CHICKPEA AND APRICOT MUFFINS
Chickpeas and apricots: now those are healthy ingredients in a muffin! This recipe was emailed to me from the Simply Great Meals Recipe Club. I haven't yet made it but it caught my attention because I was impressed by the healthy ingredients, particularly the inclusion of chickpeas and from a search on Zaar I couldn't find any muffin recipes containing chickpeas.
Provided by bluemoon downunder
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place the apricots and apricot nectar in a small saucepan and simmer uncovered for 10 minutes.
- Place the apricot mixture and chickpeas in a food processor and process until smooth. Set aside to cool.
- Stir the eggs, milk and melted butter into the chickpea mixture until all the ingredients are well combined.
- Sift the flour into a large bowl, add the coconut and brown sugar.
- Gradually stir the chickpea mixture into the flour and sugar mixture, and mix until all the ingredients are well combined.
- Spoon the muffin mixture into 12 greased 1/2 cup muffin pans and bake in a preheated oven at 180ºC for 20-25 minutes.
- When cooked, remove the muffins from the oven and allow to stand in the pan for 5 minutes before turning them out onto a wire rack to cool, dust with icing sugar and serve (optional).
- TIP: Use half wholemeal self-raising flour to white to increase the fibre content.
- NOTE: In step 6, the recipe specified 12 1/2 inch muffin cups but then said that the recipe made 15 muffins, so you may find that there is enough mixture for 15 not 12 muffins. I've specified 12 for the sake of consistency. Please clarify this point if you make and review this recipe before I make it. Once I know, I'll get the yield corrected if the mixture is indeed sufficient for 15 muffins.
Nutrition Facts : Calories 320.9, Fat 7.8, SaturatedFat 4.5, Cholesterol 50.5, Sodium 503.5, Carbohydrate 57.6, Fiber 3.3, Sugar 29.3, Protein 6.6
CHICKPEA PATTIES WITH APRICOT MAYO RECIPE
I love chickpeas and apricots. I was looking for meatless recipes on the net and came across this unique recipe. I found this at the Care2 website @ http://www.care2.com/greenliving/chickpea-patties-apricot-mayo.html These delicious high-protein, low-fat patties are served with a mouthwatering vegan apricot-basil mayonnaise that tastes like summer sunshine. It can also be used as a sauce for whole grains, potatoes, and grilled or steamed vegetables.You can make your meatless meal a stellar taste experience thanks to the Mediterranean way of eating.
Provided by SassiFras
Categories Beans
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 24
Steps:
- 1. Pulse the chickpeas, bread, onion, jalapeno, garlic, oregano, cumin, pepper, and salt in a food processor until coarsely chopped. Remove half the mixture to a medium-sized bowl.
- 2. Add the egg substitute to the mixture in the processor and process until almost smooth. Spoon into the chopped chickpea mixture in the mixing bowl and stir until thoroughly combined. If the mixture seems too stiff, mix in 1 tablespoon of the olive oil.
- 3. Form the mixture into 8 to 10 patties, 1/2 inch thick each, and place in a large dish or on a baking tray sprayed with non-fat cooking oil. Drizzle about 1 tablespoon of olive oil over the patties. (If desired, cover with plastic wrap and refrigerate several hours.).
- 4. Cook on a griddle or large skillet over medium-high heat. Add patties (4 at a time if necessary to avoid crowding) and fry 4 to 5 minutes. Spray the tops with cooking oil or drizzle olive oil around the sides of the skillet, turn, and fry the patties 4 to 5 minutes longer, until nicely browned.
- 5. Serve with the mayonnaise, lettuce, and tomatoes in the pita pockets or on the English muffins.
- Apricot Basil Mayonnaise:.
- 1. Place apricots in a small bowl and cover with the boiling water. Let cook to room temperature. Drain off any water.
- 2. Process the cooled apricots, egg substitute, lime zest and juice, garlic, basil, pepper, and salt in a food processor or blender until smooth-stop to scrape down the sides of the container once or twice as necessary.
- 3. With the cover on and the processor running, gradually add the olive oil in a thin stream through the top passageway and process until the mayonnaise is smooth and creamy. Serve at room temperature or chill. Refrigerate for up to two weeks.
Nutrition Facts : Calories 573.8, Fat 25.4, SaturatedFat 3.5, Cholesterol 0.2, Sodium 983.1, Carbohydrate 72.2, Fiber 7.8, Sugar 7, Protein 15.4
APRICOT MUFFINS
These are moist and chewy. I sometimes add 1/2 cup of dates as well as the apricots. A family favorite!
Provided by Aunt Mamie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
- In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
- Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 36.2 g, Cholesterol 26.5 mg, Fat 9.2 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 258 mg, Sugar 19.3 g
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