Preparation time: 40+ min
1 red onion
1 red pepper
half of small butter squash
2 cloves of garlic
½ cup sun-dried tomatoes
½ cup canned corn kernels
3 cups chickpea flour
¼ cup nutritional yeast
½ sachet baking powder
2 ½ cup water
Peel the squash, remove the seeds and grate it.
Soak the sun-dried tomatoes in boiling water for 10 minutes. Drain them and save the water for water-frying later on. If you are using sun-dried tomatoes in a jar, you don't need to soak them. Cut the chilled/drained tomatoes into small pieces.
Finely chop and water-fry the onion. Add thyme and oregano while frying. When the onion becomes translucent, add finely chopped garlic. When the garlic develops a nice fragrance, add diced pepper and squash. Sautee on medium heat, stir several times, and add water if needed to avoid the vegetables sticking to the pan. Add tomatoes and corn and fry for about 15 minutes until the squash softens. Salt to taste.
Remove from the heat and let it cool a little. Meanwhile, prepare the batter.
In a large bowl, mix the chickpea flour, nutritional yeast, and baking powder. Mix well so the baking powder spreads evenly. Add water and make the batter. Add fried vegetables to the batter and mix gently.
Place cupcake models into the muffin baking tray and fill them with the batter.
Preheat the oven to 180°C and bake for 30 minutes.
These muffins are great warm or cold. They are handy as a snack on the road, at work, or after a workout. You can eat them with a bowl of salad or treat your guests at a party.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.