Breakfast cupcakes

Duration: 90 mins
Difficulty: Simply


12 Portions

50g leek
80g zucchini
100g peppers
100g tomatoes
160g planted.pulled BBQ
1/2 tsp chili flakes
2 cloves of garlic
100g vegan grated cheese
240g flour
200ml Oatly Oat Cuisine
50g soy flour
60ml rapeseed oil
1 teaspoon Baking powder
1/2 tsp salt
¼ tsp nutmeg
Pepper (as needed)

Wild garlic topping

200g vegan (preferably firm) cream cheese
125g soft vegan butter
70g wild garlic (alternatively: chives)
Salt and pepper (as needed)

Products in this recipe

7,19 €
17,98 €per 1 kg
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7,19 €


In a medium-sized pan over medium-high heat, heat some oil, press the garlic and sauté for a minute. Chop the leek, zucchini, peppers and tomatoes, add them to the pan along with the planted.pulled BBQ and fry for 5 minutes. Then season with salt, pepper, nutmeg and chili flakes and set aside to cool.
Mix the flour, soy flour and baking powder in a bowl, then add the Oatly Oat Cuisine and rapeseed oil and mix into a smooth dough. Add the fried ingredients and the grated cheese and mix well again.
Pour the dough into a muffin tray lined with muffin paper cases and bake at 180 degrees for 40 minutes until golden brown. Then let the muffins cool completely.
Beat the vegan butter for a few minutes at the highest level, then wash the wild garlic, dry it well and chop it into small pieces, then stir it into the butter with the vegan cream cheese. Beat the mixture again for a few minutes and finally season with salt and pepper.
Using a piping bag with a star nozzle, distribute the mixture onto the individual muffins.
Decorate the finished breakfast cupcakes with some cress.

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