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    You are in: Home / Recipes / Chickpea and Apricot Muffins Recipe
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    Chickpea and Apricot Muffins

    Chickpea and Apricot Muffins. Photo by Chef #302958

    1/1 Photo of Chickpea and Apricot Muffins

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    bluemoon downunder's Note:

    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.

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Place the apricots and apricot nectar in a small saucepan and simmer uncovered for 10 minutes.
    2. 2
      Place the apricot mixture and chickpeas in a food processor and process until smooth. Set aside to cool.
    3. 3
      Stir the eggs, milk and melted butter into the chickpea mixture until all the ingredients are well combined.
    4. 4
      Sift the flour into a large bowl, add the coconut and brown sugar.
    5. 5
      Gradually stir the chickpea mixture into the flour and sugar mixture, and mix until all the ingredients are well combined.
    6. 6
      Spoon the muffin mixture into 12 greased 1/2 cup muffin pans and bake in a preheated oven at 180ºC for 20-25 minutes.
    7. 7
      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).
    8. 8
      TIP: Use half wholemeal self-raising flour to white to increase the fibre content.
    9. 9
      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.

    Ratings & Reviews:

    • on August 04, 2009

      45

      What a great idea! I love the fact that these contain chickpeas. I made them for my daughters playgroup and all the kids ate them up no problems, lovely flavour in these!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 06, 2007

      35

      Good taste, weird texture (melt in your mouth) but very tasty and a lot of protein, great breakfast for a vegetarian, specially if made with whole wheat flour.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 04, 2006

      35

      These muffins have great flavor, but I thought the texture was a bit rubbery as if they were non fat. I didn't have self raising flour though and used a sub recipe - maybe that wasn't adaquate. They do have good flavor though. Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Chickpea and Apricot Muffins

    Serving Size: 1 (158 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 320.8
     
    Calories from Fat 70
    21%
    Total Fat 7.7 g
    11%
    Saturated Fat 4.4 g
    22%
    Cholesterol 50.5 mg
    16%
    Sodium 503.4 mg
    20%
    Total Carbohydrate 57.6 g
    19%
    Dietary Fiber 3.3 g
    13%
    Sugars 29.2 g
    117%
    Protein 6.5 g
    13%

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