Savory Vegetable Muffins (Vegan And Gluten-Free)
These savory muffins combine a tofu-based ‘vegan egg’ mixture with tons of veggies for a highly nutritional, protein-dense, flavor-packed healthy treat. The vegetable muffins are perfect as a grab n’ go snack, breakfast, or lunchbox treat for toddlers, kids, and adults alike! Plus, they’re naturally dairy-free, gluten-free, grain-free, vegan, low-carb, and can be made soy-free! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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???? 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
???? Metric and imperial measurements (cups, ounces, and grams).
???? Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
???? Ingredient shots, so you see what to buy - getting you cooking - and eating - faster!
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Ingredients
Veggie mixture:
1 tbsp oil
14 oz (400 g) veggies of choice finely chopped
1 tsp kala namak aka black salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp turmeric powder
Black pepper to taste
No egg mixture:
8.8 oz (250 g) firm silken tofu or chickpea tofu
1/2 cup (50 g) chickpea flour
1 tsp baking powder
2-3 tbsp (20-30 ml) dairy-free milk
2 tbsp nutritional yeast (optional)
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Spinach & Cheese Lunchbox Muffins | Healthy Lunch for Kids
Delicious Spinach & Cheese Savoury Muffins packed full of vegetables and perfect for a family lunch or a kids afternoon snack! Super easy to make too!
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Ingredients:
2 medium eggs
150ml milk
75g butter, melted
150g grated cheddar cheese
1 spring onion, chopped
75g fresh baby spinach, chopped
1/2 red pepper, diced
250g self raising flour
1/2 vegetable stock cube
salt and pepper to taste
Get the full recipe here:
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Hello! I'm Ciara a food blogger at My Fussy Eater where I share lots of healthy eating recipes the whole family will enjoy, along with the odd indulgent treat! I also share my top tips for dealing with picky eaters.
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Easy Make-Ahead Sausage and Egg Muffins (Whole30/Healthy)
Need an easy and healthy breakfast recipe for busy mornings?
These Easy Make-Ahead Sausage and Egg Muffins are made with eggs, turkey sausage, spinach, and simple seasonings for a quick, delicious, and healthy breakfast. They're also Whole30 approved and great for a clean-eating diet!
Both kids and adults will love these delicious egg muffin cups and they're super easy to make!
Thanks so much for watching today’s video! If you love it, don’t forget to “LIKE”, leave a sweet COMMENT, and SUBSCRIBE for weekly recipes❤️
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RECIPES TO WATCH NEXT:
Healthy Banana Bread:
Healthy Banana Oatmeal Muffins:
Healthy Banana Cookies:
SAUSAGE AND EGG MUFFINS
BAKING INSTRUCTIONS:
▪️ Bake in the oven at 400 degrees for 12-15 minutes, or until the eggs are fully cooked through.
▪️ Let cool in the pan for 5 minutes on a wire cooling rack before removing and serving.
INGREDIENTS:
▪️ 14 large eggs
▪️ 1 pound Whole30-compliant breakfast turkey sausage:
▪️ 2 cups fresh spinach, chopped
▪️ 1 tsp salt-free Mrs. Dash Onion & Herb Seasoning:
▪️ black pepper, to taste
▪️ 3-4 drops of hot sauce (optional, if desired)
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CHEESE, BACON AND CHIVE MUFFINS
???? @letscookwithcasey
RECIPE
Ingredients:
???? 1, 1/2 Cups Self-Raising Flour
???? 2 Cups Grated Cheese
???? 150 - 200 grams Bacon
???? 1/4 Cup Spring Onion/Chives
???? 1 Egg
???? 1 Cup of Milk
Note: If you are making large Muffins like in this video, bake for approx 20-25 mins.
Mediterranean Savoury Muffins
Cheesy garlic muffins loaded with Mediterranean flavours - olives, feta, sun dried tomatoes, roasted peppers. 100% amazing - and these stay fresh for DAYS!
Such a great lunchbox filler idea, afternoon tea with friends, snacking, and a great GIFT because they stay fresh!
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MORE MUFFIN RECIPES
Magic Stay Moist Apple Muffins
Blueberry Muffins
Chocolate Chip Muffins
Garlic Cheese Muffins
Bacon and Egg Muffins - WHOLE EGG inside!
Frittata Egg Muffins - healthy, low carb!
Cornbread Muffins
MUFFIN CORNY DOGS | Richard in the Kitchen
In this video I'll show y'all how to make muffin corny dogs. A fun and easy twist to the all time favorite corny dog. Bite size hot dogs placed in the corn muffin batter then baked in your oven. Served with yellow mustard alongside with chili and cheese for dipping. Quick and easy anytime meal that is just fun to make to change things up a bit.
Shopping List:
Servings: 6 muffins
1 package of 6 hot dogs
1 package of muffin or cornbread mix (follow directions on pkg. with milk and egg)
Add 1 tbsp sugar to the batter (not listed on package instructions)
Non-stick spray
1 can of your favorite chili (I use Hormel, no beans)
Shredded cheddar cheese
Yellow mustard
Directions:
Pre-heat over to 400 degrees.
Cut 1 1/2 inches off the round end of each hot dog. You'll be using the rounded ends of each dog. Package the remaining for future use.
In a bowl add the package of corn muffin/cornbread mix. Follow the directions on the package as far as adding the beaten egg and milk. NOTE: TAKE CARE TO NOT MAKE THE BATTER TO LIQUID OR THE DOGS WON'T STAND UP.
Add a light mist of non-stick stray muffin tin cup and place into the heated oven for 7-8 minutes.
Remove the tin from the oven and fill each cup with the prepared batter to the halfway point of each tin.
Place one rounded-end hot dog (flat side down) into the center of the batter in each tin. About 1/2 inch will be above the batter, which will rise on baking.
Bake in the oven 20-25 minutes until a tooth pick inserted into the muffins comes out dry.
Remove the muffins from the oven then the tins and serve with mustard, chili and cheese.
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