Name: Chickpea and spinach muffins
Cook time: 25 min
Total time: 25 min
Ingredients: 1/4 cup (40g) cornmeal; 1 tablespoon vegetable oil; 4 green onions, chopped; 2 clove garlic, crushed; 40 english spinach leaves, shredded; 2 cup (300g) self-raising flour; 1 cup (170g) cornmeal, extra; 2 tablespoon fresh basil leaves, finely chopped; 1 egg, lightly beaten; 1 1/4 cup (310ml) milk; 90 gram butter, melted; 300 gram can chickpeas, rinsed, drained; 2 tablespoon parmesan cheese, finely grated

Ingredients

1/4 cup (40g) cornmeal

1 tablespoon vegetable oil

4 green onions, chopped

2 clove garlic, crushed

40 english spinach leaves, shredded

2 cup (300g) self-raising flour

1 cup (170g) cornmeal, extra

2 tablespoon fresh basil leaves, finely chopped

1 egg, lightly beaten

1 1/4 cup (310ml) milk

90 gram butter, melted

300 gram can chickpeas, rinsed, drained

2 tablespoon parmesan cheese, finely grated

Method

1.Grease 6 hole (3/4 cup/180ml capacity) muffin pan. Sprinkle inside of pans with about half the cornmeal.

2.Heat oil in medium pan, add onion and garlic, cook, stirring, until onion is just soft. Add spinach, cook, stirring, until spinach is just wilted, cool.

3.Sift flour and extra cornmeal into large bowl, stir in basil, egg, milk and butter, then spinach mixture and chickpeas.

4.Spoon mixture into prepared pan, sprinkle with cheese and remaining cornmeal. Bake in moderately hot oven about 25 minutes.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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