Lemon Poppy Seed Muffins

1 lemon poppyseed muffin

Prep Time: 25 minutes

Cooking Time: 14 minutes

Level of Difficulty: Medium

Ingredients

  • 1 can (15oz)chickpeas, rinsed and drained
  • zest and juice of one lemon
  • zest and juice of one orange
  • 1/4 cup canola oil
  • 1/2 cup sugar
  • 2 eggs, separated
  • 1/3 cup (2oz) ground almonds
  • 1 Tablespoon poppy seeds
  • 2/3 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 2 Tablespoons chopped candied ginger

Instructions

  1. Preheat oven to 325°.
  2. Line a muffin pan with paper liner or lightly coat with cooking spray
  3. In a food processor or blender, puree chickpeas with lemon and orange zest and juice, oil, sugar and egg yolks. Pour into large bowl. Stir in ground almonds and poppy seeds.
  4. Whip egg whites to soft peaks.
  5. Sift together flour, baking powder, salt and ground ginger, add to bowl and stir until just combined.
  6. Gently fold egg whites into batter.
  7. Evenly scoop into muffin tins.
  8. Top with chopped candied ginger and bake until set (a toothpick inserted into the center comes out clean), about 14 minutes.

Yield: 12 servings

Nutritional Info

  • 188 Calories
  • 9g Fat
  • 6g Protein
  • 24g Carbohydrate
  • 2g Dietary Fiber
  • 35g Cholesterol
  • 185mg Sodium
  • Vitamin C 15%DV
  • Calcium 9%DV
  • Iron 8%DV