Garbanzo Flour Vegetable Muffins

Published by

Clarissa

May 1, 2017

For those of us who can’t eat bread any longer, this is a great, super easy to make, low calorie alternative.

You need parchment paper muffin liners, or they’ll stick.

Place your favorite veggies in the muffin liners. I put plum tomatoes, spinach and shredded kale.

For 12 mini muffins , mix 2 cups of garbanzo flour with a little over 2 cups of water. Add a bit if salt, a teaspoon of baking powder, and your favorite seasoning. Pour the batter into the veggies and bake for 30 minutes. And that’s It!

They are totally like real bread. I should have put more tomatoes because the muffins turned out a bit too bready for me.

Let’s see if Klara likes them.

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6 responses to “Garbanzo Flour Vegetable Muffins ”

Shakti

May 1, 2017

That looks simple. At what temperature for 30 minutes though?

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1. Clarissa
  
  May 1, 2017
  
  400 F. Very fast and simple to make.
  
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el

May 1, 2017

If you use garbanzo flour, how are those muffins a low calorie alternative to bread?

Hummus (the Arabic word for chickpeas) is very popular in Israel and is quite high in calories.

Wiki says that the nutritional value per 100 g of “Chickpeas, mature seeds, cooked no salt” is 164 kcal.

Borodinsky bread that I eat in Israel has 167 kcal per 100 g.

The bread is very tasty, resembling the usual Ukrainian bread of my childhood. All other breads seem inferior to me when eaten regularly, and taste worse than Borodinsky on second / third / etc. day.

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1. Clarissa
  
  May 1, 2017
  
  1 muffin is just 90 cal!
  
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David P. Bellamy

May 4, 2017

“1 muffin is just 90 cal!”

You said you would find out whether Klara liked these muffins. Did she like them?

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1. Clarissa
  
  May 4, 2017
  
  She liked them so much that when I broke one in two to make it easier to eat, she got very angry. She thought I wanted to eat some of it myself. 😎
  
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