Recipe - Chick Pea Muffins (Gluten Free)

WET MIX
2 Eggs
One half cup Grated cheddar cheese
One half cup Pumpkin puree (see note)
One half cup Diced onion
1 tablespoon Chopped chives
1 teaspoon Sugar
Salt & pepper
One half (up to)
1 teaspoon Curry powder (optional)

DRY MIX
1 One half cup Chick pea flour
3 teaspoon Wheat free baking powder

Preheat oven to 400øF, prepare pans. Blend the wet mix ingredients together
in a bowl. Quickly but thoroughly mix in the dry ingredients, spoon into
pans & begin baking immediately. Bake for 2530 mins. Makes 12 muffins.
Variations:

1. Chick Pea with Green Peas: Add One half to 1 cup of cooked green peas to the
wet mix.

2. Chick Pea with Seeds: Add One fourth cup sunflower & One fourth cup sesame seeds to
the wet mix.

NOTE: To make 1One half cups pumpkin puree, cook 1 pound pumpkin in 1/3 cup of
water.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.