Enjoy the best of both worlds with a sweet muffin that delivers on flavor and is packed with fiber from the addition of garbanzo beans to the batter. The beans create a moist, rich muffin that will keep you satisfied until lunch.
2 cups canned garbanzo beans, drained and rinsed
1/4 cup olive/canola oil blend
2 tablespoons unsweetened orange juice
2 tablespoons lemon juice
2 large eggs, separated
1 tablespoon orange zest
2 teaspoons lemon zest
2/3 cup flour
3/4 cup sugar
2 teaspoons baking powder
2 tablespoons sugar
Preheat oven to 350° Farenheit. Lightly grease and flour 12 muffin tins.
Rinse the garbanzo beans well in cold water. Place beans into the food processor with oil, orange and lemon juice. Process until smooth, about 4 minutes. Strain the blended mixture through a fine mesh strainer.
In a mixing bowl, combine the strained garbanzo puree with the egg yolks, orange and lemon zest.
Sift together all of the dry ingredients except the 2 Tbsp. of sugar. Fold the dry ingredients into the garbanzo bean batter. Using a mixer, whip the egg whites and 2 Tbsp. of sugar to medium peak. Gently fold the egg whites into the prepared batter.
Divide the muffin mix among the greased and floured muffin tins. Bake in preheated oven for 12-15 minutes, or until a toothpick inserted comes out clean. Cool on a baking rack for 5 minutes before removing from tin. Serve warm or cold.
Makes 12 servings
Nutrient analysis per serving
Fat: 6.5 g
Carbohydrates: 33.5 g
Cholesterol: 30 mg
Protein: 4.7 g
Fiber: 2.3 g