Pea, Corn & Feta Chickpea Muffins with Cilantro-Mint-Lemon-Green Pepper Chutney

Pea, Corn and Feta Chickpea Muffins with Cilantro-Mint-Lemon-Green Pepper Chutney

Pea, Corn & Feta Chickpea Muffins with Cilantro-Mint-Lemon-Green Pepper Chutney

Bring a little brunch magic (or a cozy dinner twist) to your table with these savory, protein-packed chickpea muffins. Sweet corn, tender peas, and tangy feta baked into golden perfection give every bite a mini pot-pie feel, with a hint of heat from red pepper flakes.

Pair them with a vibrant cilantro-mint-lemon-green pepper chutney for a burst of freshness that turns this wholesome dish into something truly special. Quick to make, full of flavor, and utterly satisfying, these muffins make any meal feel like a celebration.

Recipe at a Glance:

• Serves: 2–4

• Prep Time: 15 minutes

• Cook Time: 25–30 minutes

• Highlights: Vegetarian, high protein, fiber-rich, gluten-free option

Ingredients:
Muffins:

• 1 cup chickpea flour

• 1/2 cup frozen peas

• 1/2 cup corn kernels

• 1/3 cup crumbled feta, divided

• 1–2 mushrooms, diced and sautéed

• 1 tsp baking soda

• 1 tsp yogurt (or 1 egg)

• 1 1/2 cups vegetable broth

• Salt and pepper to taste

• 1/2 tsp red pepper flakes (adjust to taste)

• Fresh basil, chopped (herb of choice)

Chutney:

• 1 cup fresh cilantro

• 1/4 cup fresh mint

• 1 small green pepper

• Juice of 1/2 lemon

• 1–2 tsp olive oil or water for blending

• Salt to taste

Instructions:

1. Preheat oven to 375°F (190°C) and grease a muffin tin.

2. Sauté the mushrooms until golden and tender; set aside to cool slightly.

3. In a bowl, combine chickpea flour, baking soda, salt, pepper, and red pepper flakes.

4. Add peas, corn, half the feta, sautéed mushrooms, yogurt, broth, and chopped basil. Mix until well combined.

5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.

6. Sprinkle the remaining feta on top of each muffin and finish with a few fresh basil leaves.

7. Bake for 25–30 minutes or until golden and firm to the touch.

8. While muffins bake, combine chutney ingredients in a blender or food processor. Blend until smooth. Adjust salt and lemon to taste.

9. Serve muffins warm with a generous dollop of chutney. Enjoy!