Vegetable muffins (mini frittatas)

Ingre­di­ents for 12 muffins: 

• 280g Chick­pea flour
• 1 teas­poon bak­ing powder
• 2 Tea spoons Oni­on powder
• 1 teas­poon Gar­lic powder
• 1 teas­poon Papri­ka powder
• 1/4 to 1/2 tsp Chi­li flakes or Cayenne pep­per
• 1 teas­poon ore­ga­no or basil, dried
• 420ml water
• 1/2 tbsp fresh­ly squeezed lemon juice
• 80 g fine­ly diced peppers
• 75 g fine­ly diced onion
• 80 g fine­ly diced zucchini
• 110 g fine­ly diced carrots

Pre­pa­ra­ti­on:

Pre­heat the oven to 180°C.

In a bak­ing bowl, mix the chick­pea flour, bak­ing pow­der, oni­on, gar­lic and papri­ka pow­der, chi­li flakes and basil well. Then stir in the water and lemon juice. Final­ly add the pre­pared vege­ta­bles and mix well. 

Pour the dough into a 12-cup muf­fin tin and bake the muf­fins for 30 to 35 minu­tes until, when tes­ted with a stick, no more dough remains stick to the woo­den stick. 

Remo­ve the muf­fins from the oven and let them cool for at least 10 minu­tes. Then remo­ve it from the tin and let it cool on a cake rack. 

Bon appe­tit!

(Note from Astrid: The recipes in ‘Heal Your Brain’ are salt-free. The tas­te of the muf­fins is unu­su­al wit­hout salt. This is important to keep in mind when bak­ing this recipe.)

Source: Heal your brain, The prac­ti­cal program

Pho­tos: Maar­ja Urb