warm.
Tips
- For maximum cheese pockets use a mix of shredded and small cubed cheese to create gooey melted interiors.
- Avoid overmixing the batter as it can lead to dense muffins instead of tender ones.
- Substitute feta or mozzarella for cheddar or add sun-dried tomatoes for extra Mediterranean flair.
Nutrition
Calories: 165
Protein: 8 grams
Carbs: 12 grams
Fat: 9 grams