Lemon poppyseed chickpea muffins
Cupcakes and muffins
I came up with this recipe in 2003 as when I was dabbling with a low-glycemic, gluten-free diet. I've had many people fooled that this wasn't made with flour. In early incarnations, I used Splenda (or half sugar/Splenda); but as Splenda is a really hideous chemical pharmaceutical concoction (that leaves a nasty aftertaste too), I decided to go with real sweeteners as of late. These make a healthy breakfast alternative to whatever Dunkin Donuts offers, and as their nutritional profile consists of abundant complex carbs, healthy fat and protein, these make great pre-workout or recovery snacks.
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