Simply but impressive, healthy and tasty...these mini muffins are crispy outside and soft inside and match perfectly with a creamy topping like that. You can offer them whether as a main course or as a starter and you will make everyone happy: they're gluten free, low fat, low GI and - with a little variation for the topping - also vegan!
INGREDIENTS:
120 gr chickpea flour
30 gr corn starch
20 gr vegan parmesan, grounded
2 tsp baking powder
50 ml oil (I mixed 30 ml corn oil and 20 ml e.v. olive oil)
300 ml soy milk
1 pinch fresh or dried chives
1 pinch powdered garlic
salt and pepper to taste
For the topping:
200 gr creamy goat cheese - or vegan aternative
mild paprika (optional)
PROCEDURE:
Mix in a bowl all dried ingredients, then add the liquid ones previously whisked and stir. Fill in the cupcake molds and bake for 35-40 minutes at 180°. Decorate with creamy goat cheese using a piping bag and sprinkle with mild paprika or whatever you prefer.
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