Muffins with rice, peas, seaweed and mozzarella cheese, the best use recipe to enjoy with family. A healthy and super simple recipe, they are also easy to make for a very tasty vegetarian snack.
Together they do a nutritious dish, rich in fiber and vitamins due to the peas and seaweed together with the carbohydrates provided by the rice. The use of algae is optional, however, it adds a plus of protein without altering the flavor.
The Salty muffins They are ideal for a light lunch or dinner, as well as practical to take to work the next day with a green salad or grilled vegetables.
Before starting, hydrate the seaweed in water for at least 30 minutes until they approximately double their size.
Light the oven at 180 ºC.
In a medium bowl, mix the chickpea flour together with the onion powder, baking soda, salt and pepper. Add the water and beat until mixed. The dough will be liquid, not thick.
Add later already cooked rice, hydrated seaweed and canned peas. Add to the previous mixture and integrate. Finish with the mozzarella cheese. Using a 1/4 measuring cup, arrange the dough and fill each silicone muffin mold. If using steel molds, paint the surface with oil beforehand.
Bake for 45 minutes, until the edge is golden brown and the center is compact and set. After that time, turn off the oven and keep the muffins inside for 10 more minutes. Once out, rest for a few minutes before unmolding.
IdealHouse – 24 Silicone Cupcake Molds. Reusable molds with rainbow colors, for cakes, creamy puddings.
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What to accompany muffins with rice, peas, seaweed and mozzarella cheese
These muffins with rice, peas, seaweed and mozzarella cheese are a good option for lunch or dinner, the weekend snack and even to take to the park or the beach, since they have a very comfortable and practical format for it. They go very well with a pan of potatoes with mushrooms and chestnuts with mustard or a beet, avocado and nectarine salad.
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