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Chick pea and apple muffins

Chick pea and apple muffins




Cooking time


250 ml (1 cup) Graves chick peas , drained and rinsed

1 egg

½ cup (125 ml) canola oil

1 cup (250 ml) canned apple pie filling

¾ cup (180 ml) whole wheat flour

¾ cup (180 ml) all-purpose flour

⅓ cup (80 ml) brown sugar

2 tsp (10 ml) baking powder

1 tsp (5 ml) baking soda

1 tsp (5 ml) ground cinnamon

1/4 tsp (1 ml) ground nutmeg


  1. Preheat oven to 400 °F (200 oC). Grease muffin tins or cover with liners.
  2. Mash chick peas with a fork to obtain a purée.
  3. In a large bowl, beat eggs with oil, chick pea purée and apple pie filling.
  4. Mix together dry ingredients in another  bowl and incorporate web ingredients until flour is moist. 
  5. Fill muffin tins 2/3.
  6. Bake for about 15 minutes or until  muffins bounce back when pressed. 

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