The addition of cardamom gives a nice flavour to these "healthy" and delicious muffins.
Before you start
- Preheat the oven to 160°C/325°F. Place 12 paper muffin cups in a 12 cup muffin pan.
- Purée the chickpeas in a blender or food processor. Add the lemon and orange juice, orange zest, oil, and all the sugar (but 1 tbsp). Separate the egg whites from the yolks: add the yolks to the blender, add the whites to a bowl. Purée the chickpea mixture until smooth.
- Remove the cardamom seeds from the pods then crush them using a bottle or a meat tenderizer. Mix a pinch of cardamom with the reserved sugar, then set aside. Put the remaining cardamom in a bowl with the flour, baking powder, almond meal, and salt, then mix well. Incorporate the flour mixture to the chickpea mixture.
- Beat the egg whites to form stiff peaks using a mixer, then fold them into the mixture, blending gently with a spatule.
- Using an ice cream scoop, spoon the batter into the prepared muffin cups. Sprinkle each muffin with the sugar-cardamom mixture.
- Bake in the middle of the oven for about 18-20 min, until a tooth-pick inserted into the center of a muffin comes out clean. Take the pan out of the oven, then put each of the paper lined muffins on a rack to cool. Serve.
Nutrition Facts Table
per 1 serving (80g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
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|Grain Products :||¼||serving|
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ClaimsThis recipe is :
- Free :
- Trans Fat
- Low :
- Saturated Fat, Sodium
- Source of :
- Calcium, Copper, Fibre, Iron, Magnesium, Niacin, Omega-3, Pantothenic Acid, Phosphorus, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin K, Zinc
- Good source of :
- Folacin, Selenium, Vitamin E
- Excellent source of :
- Diet-related health claims :
- Artery-healthy, Heart-healthy
|Meat and Alternatives||½|