@dr.emily.nutrition: SUN-DRIED TOMATO & BASIL SAVOURY MUFFINS 🌱 🍅 DRY INGREDIENTS: 1 1/2 cup chickpea flour 1 cup whole grain flour (I used spelt) 1/4 cup nutritional yeast 1 tsp baking soda 1 tsp baking powder pinch of salt and black pepperp 1 tsp dried herbs/oregano 1/2 tsp garlic powder WET INGREDIENTS 300g silken tofu 2 flax eggs: mix 2 tbsp flax + 5 tbsp warm water 1 cup soy milk (we can use oat but recipe should say soy for the extra protein) 2 tbsp olive oil EXTRA INGREDIENTS 1/2 cup sun-dried tomatoes (oil drained), chopped with scissors Big handful fresh basil, chopped Sprinkle of mixed seeds or pumpkin seeds to top. METHOD 1. Prepare the flax egg and set aside. Pre heat oven to 180°C (fan 160°C). 2. Blend the silken tofu, flax egg, soy milk and olive oil in a blender until smooth. 3. In a large bowl mix all the dry ingredients together. Pour in the blended tofu mixture and combine. 4. Add the chopped sun-dried tomatoes and fresh chopped basil. Mix well and let it sit for 10 minutes before evenly filling 12 muffin cases. Sprinkle with the seeds. 5. Bake them for around 25 minutes. 6. After they are out of the oven and cooled slightly, remove them from the muffin tray and let them cool down completely on a wire rack. #snack #cupcakes #highprotein

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Thursday 19 March 2026 18:21:38 GMT