Vegetable and cooked chickpea muffins
Creative | Vegan

Vegetable and cooked chickpea muffins 

Ingredients:

Vegetable and cooked chickpea muffins

  • 1 carrot
  • 1/2 zucchini
  • 80 g mozzarella cheese
  • 1 tablespoon of flour
  • 3 large eggs
  • 200 g cooked chickpeas
  • Salt and black pepper to taste
  1. Grate the carrot. Set aside.
  2. Grate the zucchini and drain it with a cloth to remove excess liquid.
  3. In a bowl beat the eggs, add the chickpeas, cheese, flour, salt to taste and the grated carrot and zucchini.
  4. Divide into muffin pans.
  5. Bake at 190°C for 18-20 minutes.

By Marisel Orozco

Method:

Vegetable and cooked chickpea muffins

  • 1 carrot
  • 1/2 zucchini
  • 80 g mozzarella cheese
  • 1 tablespoon of flour
  • 3 large eggs
  • 200 g cooked chickpeas
  • Salt and black pepper to taste
  1. Grate the carrot. Set aside.
  2. Grate the zucchini and drain it with a cloth to remove excess liquid.
  3. In a bowl beat the eggs, add the chickpeas, cheese, flour, salt to taste and the grated carrot and zucchini.
  4. Divide into muffin pans.
  5. Bake at 190°C for 18-20 minutes.

By Marisel Orozco

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