Veganquiche with leeks and smoked tofu
71 recipes
Chickpea and pea muffins
ingredients
servings
7
Chickpea flour
110 grams
oatmeal
50 grams
Potato starch
40 grams
Wholewheat flour
40 grams
Salt
1 teaspoon
Bicarbonate
1 pinch
Vinegar
1 spoon
Peas
200 grams
Sesame
1 spoon
Food yeast flakes
1 spoon
Active dry yeast
16 grams
Extra virgin olive oil
60 grams
Dill
to taste
Turmeric
to taste
Pepper
to taste
Oat milk
200 grams
starters from Italy
Chickpea and pea muffins
Chickpea and pea muffins
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
tasty and protein-based muffins, excellent as an appetizer or as a main course accompanied by a sauce and a fresh salad!
preparation
step 1
Start by boiling the fresh peas (otherwise you can also use the pre-cooked ones, but I've only made them with fresh ones so far).
step 2
Mix the flour, baking powder, nutritional yeast, salt and baking soda.
step 3
Add the spices and sesame, stir.
step 4
Add the vinegar, oil and stir.
step 5
Add the oat milk (about a glass, but it could be even more. The dough should be nice and creamy), stir and finally add the peas.
step 6
Put the dough in a muffin mold covered with paper cups (which you don't need if you have the silicone mold) and bake at 180 degrees for about half an hour.
