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
Ingredients
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
Instructions
- 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
Notes
ENJOY! It freezes well upto 6 months!!!
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