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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.

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Ingredients

  • 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

Method

1.

Preheat oven to 200C. In a frying pan with a little oil, fry your chosen veggies for 5 minutes until browned.

2.

Mash the chickpeas with a fork and mix in with the other ingredients.

3.

When the mixture is smooth, divide into muffin cases, place in a muffin tray and bake for 30-35 minutes.

4

They should last in an airtight container in the fridge for up to 3 days. Enjoy!