15 minutes + 18-20 minutes cook time
Preheat the oven to 180℃.
Sift the flours, baking powder, baking soda, protein powder and salt into a bowl.
Gradually add in the milk, water and the rest of the ingredients and mix well.
You can put the muffin mix directly into the moulds, or if you are using the puff pastry, then roll out the puff pastry sheet, cut out round shapes a bit bigger than the muffin moulds and scoop in 2-3 tablespoons for each muffin.
Created by @lifeinthesouthco
Top with a few more diced olives and black onion seeds, and place in the oven to bake until golden.
Remove to cool before serving. Store in an airtight container for up to two days or freeze for a great breakfast option.
- 1 C chickpea flour
- ¼ C polenta or semolina flour
- ¼ C Lean Superfoods Protein Shake
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ¼ C coconut milk
- ¾ C water
- ¼ C diced red pepper
- ½ C black olives diced
- ¼ C corn
- ¼ C chickpeas
- 1 Tbsp fresh parsley diced
- ½ tsp dried garlic flakes
- ½ tsp dried oregano
- 1 tsp pesto of choice
- ½ C vegan cheese (optional)
- 1 roll of vegan Puff pastry (optional)
- Black onion seeds for decoration