Vegetable Muffins

Prep time: 15m

Cook time: 30m

Yield: 4-6 servings

Last Updated on December 10, 2023

Vegetarian option for a filling lunch to go or a nice dinner side.

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 (or gluten-free all-purpose flour substitute)
  • 1/4 cup sunflower or canola oil (or sal-safe oil/fat)
  • 4 each eggs
  • 1 pinch salt

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.

Additional Notes

This recipe is derived from SalicylateSensitivity.com, 2009

Tip: use silicone muffin liners so they don't stick and remove from pan easily.

Diet Type(s)

Negligible or Low Salicylate
Moderate Salicylates
Vegetarian
Dairy-Free
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