Savoury muffins with leek and sunflower seeds
Eight muffins for on the go, 2 per person
Active: 15 min
Waiting time: 25 min
380 kcal per person
10 g protein per person
Snack
Protein source: flour and sunflower seeds · Carb source: flour
oven meal prep freezer nut-free
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Ingredients for 4 people
- 200 g flour, preferably wholemeal
- 1 leek, finely sliced
- 50 g sunflower seeds
- 200 ml unsweetened soy milk
- 10 tbsp olive oil
- 10 tbsp ground flaxseed, with 3 tbsp of water into a gel
- 10 tsp baking powder
- to taste salt and pepper
Method
- Preheat the oven to 190 degrees and put eight paper cases in a muffin tray. Stir the flaxseed with 3 tbsp of water and leave for 5 min.
- Fry the leek for 4 min in 1 tbsp of olive oil until soft. Let it cool.
- Mix the flour, baking powder, half a tsp of salt, pepper and half the seeds.
- Stir in the soy milk, the rest of the oil and the flaxseed into a thick batter. Fold in the leek, do not stir for too long.
- Divide over the cases, sprinkle the rest of the seeds on top and bake for 22 to 25 min until a skewer comes out clean.
Tip
Three days in a tin, or freeze and 20 seconds in the microwave.
Keeps for 3 days in the fridge
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