VEGGIE & POPPY MUFFINS

'Another kind of lunch'

(8 medium muffins)

Chives & Parsley Hummus:

  • 1 cup chickpeas (cooked previously)
  • A handful fresh parsley leaves 
  • A handful fresh chives
  • 1/2 garlic clove (optional)
  • 1/4 cup olive oil
  • 1/4 cup natural water
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • A pinch cayenne powder
  • Sea salt & black pepper

Veggie Muffins:

  • 1 cup buckwheat flour
  • 1 cup corn flour
  • 1 zucchini 
  • 1-2 carrots
  • ½ leek
  • two handful fresh chives
  • two handful basil leaves  
  • 1 cup plant milk (in this case almond)
  • 2-3 tbsp natural water
  • 2-3 tbsp pumpkin seeds
  • 2 tbsp psyllium husk
  • 2 tbsp coconut oil
  • 1/2 lemon juice and zest
  • 1 tsp baking powder
  • 1 tsp nutmeg powder
  • Poppy seeds
  • Sea salt & black pepper

This recipe is something that i like to do during the weekend, specially if we have some plans of going away, make a picnic... I normally make a big jar of hummus to eat with these savory muffins. You can add your favorite veggies, herbs and seeds, even some chopped nuts. I have done the muffins with brown rice or spelt flour, instead of corn flour, the consistence and the taste is slightly different but it works well. I think that he most funny thing in the kitchen is to play around, get a bit messy and create your own recipe!

To make the muffins, preheat the oven to 200°C. Grate the carrot and the zucchini, place them in a big bowl. Chop the leek, chives and herbs. Add the flours, nut milk and water. Combine with a wooden spoon or rubber spatula. Now add the seeds, coconut oil, psyllium husk, baking powder, lemon juice and zest, salt, pepper and nutmeg. Stir once again until all the ingredients stick together creating a big fluffy but slightly sticky dough.(If to dry, add some spoons of natural water).

Place the dough into a muffin form (you can spread the bottom of the form with a little coconut oil). Pour the dough into the muffin form. Sprinkle some poppy seeds on the top of the muffins. Bake for approx. 20-25 minutes until the muffins start to harden up and become golden on the surface. Remove form the oven and wait a couple of minutes. Take out the muffins from the form and place directly on the oven rack for ten more minutes. Remove again form the oven and let them cool down a bit!

To make the hummus, chop the herbs, chives and mix all the ingredients into your blender or with a hand mixer. (Add more water or olive oil if needed). I like to cut the muffins in half and fill them up with some hummus!