Asparagus Muffins and Fresh Mushrooms

Name: Asparagus Muffins and Fresh Mushrooms with spinach, eggs and almond drink
Total time: 35 min
Yield: 4 servings
Ingredients: 3 uni Eggs; 6 uni Asparagus; 250 gr Brown Mushrooms; 50 gr Spinach; 100 mL Oat Milk; 2 Tbsp Whole Grain Rice Flour; 1 dstspn Baking powder; to taste Sesame Seeds; 3 Tbsp Corn Flour; 125 gr Green Leaf Lettuce; 1 hand Arugula; to taste Sea Salt; to taste Black Pepper Grain; 1 Tbsp Olive Oil

with spinach, eggs and almond drink

These cupcakes are super versatile ... they can be a snack, a friend's dinner entry, or a main dish. Did you know that because they are rich in zinc they are important for the immune system?

By Ana Ni Ribeiro

Breakfast & Snacks Family Friendly For 2 people For 4 people Low Kcal Mediterranean Plant Based

35 min

147 kcal

4 doses

Easy

3.56€ / per dose

14.24€ / recipe

Ingredients

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The following ingredients will not be added to your grocery list.

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

147 kcal

613 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.

Preparation Instructions

For the liquid dough:

01

Preheat the oven to 180ºC

02

Beat the eggs, almond drink, corn and rice flour, and the yeast in a blender. Reserve

For the filling:

01

In a non-stick frying pan place the oil and pepper and add the asparagus cut into pieces.

02

Sauté a little and then add the previously rolled mushrooms and spinach leaves.

For Cupcakes:

01

Now place the liquid dough and the filling in muffin shapes and bake for about 25 min, or until golden brown.

02

Accompany with a salad of lettuce and arugula, and it is ready to serve.

Note: This recipe makes 8 muffins. An individual dose is equivalent to 2 muffins.

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Now, you'll be able to add or remove any product below or at the grocery list.