Pumpkin Muffins with Chickpea Flour

Hello Dear Friends,

I'm having such a busy week that I'm confused how I'm catching up. A little watercolor so that the daytime shots and the nighttime editorial work don't stop when I'm used to it. Besides, there are some little surprises I prepared :)

One of my lady's favorite flavors is these delicious muffins that I prepared with chickpea flour. It's filling and you can add whatever you want to it. It's a great low-fat snack, moreover, toss it in the bag and take it out. So let's not be unfair by calling it a snack, sometimes even a delicious meal :) This recipe was one of the ones I prepared for the February issue of Sofra magazine. I will share the final recipe with you soon.

I will use chickpea flour much more often because I love it. If you have recipes, I would like to try them too.

I would love to share my recipes with your photos in my story :) My Instagram account: @kitchensirlari  Don't forget to follow me...

Love…

Ingredients for Chickpea Flour Pumpkin Muffin Recipe

• 1 pieces of eggs
• 1 medium zucchini
• 1 medium carrot
• 1 pinch of finely chopped dill
• 2 tablespoon of yoghurt
• Half tea glass of olive oil
• 1 cup of chickpea flour
• 1 cup of whole wheat flour
• 1 package baking powder
• Salt (optional)
• Black pepper

Fabrication:

1. Grate the zucchini and carrot and put them in a mixing bowl, add the dill.
2. Add the chickpea flour, whole wheat flour and baking powder.
3. Add the egg, olive oil and yogurt. Add salt and pepper and beat with a mixer until well mixed.
4. Divide the cake batter you prepared into the muffin cups.
5. Bake in the oven preheated to 180 degrees for 20 minutes.
6. Serve the baked muffins when they come to room temperature.