Besan, or chickpea flour, makes food that has an egginess about it, in terms of look & texture. So, it is perfect for making these gluten free muffin morsels. These muffins are half way between a muffin and a frittata, as they have so many veges in them. But because these include baking powder, I have called them muffins, as they have a lightness that frittata doesn't.
These come together quickly once you have prepped your veges. They are great to make ahead, as they can be stored and reheated easily, either in the microwave, or back in the oven. I make them as a special weekend breakfast, then use the leftovers for packed lunches, if I can keep them from wandering off from the fridge during snack-0-clock!!
I buy my besan (chickpea flour) from my local Indian shop, as it is way better value for money there. I highly recommend finding your local Indian grocer, as it is a great place to also buy your dry pulses and spices.
Preheat the oven to 180C (fan forced).
Add the ground flaxseeds to a small bowl. Add 4 tbsps of cold water and mix. Set to one side and allow to thicken. You have just made two "flax eggs".
Prep the vegetables, then set aside.
Measure the dry ingredients to a large mixing bowl, and combine. Add the milk, can of cream corn and the flax eggs, and stir gently until well combined. Then add the rest of the ingredients and stir to combine.
Line a muffin pan with paper muffin cups or pieces of non-stick baking paper (This recipe makes 12 large muffins). Or use a non-stick muffin pan. Spoon the batter into the cups, until the cases are full, but not overflowing. Try and get an even amount of vegetables & batter in each muffin.
Bake at 180C in the middle of the oven, until a skewer comes out mostly clean when inserted into the muffin. Approximately 35 minutes. Note that the muffins will continue cooking after they are removed from the oven, so be sure not to overcook them. If using two muffin trays, on different shelves of the oven, swap them over half way through to ensure even cooking.
Remove muffins from the muffin trays and place on a wire rack to cool. Eat immediately, or store in the fridge in an air tight container.
You can change the vegetables in this recipe. I would keep the onion and corn, as these are the main flavours. Try swapping the carrot & broccoli for whatever you have on hand. You could use grated zucchini, diced mushrooms, frozen peas (defrosted), kumara, or even spinach in whatever combination you think will taste good.
You can change the flavour profile of the muffins by swapping the herbs for alternative flavours. You could try some curry powder, for instance.
Ingredients
Directions
Preheat the oven to 180C (fan forced).
Add the ground flaxseeds to a small bowl. Add 4 tbsps of cold water and mix. Set to one side and allow to thicken. You have just made two "flax eggs".
Prep the vegetables, then set aside.
Measure the dry ingredients to a large mixing bowl, and combine. Add the milk, can of cream corn and the flax eggs, and stir gently until well combined. Then add the rest of the ingredients and stir to combine.
Line a muffin pan with paper muffin cups or pieces of non-stick baking paper (This recipe makes 12 large muffins). Or use a non-stick muffin pan. Spoon the batter into the cups, until the cases are full, but not overflowing. Try and get an even amount of vegetables & batter in each muffin.
Bake at 180C in the middle of the oven, until a skewer comes out mostly clean when inserted into the muffin. Approximately 35 minutes. Note that the muffins will continue cooking after they are removed from the oven, so be sure not to overcook them. If using two muffin trays, on different shelves of the oven, swap them over half way through to ensure even cooking.
Remove muffins from the muffin trays and place on a wire rack to cool. Eat immediately, or store in the fridge in an air tight container.
You can change the vegetables in this recipe. I would keep the onion and corn, as these are the main flavours. Try swapping the carrot & broccoli for whatever you have on hand. You could use grated zucchini, diced mushrooms, frozen peas (defrosted), kumara, or even spinach in whatever combination you think will taste good.
You can change the flavour profile of the muffins by swapping the herbs for alternative flavours. You could try some curry powder, for instance.
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