Chickpea Onion Muffins with Sesame Seeds and Cheese
Elevate your savory snack game with these irresistible Chickpea Onion Muffins with Sesame Seeds and Cheese! Packed with protein-rich chickpea flour, caramelized onions, and melty cheddar cheese, these muffins offer a unique combination of wholesome ingredients and bold flavors. A sprinkle of nutty sesame seeds on top provides a delightful crunch, while optional fresh herbs like parsley or cilantro lend a burst of freshness. Perfectly moist with a hint of spice from black pepper, they’re ideal for breakfast, brunch, or an on-the-go snack. Quick to whip up in just 15 minutes of prep time, these gluten-free and vegetarian muffins are not only delicious but also versatile—enjoy them warm with a dollop of yogurt, chutney, or all on their own!
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Recipe Information
Ingredients
- 200 grams Chickpea flour (besan)
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 medium Onion, finely chopped
- 2 tablespoons Olive oil
- 2 large Eggs
- 100 milliliters Milk
- 100 grams Grated cheddar cheese
- 1 tablespoon Sesame seeds
- 2 tablespoons Chopped parsley or cilantro (optional)
- 1 teaspoon Butter or oil for greasing
Instructions
Preheat your oven to 180°C (360°F). Grease a muffin tin with butter or oil, or line it with paper muffin liners.
In a medium skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook until golden and caramelized, about 5 minutes. Remove from heat and set aside to cool slightly.
In a large mixing bowl, combine the chickpea flour, baking powder, salt, and ground black pepper. Whisk to remove any lumps.
In another bowl, whisk together the eggs and milk until smooth. Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined.
Fold in the caramelized onions, grated cheddar cheese, chopped parsley or cilantro (if using), and half of the sesame seeds. Be careful not to overmix.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the tops of the muffins with the remaining sesame seeds.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden.
Remove from the oven and allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely or serve warm.
Enjoy these savory muffins on their own or with a dollop of yogurt or chutney for added flavor.
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 413 mg | 18% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.3 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 170 mg | 13% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 384 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
