Savoury protein muffins
I like these muffins as a breakfast or snack. They're filled with plant protein and goodness! This recipe makes 6 muffins at 52 kcal each.
1 tsp baking powder
1 tsp salt
¼ cup chickpeas
1/2 tsp smoked paprika
1 tsp garlic powder
1 tsp turmeric powder
340g silken tofu
your choice of thinly sliced veggies (I like courgette or mushroom) you can also add some nutritional yeast for a kick of b12 and some extra flavour
Preheat oven to 200C. In a frying pan with a little oil, fry your chosen veggies for 5 minutes until browned.
Mash the chickpeas with a fork and mix in with the other ingredients.
When the mixture is smooth, divide into muffin cases, place in a muffin tray and bake for 30-35 minutes.
They should last in an airtight container in the fridge for up to 3 days. Enjoy!