Recipe

Chickpea and spinach muffins

  • 25 mins cooking
  • Makes 6 Item
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Ingredients

Chickpea and spinach muffins
  • 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

Chickpea and spinach muffins
  • 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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