Chickpea and Apricot Muffins

Submitted by bluemoon downunder

"Chickpeas and apricots: now those are healthy ingredients in a muffin! This recipe was emailed to me from the Simply Great Meals Recipe Club. I haven't yet made it but it caught my attention because I was impressed by the healthy ingredients, particularly the inclusion of chickpeas and from a search on Zaar I couldn't find any muffin recipes containing chickpeas."

 

• Ready In: 35mins
• Ingredients: 10
• Yields: 12 muffins
• Serves: 12

ingredients

• 150 g dried apricots
• 1 cup apricot nectar
• 1 (400 g) can chickpeas, drained
• 2 eggs
• 1 cup low-fat milk
• 80 g butter, melted
• 2 1⁄2 cups self-raising flour
• 1⁄3 cup desiccated coconut
• 1 cup dark brown sugar
• icing sugar, for dusting (optional)

directions

1. Place the apricots and apricot nectar in a small saucepan and simmer uncovered for 10 minutes.
2. Place the apricot mixture and chickpeas in a food processor and process until smooth. Set aside to cool.
3. Stir the eggs, milk and melted butter into the chickpea mixture until all the ingredients are well combined.
4. Sift the flour into a large bowl, add the coconut and brown sugar.
5. Gradually stir the chickpea mixture into the flour and sugar mixture, and mix until all the ingredients are well combined.
6. Spoon the muffin mixture into 12 greased 1/2 cup muffin pans and bake in a preheated oven at 180ºC for 20-25 minutes.
7. When cooked, remove the muffins from the oven and allow to stand in the pan for 5 minutes before turning them out onto a wire rack to cool, dust with icing sugar and serve (optional).
8. TIP: Use half wholemeal self-raising flour to white to increase the fibre content.
9. NOTE: In step 6, the recipe specified 12 1/2 inch muffin cups but then said that the recipe made 15 muffins, so you may find that there is enough mixture for 15 not 12 muffins. I've specified 12 for the sake of consistency. Please clarify this point if you make and review this recipe before I make it. Once I know, I'll get the yield corrected if the mixture is indeed sufficient for 15 muffins.

Reviews

[Mandy]

What a great idea! I love the fact that these contain chickpeas. I made them for my daughters playgroup and all the kids ate them up no problems, lovely flavour in these!

 

[celia_47]

Good taste, weird texture (melt in your mouth) but very tasty and a lot of protein, great breakfast for a vegetarian, specially if made with whole wheat flour.

 

[Born2cook]

These muffins have great flavor, but I thought the texture was a bit rubbery as if they were non fat. I didn't have self raising flour though and used a sub recipe - maybe that wasn't adaquate. They do have good flavor though. Thanks

 

[richabby]

This is a great recipe, I altered it some but the chickpeas are are an exciting addition and you can't taste them. I replaced the apricots with raisins and I didn't use coconut because my kids don't like it but I did replace some of the butter with coconut milk. I also added chocolate chips. I used whole wheat and whole oat flour. I didn't seem to need as much milk as the recipe called for either. Maybe my raisins didn't soak up as much nectar. Thanks for posting, I plan on making this every week now for snacks for my kids. For variety I want to try different juices and dried fruits as substitutions.

 

[oloschiavo]

I was intrigued by this interesting combination... and what great results! The muffins turned out quite light (both in colour and consistency) and with a delicate apricot and coconut flavour, and I must say I couldn't really taste any chickpeas in there. If you prefer a darker, heavier type of muffin I recommend you use some whole wheat flour as per the tip in step 9. As for yield, I got 18 using a half-cup pan, although some were a bit small, so I guess in reality you could aim for 15. Thanks for sharing this tasty recipe bluemoon!