Vegan Egg Muffin

I love convenience as do most people in the busy city I call home. Having these "egg muffins" in my fridge is perfect, as I can heat them up in the morning while getting ready for work.

They taste legit with a couple of key ingredients such as chickpea flour and kala namal (aka egg salt). I have eggs once in a while, but the rest of the time, I find chickpea flour is a great substitute and loads of fibre.

Based on the recipe by @foodwithfeeling

Ingredients

• 2 cups chickpea flour + extra for lining

• 3/4 cup nutritional yeast

• 1/2 tbsp turmeric

• 1/2 tbsp smoked paprika

• 1 tsp baking powder

• 2 cups soy milk

• 2 cups kale, chopped and stem removed

• 1 red onion, minced

• 1 tsp kala namak salt, ground

• Salt

• Olive oil

• Poppy seeds (optional)

• Dijon mustard - on the side (optional)

Instructions

1. Mix all ingredients together except the olive oil, poppy seeds and mustard

2. Line the muffin tins with olive oil, then a layer of chickpea flour - tap the remaining flour out

3. Pour the batter in until 2/3 full

4. Top with poppy seeds

5. Bake in 180C pre-heated oven for 25 mins

6. Leave for 10 mins to cool

7. Serve with dijon mustard on the side