Cheese Ham CHICKPEA yogurt MUFFINs Gluten-Free or not Recipe

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Chickpea flour stars in these moist and savoury muffins. Maple syrup ham and aged cheddar blend perfectly with yogurt to realize incredibly tasty baked treats. NO electric mixer required ;o)

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Servings: 12 muffins


Cost per serving $0.00 view details
  • . > (American / Metric measures) <
  • . DRY MIX:
  • . 2 cups (255g) fine Chickpea flour (Indian variety)
  • . 1/2 cup (60g) Arrowroot starch (or Tapioca starch)
  • . 2 tsps. (10ml) baking powder (GF)
  • . 1 tsp. (5ml) baking soda
  • . 1/8 cup (25g) granulated sugar
  • ....
  • . > Seasoning:
  • . 1/2 tsp. (2.5ml) sea salt
  • . 1/4 tsp. (1.25ml) granulated garlic powder
  • . 1/4 tsp. (1.25ml) each dried herb: basil, marjoram, tarragon
  • ....
  • . 1 cup (175g) cooked ham, cubed small
  • . 1-1/2 cups (150g) aged cheddar cheese, shredded
  • ....
  • . > WET MIX: (use a medium size volume measuring cup)
  • . 1 cup (240ml) plain yogurt (Greek style)
  • . 1/4 cup (60ml) vegetable oil
  • . 1/4 cup (60ml) e.v.Olive oil
  • . 2 xLarge eggs
  • . 1 tsp. (5ml) Worcestershire sauce
  • . 1 Tbsp. (15ml) Dijon mustard
  • . 1 Tbsp. (15ml) Apple cider vinegar
  • .
  • . sprinkle of Hungarian Paprika (optional)
  • . 12 paper cupcake liners
  • . vegetable oil spray


  1. . Pre-heat the oven at 350F/180C/Gas 4. Position the rack: 2nd level from the bottom of the oven. Prepare a muffin pan with paper liners. Note: oil spray will be used only right before spooning in the batter.
  2. . > Dry mix: In a large bowl, whisk together ALL the DRY ingredients except for both the ham and cheese. Then, toss in the ham and cheese and coat before making a well in the center. Set aside.
  3. . > Wet mix: In a medium size measuring cup or bowl, combine ALL the WET ingredients. Blend until well combined.
  4. . > Assembly: Add the WET into the DRY ingredients and combine with a strong spatula until there is no appearance of flour. Do not over mix batter. Let the batter rest 10 minutes. Spray a very generous spot of oil into every paper liner. Fill them evenly to the very top with the batter in order to achieve muffin caps.
  5. . BAKE them for about 28 minutes in a dark muffin pan or 30 minutes in a lighter tray. When you take them out, do NOT wait longer than 5 minutes to extract them out of their cavities. Yes, they will still be hot, but not unmanageable. This will stop the muffin from over baking and will keep the liners from sticking too much to the muffin. When ready to peel the cupcake paper liners, be patiently gentle.
  6. . > Storing and re-warming: If not planning to eat the muffins within the next two's best to freeze them with their paper liners up to 1 months time is fine. When re-warming the frozen muffins, keep the paper liners on. Set the oven on very low (250F/120C/Gas1) and slowly thaw and warm onto an oven tray for about 20 minutes.
  7. . Flavourful wishes from Claudia's


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Nutrition Facts

Amount Per Serving %DV
Serving Size 0g
Recipe makes 12 servings
Calories 0  
Calories from Fat 0 0%
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbs 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 0.0g 0%
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  • Roxana GreenGirl
    Thanks for adding this wonderful recipe to Baker's Club
    I've cooked/tasted this recipe!

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