Vegan chickpea flour vegetable muffins

Ingredients

For 1 serving

• Chickpea flour25 g
• Carrots30 g
• Zucchini30 g
• Soy milk40 ml
• Baking soda1 g
• Lemon juiceto taste
• Extra virgin olive oil3 g
• Turmericto taste
• Saltto taste

Contains: soy,

Method

1. Heat a conventional oven to 180 °C and put 2 paper cases in a muffin tin.
2. Meanwhile peel the carrot, wash and trim the courgette and grate both on the coarse side of a grater; squeeze the courgette in your hands to remove the water.
3. In a bowl mix the chickpea flour with the bicarbonate of soda, turmeric and salt.
4. Add the soya drink, oil and a few drops of lemon juice and whisk until the batter is smooth and lump-free: the lemon reacts with the bicarbonate and makes the muffins rise.
5. Stir in the grated vegetables and divide the batter between the cases straight away.
6. Bake for 22 minutes, until golden and a cocktail stick pushed into the centre comes out clean; let them cool for 5 minutes before unmoulding.