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Savory Muffins with Sweet Corn and Yellow Split Peas

Course Appetizers / Snacks, Breakfasts
Difficulty Easy
Pulse Type Dry Peas
Specialty Diet Gluten Free, Vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 muffins

Ingredients

  • 1/2 cup split peas, yellow soaked overnight
  • 1 cup flour gluten-free for baking
  • 1/2 cup millet flour
  • 1/2 cup rolled oats gluten-free
  • 1 tsp turmeric
  • 1/2 tsp ginger dried
  • 1/2 tsp cumin ground
  • 1/2 tsp coriander ground
  • 1/4 tsp chili powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt sea
  • 1/2 cup almond milk
  • 2 eggs whisked
  • 1 medium zucchini grated (1 zucchini is about 1/2 cup)
  • 1 ear corn kernels sliced from stalk (1 ear is about 1/2 cup)
  • 2 tbsp cilantro fresh; chopped
  • 2 green onions thinly sliced
  • 1/2 cup coconut oil melted and cooled slightly

Instructions

  1. Do ahead: the night before, soak the split peas in a bowl of water. When ready to use, drain.
  2. Preheat the oven to 350 degrees.
  3. In a large mixing bowl, combine the baking flour, millet, rolled oats, turmeric, ginger, cumin, coriander, chili powder, baking powder, baking soda, and sea salt. Set aside.
  4. Pulse the drained split peas with the almond milk until a coarse paste forms. Transfer to a mixing bowl, and combine with the eggs, zucchini, corn kernels, cilantro, green onions, and coconut oil.
  5. Fold the dry ingredients into the wet batter.
  6. Grease a muffin tin with some coconut oil. Divide the batter equally among the muffin cups. Bake at 350 degrees until the muffins are cooked through, about 22-28 minutes. Set aside to cool for at least 15-20 minutes.
  7. They taste delicious with ghee!