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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!

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**Mandy** August 04, 2009

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.

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celia_47 May 06, 2007

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

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Born2cook December 04, 2006

This is a great recipe, I altered it some but the chickpeas are are an exciting addition and you can't taste them. I replaced the apricots with raisins and I didn't use coconut because my kids don't like it but I did replace some of the butter with coconut milk. I also added chocolate chips. I used whole wheat and whole oat flour. I didn't seem to need as much milk as the recipe called for either. Maybe my raisins didn't soak up as much nectar. Thanks for posting, I plan on making this every week now for snacks for my kids. For variety I want to try different juices and dried fruits as substitutions.

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richabby October 29, 2006

I was intrigued by this interesting combination... and what great results! The muffins turned out quite light (both in colour and consistency) and with a delicate apricot and coconut flavour, and I must say I couldn't really taste any chickpeas in there. If you prefer a darker, heavier type of muffin I recommend you use some whole wheat flour as per the tip in step 9. As for yield, I got 18 using a half-cup pan, although some were a bit small, so I guess in reality you could aim for 15. Thanks for sharing this tasty recipe bluemoon!

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oloschiavo October 14, 2006
Chickpea and Apricot Muffins