Chickpea flour muffins with vegetables

Ingredients (serves 3)

• Chickpea flour (gram flour)100 g
• Tofu (firm)150 g
• Spinach60 g
• Bell pepper100 g
• Onion50 g
• Rapeseed / sunflower oil10 g

Also: Water (~150 ml), 1 tsp baking powder, turmeric, salt, pepper

Method

1. Heat the oven to 190 °C (about 10 min). Finely chop the onion and pepper and chop the spinach. Lightly grease the muffin cups with some of the oil, or use silicone ones.
2. In a bowl, whisk 100 g chickpea flour with ~150 ml water, the rest of the oil, 1 tsp baking powder, turmeric, salt and pepper until there are no lumps.
3. Crumble the tofu (150 g) with your fingers and stir it into the batter along with the veg.
4. Divide the mixture between 6 cups and bake at 190 °C for 25 min, until the tops are golden and a toothpick pushed into the middle comes out dry.
5. Let them stand for 5 min and take them out of the cups. Once cool, keep in the fridge in a closed container.