Recently, my mother told me about a new recipe that she tried on Pinterest for muffins that were not made with only an egg and vegetables. I have already seen this idea and absolute love how simple it is, so I wanted to make my own version, but vegan. So I made these simple and delicious vegan salted muffins using the best egg replacement that I found to date – just eggs.
If you have never used EGG only, it is a vegan egg substitute which is actually really convincing! You can use it in savory or even sweet recipes to replace the eggs. It is also made with large ingredients – the main ingredient Il Munga. I am in no way affiliated or sponsored by them, but I just think that it is one of the coolest vegan products! If you have never seen EGG can consult the product here. You can just find eggs in most grocery stores these days.
In this recipe, I will show you how to use it in a recipe. Side note: if you do not follow a vegan diet and want to use an ordinary egg, you can also do it.
What you will need to do tasty vegan muffins
« Egg » muffin ingredients
- 1 bottle of « just egg »
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- ½ teaspoon of salt
- ⅛ Coffee point
Filling
How to do the muffins
- To the just egg bottle, add the garlic powder, onion powder, salt and pepper. Ber the bottle very well, so all the spices are mixed.
- Line a muffin pan with muffin lining and uniformly divide the vegan egg between six muffin holes.
- Chop the cherry tomatoes and spinach. Then keep the muffins with them.
- Cook the muffins for 30 minutes at 350 * f.
For another vegan breakfast recipe using eggs, see this bagel for breakfast.
Tasty vegan muffins
These tasty vegan muffins are so easy to do and so delicious! They only need a substitute for vegan eggs, vegetables and spices!
Ingredients
Muffin ingredients
- 1 Bottle of « Just Egg »
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ⅛ teaspoon pepper
Instructions
-
To the just egg bottle, add the garlic powder, onion powder, salt and pepper. Ber the bottle very well, so all the spices are mixed.
-
Line a muffin pan with muffin lining and uniformly divide the vegan egg between six muffin holes.
-
Chop the cherry tomatoes and spinach. Then keep the muffins with them.
-
Cook the muffins for 30 minutes at 350 * f.
Nutrition
Calories: 62kcalCarbohydrates: 11gProtein: 4gFat: 0.2gSaturated fats: 0.002gPolyunsaturated fat: 0.003gSodium: 199MGPotassium: 10MGFiber: 2gSugar: 0.4gVitamin A: 33IUVitamin C: 0.1MGCalcium: 9MGIron: 1MG
