Last one from my Batch Breakfast series and today we are making savoury muffins! They are the perfect grab and go breakfast for those busy mornings, plus they are super simple to make.
Vegan, nut free | 7 muffins | BREAKFAST
Ingredients:
Dry:
- 200g flour
- 1 teaspoon baking powder
- 5 tablespoons nutritional yeast
- 1 teaspoon oregano
- 1/2 teaspoon of each garlic powder and dried mint
- 1/2 teaspoon salt
- Black pepper
Wet:
165g orange juice
50g olive oil
50g vegetable oil
200g smoked tofu
1 spring onion, sliced
Fresh coriander
Steps:
1.Combine all the dry ingredients.
2.In a separate bowl, add all the wet ingredients and whisk to combine.
3.Add the dry into the wet ingredients and combine first with a whisk, then switch to a silicone spatula.
4.Tear apart the tofu in small pieces, then add it into the dough, along with the spring onions and fresh coriander leaves.
5.Combine the mixture, then divide into a muffin tin that has muffin cases in or make sure to grease it.
6.Bake in a preheated oven at 180°C for 20 minutes or until an inserted knife or toothpick comes out dry.
7.Let them cool down and store them in the fridge in an airtight container for up to a week.
Enjoy!
