Chickpea-Corn Sweet Muffins
Ingredients
- 1 ½ cup chickpea flour
- ½ cup oat flour, all-purpose flour
- ½ cup brown sugar
- ¼ cup vegetable oil
- 1 ½ tbsp baking powder
- 2 tsp apple cider vinegar, or lemon juice
- ½ cup corn kernels
- ¼ tsp cinnamon powder or nutmeg powder
- 1 tsp salt
- ⅛ tsp black pepper (half of a ¼ tsp)
- ¾ cup water
Instructions
- Pre heat oven to 400 degrees F (you will lower the heat during the baking process).
- In a large bowl, add the dry ingredients: chickpea flour, oat flour, baking powder, brown sugar, salt and Black pepper, and whisk until thoroughly blended.
- Add the oil and corn and mix.
- Mix the apple cider vinegar into the water, pour the water mixture into the bowl, then whisk to form the muffin batter. Do not over mix. Stop when the consistency is a little thicker than that of pancake mix. Add a little more water if necessary.
- Add muffin/cupcake paper liners to the muffin baking pan. Or lightly grease the pan with vegetable oil or non-dairy butter or margarine.
- Pour batter up fill up ¾ of each muffin cup.
- Bake muffins at 400 degrees F, for five minutes, then lower the heat to 350 degrees F, and bake for 15 minutes. A total of 20 minutes. Do not open oven during the baking process.
- Remove from oven, let cool for 2 minutes then remove from pan.
Notes
Serve with non-dairy butter, peanut butter, or as-is, and with fruit.