Chickpea Sunbutter Muffins

This is a recipe I developed over the course of a couple of years, starting from a variety of muffin recipes.

The muffins are appropriate for those with allergies to wheat, nuts, and peanuts. The chickpea flour and sunbutter give them a higher protein content than most muffins, but with the brown sugar and currants they don't count as low carb.

These are intended to be more savory than sweet, with the cardamom rounding out the chickpea flavor. They freeze well, and can be microwaved for a few seconds to be a quick warm breakfast for the kids.

Dry ingredients

• 4 C chickpea flour
• 2 T baking powder
• ½ tsp salt
• ½ tsp cardamom
• ½ tsp cinnamon

Wet ingredients

• 4 T butter, melted
• ½ C brown sugar
• 3 eggs
• 3/4 C sunbutter (about half a jar)
• ½ tsp vanilla
• 2 C buttermilk (or plain milk)

Additions

• 2 C currants
• butter for pans

Equipment

• Large mixing bowl
• Electric mixer
• 5 mini-muffin pans
• Baking sheet
• Measuring cups and spoons

Directions

1. In a large mixing bowl, mix the dry ingredients, using a hand mixer. Dump out the dry mixture onto two plates.
2. Melt the butter in the mixing bowl, in the microwave, about 30 seconds.
3. Mix brown sugar with the butter, until uniform.
4. Mix in eggs, vanilla, and sunbutter.
5. Preheat the oven to 425 F.
6. Add half of the dry mixture, then the buttermilk, then the other half of the dry. Mix until uniform.
7. Mix in currants.
8. While the batter rests and thickens, line a cookie sheet with foil, and butter two mini-muffin tins.
9. Spoon batter into tins, to form 24 mini-muffins. Fill to near the top of each hole, but do not overfill.
10. Bake for 15 minutes at 425 F.
11. Repeat until you use up all of the batter. It will be about 5 pans / 60 muffins.
12. Wait 10-15 minutes before removing muffins from pans.

Yield: about 60 mini-muffins (5 tins).