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Vegetable Muffins
Prep
Cook
| Category: | Dinner Recipes Lunch Recipes Fruits and Veggies |
| Seasons |
Ingredients
For
4
Person(s)
Ingredients
| 1 each leek, chopped |
| 1 cup finely shredded cabbage |
| 1 cup diced celery |
| 3 each green onions, chopped |
| 1/2 cup mung bean sprouts (optional) |
| 1/2 cup blended tofu, or finely chopped |
| 1/2 cup flour |
| 1/4 cup sunflower or canola oil (or sal-safe oil/fat) |
| 4 each eggs |
| 1 pinch salt |
Vegetable Muffins Directions
- Combine all ingredients.
- Spoon mixture into a well greased muffin tray and bake at 350 degrees F for 25-30 minutes or until set.
Recipe notes
This recipe is derived from SalicylateSensitivity.com, 2009
Tip: use silicone muffin liners so they don't stick and remove from pan easily.