Husband-Tested in Alice’s Kitchen
Makes 12
These little muffins are perfect for a prep day because they actually taste better (to my mind) a day after they are made. They are meant for breakfast, but I've been enjoying them for lunch. They are packed with protein.
1 1/2 cups (165 g) chickpea flour
1/2 cup (25 g) nutritional yeast
16 ounces (453 g) soft silken tofu
1/2 cup (120 ml) non-dairy milk
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
Freshly ground black pepper, to taste
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 yellow onion, finely diced
1/2 red bell pepper, finely diced
1 4-ounce (113 g) can diced green chiles
1/2–1 cup shredded vegan cheese (optional)
Makes 12
These little muffins are perfect for a prep day because they actually taste better (to my mind) a day after they are made. They are meant for breakfast, but I've been enjoying them for lunch. They are packed with protein.
1 1/2 cups (165 g) chickpea flour
1/2 cup (25 g) nutritional yeast
16 ounces (453 g) soft silken tofu
1/2 cup (120 ml) non-dairy milk
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
Freshly ground black pepper, to taste
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 yellow onion, finely diced
1/2 red bell pepper, finely diced
1 4-ounce (113 g) can diced green chiles
1/2–1 cup shredded vegan cheese (optional)
Prep: Preheat the oven to 350F. Grease or line a muffin pan and set aside.
Blend: Add the chickpea flour, nutritional yeast, tofu, milk, chili powder, cumin, garlic powder, black pepper, and salt to a high-speed blender. Blend on high for 45-60 seconds, until a smooth “batter forms”. Scrape the sides of the blender with a spatula as necessary.
Mix: Transfer the “egg” batter to a large bowl, then add in the onion, bell pepper, green chiles, and vegan cheese (if using). Fold the veggies into the batter until evenly combined.
Bake: Divide the batter evenly into the muffin tins, then bake in the middle rack of the oven for 37 to 40 minutes, or until the top of the muffins are puffy and slightly golden. Remove from the oven and set sit in the baking tray for 5 to 7 minutes, where the muffins will deflate. Then, transfer to a cooling rack and let cool completely.
Serve & Storage: the “egg” muffins can be enjoyed immediately, or store them in an airtight container in the refrigerator for up to 5 days. The texture of these is more similar to eggs once they sit in the fridge overnight! Leftovers can be enjoyed cold, or warmed up in the toaster oven or microwave.
Blend: Add the chickpea flour, nutritional yeast, tofu, milk, chili powder, cumin, garlic powder, black pepper, and salt to a high-speed blender. Blend on high for 45-60 seconds, until a smooth “batter forms”. Scrape the sides of the blender with a spatula as necessary.
Mix: Transfer the “egg” batter to a large bowl, then add in the onion, bell pepper, green chiles, and vegan cheese (if using). Fold the veggies into the batter until evenly combined.
Bake: Divide the batter evenly into the muffin tins, then bake in the middle rack of the oven for 37 to 40 minutes, or until the top of the muffins are puffy and slightly golden. Remove from the oven and set sit in the baking tray for 5 to 7 minutes, where the muffins will deflate. Then, transfer to a cooling rack and let cool completely.
Serve & Storage: the “egg” muffins can be enjoyed immediately, or store them in an airtight container in the refrigerator for up to 5 days. The texture of these is more similar to eggs once they sit in the fridge overnight! Leftovers can be enjoyed cold, or warmed up in the toaster oven or microwave.
These taste great drizzled with sriracha sauce.
Notes:
You can add extra veggies if you wish, however, if they are very water dense veggies such as mushrooms or spinach, cook them down first. Reviewers said that they added olives and sun dried tomatoes.
Southwestern Vegan Egg Cups will keep in fridge for up to 5 days. You can freeze your leftovers for up to 2 months
Another reviewer said she had no muffin tin so she instead a greased 9 inch glass pie plate for 50 minutes and it was perfect!
Another reviewer didn't have green chiles on hand and so she swapped them for salsa.
Notes:
You can add extra veggies if you wish, however, if they are very water dense veggies such as mushrooms or spinach, cook them down first. Reviewers said that they added olives and sun dried tomatoes.
Southwestern Vegan Egg Cups will keep in fridge for up to 5 days. You can freeze your leftovers for up to 2 months
Another reviewer said she had no muffin tin so she instead a greased 9 inch glass pie plate for 50 minutes and it was perfect!
Another reviewer didn't have green chiles on hand and so she swapped them for salsa.
Nutritional Information: (2 muffins) 312 calories; 6.7 g fat; 1.1 g saturated fat; 0 mg cholesterol; 739 mg sodium; 44.8 g carbohydrates; 13.1 g fiber; 9.6 g sugars; 21.8 g protein; 8 mcg vitamin D (42%); 147 mg calcium; 7 mg iron (41%); 1013 mg potassium
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