Week 23 Dish 2: Vegan curry cupcakes (muffins really...)

To continue with the savoury baking, I have tried vegan curry cupcakes (which are actually muffins, but the alliteration sounds too good lol). Sounds like an odd thing to make, doesn't it? But trust me, if you're a fan of curry then this is one recipe not to miss! I've already made two batches and my family devours them in a couple of days. Better make more....

Makes 9-12 muffins
Ingredients
1 2/3 cups almond flour (which you can either buy or make yourself by grinding some almonds)
1 cup chickpea flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp curry powder
1/2 tsp turmuric
1 tsp cumin powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp chili powder (optional, double if you like it really spicy like meee)
1 large red onion
2 large garlic cloves
2 heaped cups spinach
1 tsp oil
4/5 cup water
Method

1. Preheat the oven to 190 degrees C and line a muffin tray with muffin cups.
2. In a large bowl, mix the flours, spices, salt, pepper, baking powder and bicarbonate of soda.
3. In a food processor pulse the onion, garlic and spinach until everything is roughly chopped.
4. Add the processed mixture to the flours, then stir in water and oil to combine.
5. Spoon the mixture into the prepared cup and bake for 20 minutes or until a toothpick comes out clean.

Original recipe: Cupcakes gone curry