Sun-Dried Tomato Breakfast Cups
Servings: 24
Calories: 48kcal
Ingredients
- 2 cups chickpea flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon baking soda
- 1 teaspoon ground turmeric
- 1 tsp ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1.5 tablespoon nutritional yeast
- 1 ½ cups water
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 shallots minced
- 1/4 cup sun-dried tomatoes (not in oil) soaked until softened if needed, minced
Instructions
- Preheat oven to 400ºF (200ºC)
- In a non-stick pan, saute the shallots until browning. Transfer into a bowl and add sun-dried tomatoes. Mix and set aside.
- Whisk the dry ingredients in one mixing bowl. In another bowl, combine all the wet ingredients. Pour the liquid mixture into the dry mixture and whisk until smooth. Let batter rest for 2 minutes.
- Spray the muffin tin well with an oil spray to prevent sticking. Pour the batter into the muffin tin, filling halfway - 2/3 of the way. Sprinkle with the shallot and sun-dried tomato mixture.
- Bake 15 minutes or a little longer. Check to make sure it's baked all the way (a toothpick inserted into the middle of the center muffins should come out dry.
- Allow to cool enough to handle before pulling.
Nutrition
Serving: 1cup | Calories: 48kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 167mg | Potassium: 145mg | Fiber: 1g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 0.6mg | Calcium: 20mg | Iron: 0.7mg
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