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The Happy Pear's veg muffins
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1 medium carrot
2 salad onions
1/2 red chilli
400g can chickpeas
1 tbsp baking powder
50g plain flour
145g tub The Happy Pear Sundried Tomato Pesto
4 cherry tomatoes, halved
1. Preheat the oven to 180°C, gas mark 4. Line a 6-hole muffin tin with muffin cases. Then grate the carrot and the courgette into a large bowl. Finely chop the salad onions and finely slice the chilli (remove the seeds if you want to reduce the spice) and add to the bowl, then season well.
2. Drain and rinse the chickpeas. Add to a food processor along with the baking powder, flour and pesto, then blend until smooth.
3. Stir the chickpea mixture into the grated veg until well combined. Spoon into the muffin cases. Flatten and smooth out the tops then lightly press a tomato half onto each one, cut-side up.
4. Bake for 40-45 minutes or until golden. Remove from the oven and allow to cool completely. Serve as they are, or for something more substantial, serve 2 per person with some Happy Pear Sweet Beet Hummus, cooked quinoa and a green salad.
Typical values per serving:
This recipe was first published in September 2018.