Ingredients for 6 muffins
150 g organic chickpea flour
120 ml water
2 tbsp grated Gouda
3 tsp apple cider vinegar
1/2 tsp baking powder
1 egg
1 small carrot
1/2 courgette
3 pieces of sun-dried tomatoes in oil (popdori secci, drained)
Fresh herbs (e.g. parsley or basil) Pepper, salt and pepper. e.g. parsley or basil)
Pepper, salt

Preparation
Mix the chickpea flour with the baking powder and mix in the cheese.
Mix the water, apple cider vinegar, pepper, salt and egg with a whisk, then gradually stir in the chickpea flour and cheese.
Peel and finely grate the carrot, wash and finely grate the courgette. Drain the pickled tomatoes and cut into small pieces. Chop the fresh herbs and mix well with the base mixture together with the vegetables
.

Preheat the oven to 220°C top/bottom heat. Brush the muffin tins with a little oil and spread the mixture evenly inside.

Bake the muffins in the centre of the oven for approx. 25 minutes.

Tips

• For a vegan version, use kala namak instead of egg and yeast flakes instead of cheese.
• For variety, use peppers instead of courgettes.
• The muffins will be fluffier if the egg is separated. Stir the yolks into the mixture, beat the egg whites until stiff and fold into the mixture at the end.

Vegan version of the recipe by Cornelia Führer