Savory muffins with chickpea flour

Ingredients for 2 servings:

• 4 eggs, size XL or 5 eggs, size M
• 100 g chickpea flour
• 1 small onion(s)
• 2 garlic cloves
• 1 small bell pepper(s)
• 150 g chorizo ​​or other savory sausage
• salt and pepper
• Spice(s) of your choice, suitable and appropriate for the filling
• some cocktail tomatoes, 3 – 6

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

low carb, great for using up leftovers

Beat the eggs for a few minutes until frothy, then add the chickpea flour. This will form a thick batter. If necessary, stir in a little more milk. Add the spices. The choice and amount depends on the type and seasoning of the chosen ingredients; add salt sparingly if necessary! The filling for the muffins can be chosen according to your taste. These are made with the ingredients mentioned above. Finely dice each one and mix it into the batter. There should be enough filling to be well coated by the batter. Pour the batter into the 12 holes of a muffin tin. They should be 2/3 full. It sticks very well to paper wrappers. I recommend simply greasing the tin well. Halve or quarter 3-6 cherry tomatoes, depending on their size (i.e. 12 pieces), and press a piece into the top of each muffin, but there should still be some sticking out. Bake at 190°C (top/bottom heat) for about 25 minutes on the middle rack until golden brown. Let cool for about 15 minutes after baking. Serve with salad. Alternative fillings include: – Mushrooms, tomatoes, salami, or ham, with oregano/rosemary as a seasoning – Vegetables (leftovers) such as broccoli, carrots, frozen peas, with grated nutmeg as a seasoning – Leaf spinach with feta (thaw the spinach and chop coarsely) – Sun-dried tomatoes, mozzarella, basil