![Breakfast Mini Muffins With Kale and Sundried Tomatoes [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/03/muffins.jpg?fit=1200%2C802&ssl=1)
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Breakfast Mini Muffins With Kale and Sundried Tomatoes [Vegan]
I like the idea of having a savory breakfast, so I decided to play around with mini muffins to see what flavor combinations I could come up with, and this one was the clear winner. The sun-dried tomatoes are absolutely essential to this; they give a tangy and salty zing... Read More
Ingredients You Need for Breakfast Mini Muffins With Kale and Sundried Tomatoes [Vegan]
How to Prepare Breakfast Mini Muffins With Kale and Sundried Tomatoes [Vegan]
- Preheat oven to 375 F Chop kale and sundried tomatoes finely. Add flour, tomatoes, kale, sunflower seeds, baking powder and soda, salt and pepper, and stir until well combines.
- Add garlic, mustard and coconut milk to bowl and mix well. Add to the dry ingredients and fold until dough is sticky.
- Scoop dough into mini muffin pan and bake for approximately 15 min, or until tops begin to brown.
- Serve with mashed avocado or cashew cream.
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