Lemon-chickpea muffins

Pureed chickpeas keep these muffins moist and tender. Ground almonds contribute a hearty nuttiness and healthy fat.

TOPPING

1  tablespoon ground almonds 

1 1/2  teaspoons sugar 

1/4  teaspoon ground cardamom 

1. In a small bowl combine the almonds, sugar, and cardamom.

2. Stir well; set aside.

BATTER

1  can (15 ounces) chickpeas, drained and rinsed 

 Grated rind of 2 lemons 

 Grated rind of 1 orange 

2  tablespoons lemon juice 

2  tablespoons orange juice 

1/4  cup olive oil 

1/2  cup sugar 

2  eggs, separated 

2/3  cup whole-wheat flour 

2  teaspoons baking powder 

1/2  teaspoon salt 

1/2  teaspoon ground cardamom 

1/3  cup ground almonds 

1. Set the oven at 325 degrees. Line a 12-cup muffin tin with paper liners.

2. In a food processor, puree the chickpeas until smooth. Add the lemon and orange rind and juices, olive oil, sugar, and egg yolks. Puree again until smooth.

3. In a bowl, whisk the flour, baking powder, salt, and cardamom. Stir in the chickpea mixture and ground almonds.

4. In another bowl, whisk the egg whites until they hold semi soft peaks. Fold the egg whites into the batter. Divide the batter among the liners. Use a 1/3-cup measuring cup to do this, but you’ll only need to add a generous 1/4 cup of batter. Sprinkle muffins with topping.

5. Bake the muffins for 14 to 16 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Adapted from the Culinary Institute of America