GF Spicy Vegetable Muffins
The vegetable muffinsare perfect as a grab n’ go snack, breakfast, or lunchbox treat for toddlers,kids, and adults alike! They’re naturally dairy-free, gluten-free, grain-free,vegan and low-carb
Vegetables:
- 1 medium sized bottle gourd (shredded)
- 1 large Carrot (finely shredded)
- 1 medium Beet (finely shredded)
- 1 Chayote (finely shredded)
- 1 Zucchini (finely shredded)
- A handful of fresh green beans (finely shredded)
- 1 cups Green Cabbage (finely shredded)
- 1 cup Red Cabbage (finely shredded)
- 2 cups of corn (frozen)
- 1/2 bunch Spinach (finely chopped)
- 1 bunch Cilantro (finely chopped)
- Add any veggies of your choice
- 2 Cups of Handvo Mix (GF combo of rice & lentils in grit like textureOR use 2 cups of Rolled Oats and 1 Cup of millets, powdered in a blender)
- 2 Cups Plant Based Yogurt
- 1 Lime (Juice of 1 lime, if desired)
- 1 teaspoon Baking soda
Spices:
- 2 Tablespoons Ginger finely diced
- 2-4 Jalapenos (finely diced, to taste)
- 1 teaspoon Turmeric
- 2 Tablespoons Sesame seeds (dry roasted)
- 2 Tablespoons Mustard seeds (dry roasted)
- 2 Tablespoons dried Fenugreek leaves
- 2 Tablespoons Curry leaves (finely diced)
- Salt to taste
- Mix all the ingredients until well combined.
- Fill into muffin cups, decorate with red bell pepper finely chopped or shredded beets, or pumpkin seeds or sesame seeds
- Bake at 350F for 1 hr.
- Allow to cool for 20 mins. Remove and cool on a wire rack
- Serve with Green Chutney or Sugar Free ketchup or hot sauce
ENJOY! It freezes well upto 6 months!!!
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