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Healthy Monday recipe: Orange Chick Pea Muffins

Here's another tasty treat from the folks at Morrison's:


11 ounces canned garbanzo beans (chick peas), drained and rinsed

4 Tablespoons 100 percent orange juice

1 Tablespoon lemon juice

¼ cup canola blend oil

2 large eggs, separated

1 Tablespoon fresh orange peel, fine grated

1 teaspoon lemon peel, grated

5 ¼ ounces all purpose flour

6 ounces granulated sugar

2 teaspoons baking powder


1.  Rinse the garbanzo beans well in cold water. Place into a food processor with blended oil, lemon juice, and orange juice. Process until smooth, about 4 minutes.

2. Prepare garbanzo batter by separating egg whites and yolks. Combine garbanzo puree with the egg yolks and lemon and orange zest.

3. Dry ingredients: Reserve 1 Tablespoon of granulated sugar, needed for whipping of egg white. Fold remaining sugar, flour and baking powder into garbanzo bean batter.

4. Whip egg whites using a mixer, and 1 Tablespoon of sugar, to medium peak.

5. Finish batter by folding egg whites into the prepared batter gently.

6. Spray a muffin tin with baking spray. Portion batter into muffin tins. Bake in a convection oven at 320 degrees Fahrenheit for 15 to 18 minutes, or until a toothpick inserted comes out clean.

Read this and other stories in the summer issue of Upstate Health magazine.Nutritional information (per muffin)

208 calories

6 grams total fat

34 grams carbohydrates

2,862 grams sugars

30 millgrams cholesterol

5 grams protein

2 1/2 grams dietary fiber

This and many other stories appear in the summer issue of Upstate Health, the consumer health magazine provided by Upstate Medical University.