Veggie breakfast muffin

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 477.5
  • Total Fat: 8.2 g
  • Cholesterol: 9.7 mg
  • Sodium: 1,820.3 mg
  • Total Carbs: 66.8 g
  • Dietary Fiber: 20.3 g
  • Protein: 29.8 g

View full nutritional breakdown of Veggie breakfast muffin calories by ingredient


Introduction

Vegan egg and spelt flour muffin with tomato, spinach, portabella, and cheddar cheese Vegan egg and spelt flour muffin with tomato, spinach, portabella, and cheddar cheese
Number of Servings: 1

Ingredients

    6 tbsp follow your heart veganegg (by CASSEAPDX)
    1 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average
    2 cup Spinach, fresh
    1 serving mushroom, portabella cap - 1 cap-3 oz serv
    .25 cup, shredded Cheddar or Colby Cheese, Low Fat
    .5 cup, chopped Green Peppers (bell peppers)
    .5 tsp Pepper, black
    .5 tsp Salt
    1.5 cup (8 fl oz) Water, tap
    .75 cup Milk, nonfat (skim milk)
    1 tsp crushed red pepper flakes (by TORI7HARRISON)
    0.25 cup King Arthur Flour, White Spelt Flour (1/09) (by ROSEHIP:-))

Directions

Combine all ingredients and wisk together until smooth. Use ice cream scoop to place batter into sprayed/oiled muffin tins. Cook at 350 for about 30 minutes. Add 5 minute increments for increased crispness.

Serving Size: 4.25 servings

Number of Servings: 1

Recipe submitted by SparkPeople user EMJAIN98.