I could not decide to call theses Savory Muffins, or Mini Chickpea Frittatas. By whatever name you want to call them they are delicious, nutritious and portable. They also would be great for a brunch, lunch or dinner.
They were made for my food restricted client, so you might see some different ingredients in these little bites of goodness.
Veggie:
- 3 c Spinach, fresh, chopped
In a large skillet, wilt the spinach over medium heat. Set aside.
Preheat oven to 375 degrees.
Dry Ingredients:
- 2 c chickpea flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tbsp JB’s All-Purpose Blend
In a large bowl whisk all the dry ingredients together, until well combined. Add the spinach and stir until the spinach is coated and equally distributed throughout the dry mixture.
Wet Ingredients:
- 1 1/2 c Macadamia milk
- 1 lemon, juiced
- 1/2 c sparkling water
Pour the wet ingredients into the dry and thoroughly whisk together. Pour mixture into prepared muffin tins.
Bake for 25-27 minutes.
Serve. Eat. Enjoy.
