Chickpea And Apricot Muffins Recipes

APRICOT MUFFINS

Apricot Muffins image

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

Ingredients

1 cup chopped dried apricots
1 cup boiling water
2 cups all-purpose flour
¾ cup white sugar
1 teaspoon baking soda
½ teaspoon salt
¼ cup melted butter
¼ cup vegetable oil
1 cup buttermilk
1 egg

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

ZUCCHINI AND APRICOT MUFFINS

Zucchini and Apricot Muffins image

If you have surplus summer squash, these cinnamony, moist, not-too-sweet whole-wheat muffins are a great place for them. They are great for the camp or school lunchbox. Dried apricots contribute lots of potassium, beta carotene and vitamin A. I used a raw brown cane sugar called muscovado for these, but you can also use turbinado, sold as Sugar in the Raw.

Provided by Martha Rose Shulman

Categories weekday, dessert, side dish

Time 1h

Yield 14 muffins

Number Of Ingredients 13

Ingredients

250 grams (about 2 cups) whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon salt
75 grams (1/3 cup) canola or sunflower oil
180 grams (3 extra-large) eggs
75 grams (1/3 cup) raw brown sugar or muscovado sugar
50 grams (1/4 cup) milk
2 teaspoons vanilla
250 grams (1/2 pound) zucchini, grated (about 2 cups)
100 grams dried apricots, cut in 1/4-inch dice (about 1/2 cup)

Steps:

Preheat the oven to 375 degrees. Oil muffin tins. The recipe makes about 14 1/2-cup muffins.
Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a medium or large bowl, whisk together the oil, eggs, sugar, milk and vanilla. Quickly whisk in the sifted dry ingredients. Fold in the grated zucchini and the dried apricots. Fill muffin tins about 3/4 full.
Bake 20 to 25 minutes, until the muffins are brown on the edges and a tester comes out clean. Remove from the heat and allow to cool for 10 minutes in the tin, then remove from the tins and allow to cool on a rack.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 167 milligrams, Sugar 10 grams, TransFat 0 grams

More about "chickpea and apricot muffins recipes"

FLUFFY FLOURLESS PEANUT BUTTER CHICKPEA MUFFINS

Sep 1, 2024 Place chickpeas and 1 egg in the bowl of a food processor or high powered blender and process until beans are well blended. Add two other …
From ambitiouskitchen.com

Preheat oven to 350 degrees F. Line a 12 cup muffin tin with 10 muffin liners (we’re only making 10 muffins) and spray the inside of each liner with nonstick cooking spray so that the liners do not stick to the muffins -- this is important.
Place chickpeas and 1 egg in the bowl of a food processor or high powered blender and process until beans are well blended. Add two other eggs, peanut butter, maple syrup, vanilla, baking powder and salt and process again until smooth. Fold in ⅓ cup chocolate chips.
Divide batter evenly among muffin cups. Sprinkle remaining chocolate chips evenly among the tops of each muffin batter. Bake for 25 minutes or until toothpick inserted into the middle of a muffins comes out clean. Place on a wire rack to cool for 10 minutes, then remove muffins from tin and transfer to a wire rack to cool completely. Keep muffins for a day at room temperature, then transfer to fridge and place in an airtight container. Makes 10 muffins.

See details

VEGAN CHICKPEA FLOUR MUFFINS - FOODBYMARIA

From foodbymaria.com
4.4/5 (41)
Category Budget Friendly, Breakfast & Bowls

See details

SAVORY VEGAN CHICKPEA MUFFINS - COZY PEACH KITCHEN

Aug 6, 2020 Turn off heat and set aside. In a medium mixing bowl, combine chickpea flour, nutritional yeast, parsley, garlic powder, onion powder, salt, …
From cozypeachkitchen.com
5/5 (12)
Calories 166 per serving
Category Breakfast

See details

LAMB, DARK APRICOT AND CHICKPEA TAGINE RECIPE - THE TELEGRAPH

Jan 31, 2021 Add the chickpeas and cook for another 30 minutes or until the meat is really tender, removing the lid and allowing the liquid to reduce if the sauce is too thin. Taste and …
From telegraph.co.uk

See details

CHICKPEA BANANA MUFFINS (GLUTEN-FREE, DAIRY-FREE)

Aug 24, 2021 Transfer the beans to a blender (or food processor), along with the rest of the ingredients for the muffins except for the chocolate chips. Blend until a smooth batter forms. Stir in the chocolate chips. Fill the muffin papers up ¾ of the way with muffin batter and sprinkle with additional chocolate chips if desired.
From theroastedroot.net

See details

VEGAN APRICOT, PUMPKIN AND QUINOA MUFFINS

With a naturally sweet blend of apricot, creamy pumpkin puree, and nutrient-packed quinoa flakes, these muffins offer a satisfying bite that’s perfect for a healthy breakfast or snack. The …
From veganfoodandliving.com

See details

CHIA RHUBARB APRICOT MUFFINS - MY NEW ROOTS

Jun 18, 2021 2. Preheat the oven to 350 F. Line a muffin pan with liners. 3. In a large mixing bowl, stir together the flour, oats, baking powder, baking soda and salt until combined. 4. In …
From mynewroots.org

See details

MOROCCAN CHICKPEA AND APRICOT TAGINE (VEGAN, GLUTEN-FREE)

May 18, 2018 In a medium saucepan, bring water, salt, and butter to a boil. Add couscous, stirring quickly. Remove from heat and cover. Let stand for 4-5 minutes, and fluff with a fork …
From delscookingtwist.com

See details

MUFFINS, CHICKPEA AND APRICOT - JEWISHFOOD-LIST.COM

Muffins, Chickpea and Apricot (D, TNT) Source: Recipezaar Serves: 12. 150g (6 oz.) dried apricots 1 cup apricot nectar 1 400g (14 oz.) can chickpeas/garbanzo beans, drained 2 eggs 1 cup low-fat milk 80g (4 oz.) butter, melted 2-1/2 cups self-raising flour 1/3 cup desiccated coconut 1 cup dark brown sugar Icing sugar, for dusting (optional)
From jewishfood-list.com

See details

VEGAN OIL-FREE CHICKPEA MUFFINS (GF, GRAIN-FREE) - POWER HUNGRY®

Nov 1, 2019 Add the chickpea flour, tapioca starch, and baking powder. Blend until smooth, stopping to scrape down sides of container. Bake in the preheated oven for 14 to 18 minutes until golden brown and a toothpick inserted in the center comes out with only moist crumbs attached. Cool in muffin tin for 5 minutes.
From powerhungry.com

See details

THE BEST VEGAN SECRET CHICKPEA MUFFINS - SUNWARRIOR

May 30, 2019 Preheat your oven to 350° F. Add all the chickpea muffins ingredients (except the raisins) into a food processor and blend them together. Stir in the raisins (optional). Spray a muffin tin with coconut oil spray so the …
From sunwarrior.com

See details

CHICKPEA FLOUR MUFFINS RECIPE (VEGAN, HIGH FIBER & PROTEIN)

Jan 18, 2022 Grease a muffin pan and set aside, or line cups with muffin liners. Mix all ingredients in a medium sized mixing bowl, batter should have a very liquid-y consistency. …
From theherbeevore.com

See details

CHICKPEA FRITTATA MUFFINS: THE BEST SAVORY MUFFINS - THE PLANT …

Mar 13, 2024 Heat the olive oil in a skillet. Add thinly sliced red onion, grated carrot, and pressed garlic and sauté on medium heat for 4 minutes or until the onion is translucent. Add the frozen peas and 3 tablespoons of water, and season with salt and black pepper. Cook for 5 to 10 minutes or until the peas are tender.
From theplantbasedschool.com

See details

GRAIN-FREE APRICOT MUFFINS - TEXANERIN BAKING

Jul 20, 2012 Add the butter, cinnamon, and coconut sugar, and pulse. Stir in the oats and set aside. For the muffins, combine the almond flour, cinnamon, nutmeg, baking soda and orange …
From texanerin.com

See details

CHICKPEA AND APRICOT TAGINE RECIPE - TESCO REAL FOOD

Stir in the chickpeas and dried apricots. Reduce the heat to medium, cover and simmer for 15-18 mins or until the squash and sweet potatoes are tender. Meanwhile, make up the couscous to …
From realfood.tesco.com

See details

3 INGREDIENT CHICKPEA FLOUR BANANA MUFFINS (V, GF, OIL …

Jan 26, 2023 In a large bowl, whisk the chickpea flour and baking powder until blended. Whisk in salt and/ or cinnamon, if using. 3. Add the banana, water and (optional) vanilla to the chickpea flour mixture, stirring until well-blended. …
From powerhungry.com

See details

9 CHICKPEA MUFFINS RECIPES - RECIPEOFHEALTH

Get the best and healthy chickpea muffins Recipes! We have 9 chickpea muffins Recipes for Your choice!
From recipeofhealth.com

See details

FLOURLESS CHICKPEA CHOCOLATE MUFFINS - RAINBOW IN MY KITCHEN

May 19, 2020 Add in coconut sugar, cacao powder, baking powder, 1 tablespoon maple syrup, soaked chia seeds, and melted chocolate. Mix for a couple of minutes with a hand mixer until it all comes together. Adjust sweetness if needed. Spread the mixture into prepared muffin tins and bake for approx. 22-25 minutes.
From rainbowinmykitchen.com

See details

APRICOT MUFFINS | RICARDO

Preparation. With the rack in the middle position, preheat the oven to 375°F (190°C). Oil a 12-cup muffin tin or line it with liners. In a food processor, grind the oats into a powder. Transfer into a …
From ricardocuisine.com

See details

HEALTHY CHOCOLATE CHICKPEA MUFFINS - ALL WAYS DELICIOUS

Sep 26, 2017 Instructions. Preheat the oven to 350ºF. Spray a 12-cup muffin tin with baking spray. In a blender, combine the garbanzo beans, eggs, honey, cocoa powder, banana, coconut oil, baking soda, vanilla, and cinnamon and blend …
From allwaysdelicious.com

See details

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #healthy #breads #breakfast #beans #fruit #australian #picnic #muffins #dietary #brown-bag #chick-peas-garbanzos #quick-breads #brunch #to-go