Ingredients
Equipment
Method
- Boil potatoes ahead of time until slightly cool. Chop them into cubes, cook them in boiling water for 10 minutes, then mash them and set them aside.
- Preheat your oven to 400F (200C). Grease a non-stick muffin pan with olive oil. If your pan is not non-stick, line it with silicon or paper muffin holders to prevent sticking.
- Place a pan over medium-high heat and drizzle with olive oil. Add the cubed zucchini and cook for about 5 minutes. Season with salt and black pepper.
- In a large bowl, combine the chickpea flour and salt with the water. Mix well with a whisk until all lumps dissolve.
- Add the mashed potatoes, chopped basil, chopped spinach, and the cooked zucchini to the flour mixture. Mix everything together.
- Transfer the mixture into your muffin pan, filling each cup almost to the top, as these muffins will not rise much. Distribute the cherry tomatoes into the mix, and sprinkle with the spring onions.
- Place the pan into the oven and bake for 30 to 35 minutes, until the tops are lightly golden. Turn the muffin pan after 20 minutes if your oven does not bake evenly.
- Allow the muffins to cool on a cooling rack for at least 10 minutes before serving.
Nutrition
Notes
You can substitute boiled potatoes with extra firm tofu. Crumble the tofu with your hands to achieve a texture similar to scrambled eggs, using the same quantity.
To store, let the muffins cool completely, then keep them in an airtight container in the refrigerator for 4 to 5 days. To freeze, place them in a freezer-safe sealed container, layering with parchment paper. Keep frozen for up to one month. Thaw them in the fridge before reheating in the microwave for 30 seconds to 1 minute.