Spicy Chick-Wheat Savory Muffins
These muffins are crazy fluffy, tender, and so good that I actually grabbed a couple more out of the ones that were supposed to be for the husband’s supper, to save for (my) lunch tomorrow. Don’t tell him: I’ll just blame the cats.
You can also bake the preparation in an 8 x 4-inch (20 x 10-cm) loaf pan for 50 minutes, or until a toothpick inserted in the center comes out clean.
Spicy Chick-Wheat Savory Muffins
1/2 cup (60 g) chickpea flour
1 1/2 cups (180 g) white whole-wheat or whole-wheat pastry flour
2 teaspoons ground cumin
2 teaspoons garam masala
1 teaspoon dried crushed chili peppers
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1/4 cup (64 g) tahini (mine is rather liquid, so you might have to add 1-2 tablespoons (15-30 ml) more milk if the batter is too thick)
2 tablespoons (30 ml) peanut or toasted sesame oil
2 teaspoons agave nectar
1 1/4 cups (295 ml) unsweetened almond milk or other nondairy milkPreheat oven to 350°F (180°C, or gas mark 4).
Line a standard muffin tin with paper liners.
In a large bowl, whisk together flours, spices, baking powder, baking soda, and salt. Set aside.
In a small bowl, whisk together tahini, oil, agave, and milk.
Fold wet ingredients into dry, being careful not to over mix.
Divide batter equally into muffin cups.
Bake for 18 minutes, or until a toothpick comes out clean. Please note that if you see them getting too “tanned”, you can cover them with a piece of foil until they’re done baking.
Remove from the pan and let cool on a wire rack.Yield: 10 muffins
Anonymous said,
December 31, 2008 at 11:07 am
These look delicious! I am always on the lookout for savory muffins. Do you think they would work with a nut butter instead of the tahini?
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Marie said,
December 31, 2008 at 11:21 am
Perfect for my remaining chic pea flour! Looks lovely.
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jumbleberryjam said,
December 31, 2008 at 11:29 am
Most intriguing! Must try with chai (or would that be too much?)
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VeggieGirl said,
December 31, 2008 at 11:59 am
HAPPY NEW YEAR, DEAR CELINE!!!!!
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Celine said,
December 31, 2008 at 12:16 pm
another nut butter would be fine, but meep! not chai. unless you mean, drinking on the side?
happy NYE again, Liz!
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Rosa said,
December 31, 2008 at 1:49 pm
Interesting! I love chickpea flour, but never made anything sweet with it…
HZave a great evening and HNY!
Cheers,
Rosa
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Gina said,
December 31, 2008 at 2:38 pm
Oooh…these sound like such a great flavor combination!! I love savory muffins, these sound awesome. Happy New Year!
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Shelby said,
December 31, 2008 at 2:39 pm
GENIUS!!! I can’t wait to make these!!!
Happy New Year!!!
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lisa (show me vegan) said,
December 31, 2008 at 3:02 pm
i love the flavors you have in there with the garam masala, chilies, and peanut oil. Wow!
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glidingcalm said,
December 31, 2008 at 5:06 pm
those muffins sound fabulous!
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Celine said,
December 31, 2008 at 8:26 pm
it’s actually savory, Rosa, not sweet. ha.
do you have your party hats ready, guys?
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Vegetation said,
December 31, 2008 at 9:08 pm
I have yet to make a savoury muffin and these sound delicious! Just have to replenish the chickpea flour after that tofu experiment :P
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DJ said,
January 1, 2009 at 3:33 am
Wow – those sound delicious! Skint Vegan Dad not so keen on savoury muffins so I think I may make these for myself!
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Celine said,
January 1, 2009 at 4:43 am
I’d give you some of mine if possible, Amy. I got a huge bag of it, and don’t use it all the time like I do others.
planning a trip to the States soon? ha.
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My First Kitchen said,
January 1, 2009 at 7:51 am
I’ll have to use the blame-the-cats excuse sometime… once I get a cat. And I love love LOVE your table. It’s absolutely beautiful.
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River (Wing-It Vegan) said,
January 1, 2009 at 10:27 am
Savory muffins are the best! Happy New Year, Celine!!
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Larissa said,
January 1, 2009 at 12:33 pm
they sound delish! happy new year!
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Lovliebutterfly said,
January 1, 2009 at 2:14 pm
Savoury and spicy muffins! Sounds great! Happy New Year to you!
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shellyfish said,
January 1, 2009 at 2:24 pm
These sound all sexy and delicious you sassy thing you!
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Rika said,
January 1, 2009 at 2:56 pm
i love your mini recipe! Please dont break the habit of making them!
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Ricki said,
January 1, 2009 at 6:54 pm
I’ve got to try these! Nom!
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Melisser said,
January 1, 2009 at 7:57 pm
It’s like chickpea bread, instead of cornbread! yum.
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mihl said,
January 2, 2009 at 2:59 am
Happy New Muffins, Celine :D
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Sal said,
January 2, 2009 at 5:42 am
Awesome, I love savoury muffins and they sound good! I never manage to get 12 muffins cuz I love big fat high muffins! :)
Happy new year!
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Celine said,
January 2, 2009 at 6:13 am
guess what: the husband stole back the two I took from him. my heart is broken. so’s the husband’s…you know what. (just kidding.)
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Jessie said,
January 2, 2009 at 6:56 am
These look awesome! I have never made savory muffins, but now I have a good reason to :) Happy New Year!
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Aly said,
January 2, 2009 at 7:32 am
An interesting use for chickpea flour! I’ll give this a try for sure in ‘09!
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Jes said,
January 2, 2009 at 8:48 am
Mmm those look and sound wonderful. I needed a new savory muffin for my repertoire! Happy new year!
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Kala said,
January 2, 2009 at 11:22 am
Mmmm, those sound really good!
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Bianca- Vegan Crunk said,
January 2, 2009 at 2:44 pm
Yum num num! I love healthy muffins!
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eliane said,
January 3, 2009 at 9:43 am
one day I’ll will understand what’s the big deal with muffins… and cupcakes. I will.
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Cooking for Seven said,
January 3, 2009 at 10:33 am
I love the thought of savory muffins. I’ve only tried it once before, and it was quite a success…
Wonderful photo.
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Jodye said,
January 3, 2009 at 11:08 am
Yes! Another recipe for me to add to my to-try file!
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ruby red vegan said,
January 4, 2009 at 12:29 pm
Hehe, I won’t tell the husband! ‘Tis a great philosophy; steal his muffins and blame the cats!
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Alisa said,
January 5, 2009 at 3:44 pm
quick question. I notice tahini in a lot of your breads. I bought Maranatha tahini a while back, but rarely use it as it is so unbelievably, overpoweringly bitter. From things I have read from other bloggers, it shouldn’t necessarily be so bitter. Is this the case? Does anyone know, is my tahini normal, or should I seek out another brand? Thanks!
P.S. – I am truly inspired by all of these savory muffin recipes!
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Celine said,
January 5, 2009 at 7:36 pm
unhulled tahini is more bitter than the huller version, Alisa. I used to buy Joyva for example, and thought I hated tahini until I started buying either the Once Again brand, and more recently, Oxygen The Prince. now I’m obviously a fan, since I use the stuff in any way I can. except as a soap. ha…
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Amy said,
January 8, 2009 at 2:44 pm
Alright, I’m behind in commenting! Hmpf. I think your muffins are something special. I mean seriously, those fluffed out gems stack like true Olympians. I’m still jealous.
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January 29, 2009 at 4:24 am
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February 25, 2009 at 4:34 am
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shalini said,
April 5, 2009 at 12:55 am
They look and sound so delicious! Love your interesting ingredients!
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sharon said,
April 13, 2009 at 6:25 am
these sound amazing! i love using chickpea flour for sweet quick breads in combo w/ agave nectar! i may attempt these today and see if i can use only chick pea flour instead of the WWP flour also (although they may be quite dense if I do that!)
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Kat said,
July 17, 2009 at 1:07 pm
Making these tonight as the bread for a gumbo Matt’s starting presently. I finally found chickpea flour, and will be putting it to the best use imaginable–these savory muffins!
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Swarna said,
February 1, 2010 at 10:35 am
This is one winner recipe.
Made this yesterday but with unbleached AP flour
Came out marvelous…melts in my mouth and perfect spice balance
Thanks!!!!!!
More savory muffin recipes pleaseee
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Celine Reply:
February 1st, 2010 at 12:02 pm
glad you liked, Swarna!
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