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Ingredients
12
Servings
50g leeks
80g zucchini
100g peppers
100g tomatoes
160gplanted.pulled BBQ
1/2 tsp chili flakes
2 cloves garlic
100g vegan grated cheese
240g flour
200ml Oatly Oat Cuisine
50g soy flour
60ml canola oil
1 tsp baking powder
1/2 t sp salt
¼ tsp nutmeg
pepper (as needed)
Wild garlic topping
200g vegan (preferably firm) cream cheese
125g soft vegan butter
70g wild garlic (alternative: chives)
Salt and pepper (as needed)
Products in this recipe
planted.pulled
BBQ
Preparation
1
In a medium saucepan over medium-high heat, heat a little oil, press the garlic and sweat for a minute. Chop the leeks, zucchini, peppers and tomatoes, add to the pan along with the planted.pulled BBQ in the pan and fry for 5 minutes. Season with salt, pepper, nutmeg and chili flakes and set aside to cool.
2
Combine the flour, soy flour and baking powder in a bowl, then add the Oatly Oat Cuisine and canola oil and mix until smooth. Add the fried ingredients and grated cheese and mix well again.
3
Pour the batter into a muffin tin lined with muffin paper cups and bake at 180 degrees convection for 40 minutes until golden brown. Allow the muffins to cool completely.
4
Beat the vegan butter for a few minutes on high speed, then wash the wild garlic, dry well and chop finely, then stir into the butter with the vegan cream cheese. Whip the mixture again for a few minutes and finally season with salt and pepper.
5
Then, using a piping bag with a star nozzle, spread the mixture over each muffin.
6
Decorate the finished breakfast cupcakes with some cress.
