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Sunday, June 3, 2012

Savoury courgette and chickpea muffins

I was thinking about making savoury muffins.  Most of the recipes I've seen include cheese in some way, I didn't feel like putting cheese in, but didn't think that should mean I can't make savoury muffins.  Thought chickpea, chilli, courgette and parsley sounded like a good combination, and we bought an epic quantity of spring onions (for $1) from the Haymarket yesterday so I thought I'd make the first move to try and lessen the mountain...

Also, note, I decided to use an egg in these.  I have had to buy eggs for a protocol I'm using at work a few times recently so needed to use them up.  I am also excited because I am planning to do a deal with my friend Sage who keeps chickens - my jam in exchange for his eggs.  So maybe there will be a few more eggs in the near future.  To make these without the egg, I think I would just add some ground linseed mixture, and/or increase the tahini.

150 g plain flour
100 g wholemeal flour
3 tsp baking powder
1 tsp salt
1 1/2 tbsp poppy seeds
1 tbsp millet
1 1/2 tbsp sunflower seeds
1 tsp nigella seeds
1-2 tsp dried chilli flakes
2 tsp nutritional yeast
1/2 tsp freshly ground black pepper

3/4 cup cooked chickpeas
1 small courgette, chopped into matchsticks
4 spring onions, chopped
2-3 tbsp parsley, chopped

50 ml olive oil
20 ml veg oil
20 ml tahini
240 ml fake milk
1 egg

Heat oven to 400F.  Mix the dry ingredients (first text block) in a bowl with a fork.  Add the chickpeas and veggies (second text block) and mix again.  In a separate bowl, mix the wet ingredients (third text block).  Add the wet to the dry and mix until just combined.  Line a muffin tin with paper and spoon the mixture into the cups (made 12).  Bake for ~30 min until lightly golden on top.  Remove from tin and leave to cool on a wire rack.


These are not bad.  They are good as a complement to eat with something else (I can imagine them being good sandwiched with tomato and chilli jam and dry tofu).  I think adding some pitted, chopped, salty black olives to the mix might just finish them off nicely - there's a voice in my head saying if a muffin isn't sweet it needs to be salty...
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