Chickpea flour muffins with zucchini and sun-dried tomatoes

Ingredients

For 1 serving

• Chickpea flour50 g
• Zucchini80 g
• Sun-dried tomatoes3
• Baking powder3 g
• Extra virgin olive oil1 teaspoon
• Dried oreganoto taste
• Saltto taste
• Black pepperto taste

Contains: sulphites,

In season: May – September

Method

1. Heat the oven to 190 °C (conventional) and put 2–3 paper cases in a muffin tin.
2. Wash and trim the courgettes and grate them on the coarse side of the grater; squeeze them in your hands to remove the excess water. Chop the sun-dried tomatoes.
3. In a bowl mix the chickpea flour with the baking powder, salt, a grind of black pepper and a pinch of dried oregano; add the extra virgin olive oil and water little by little, whisking, until you have a thick, lump-free batter.
4. Stir in the courgettes and sun-dried tomatoes and divide the mixture between the cases, filling them three-quarters full.
5. Bake for 20 minutes, until puffed and golden and a toothpick in the middle comes out dry; let them cool for 5 minutes before taking them out of the cases.