Chickpea Flour Cupcakes 1 скачать в хорошем качестве

Chickpea Flour Cupcakes 1

Recipe Chickpea Flour Cupcake Zesty, fluffy, and secretly nutritious – these chickpea flour muffins are packed with lemon flavor and are sure to please at breakfast or brunch. Ingredients 2¾ cup chickpea flour 1 cup sugar 1 tbsp baking powder ½ tsp salt 1½ cup vanilla yogurt  2 medium lemons zested 3 tbsp fresh lemon juice 2 large eggs 8 tbsp unsalted butter melted Instructions Preheat oven to 375°F. Prepare a 16-cup muffin pan by adding paper or silicone liners. In a large bowl, thoroughly whisk together the dry ingredients (chickpea flour, sugar, baking powder, baking soda, salt). In a medium bowl, whisk together the vanilla yogurt, lemon juice, lemon zest, and eggs. Once the mixture is smooth, mix in the melted butter. Pour the wet ingredients into the dry ingredients and gently mix with a spatula Scoop mixture into the prepared muffin pan. The cups should be just full, not overflowing. Bake for 20-25 minutes or until the muffin tops are golden brown and a toothpick inserted into the center of the muffin comes out clean. (Leftovers can be stored in the refrigerator for 4 days and are divine when reheated in the microwave for 30 seconds!)