- Makes12
- CourseSnack
- Prepare15 mins
- Cook20 mins
- Total time35 mins
- Pluscooling
Ingredients
- 100g pistachio kernels
- 400g can Essential Chickpeas in Water
- 120g caster sugar
- 150g self-raising flour
- 150g Stork Baking Spread, melted
- 12 blackberries
- 3 tbsp Sweet Freedom Fruit Syrup
Method
Preheat the oven to 200°C, gas mark 6 and line a 12-hole muffin tray with tulip muffin cases. Blitz the pistachios in a small food processor until finely ground.
Drain the liquid or ‘aquafaba’ from the chickpeas to give 120ml (save the chickpeas for another recipe – see tip). Whisk the aquafaba in a free- standing mixer or with electric beaters for 2 minutes until frothy. Add the caster sugar and whisk for another 3 minutes until holding soft peaks.
Fold through the ground pistachios and flour, followed by the melted baking spread. Spoon into the muffin cases and top each with a blackberry.
Bake for 18-20 minutes until risen and golden around the edges. Leave to cool in the tin completely before removing to a wire rack, then drizzle with the fruit syrup to finish. These are best eaten on the day they are made.
Cook’s tip
The leftover chickpeas will keep
in a covered container in the fridge for 3-5 days and are great in salads, soups or for making houmous. Or try roasting them for a crunchy snack.
Nutritional
Typical values per item when made using specific products in recipe
Energy | 971kJ/ 233kcals |
|---|---|
Fat | 14g |
Saturated Fat | 3.8g |
Carbohydrates | 24g |
Sugars | 13g |
Fibre | 1.8g |
Protein | 3.3g |
Salt | 0.3g |