Breakfast cupcakes

Duration: 90 min

Level: Easy

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

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.

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.

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.

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.

Then, using a piping bag with a star nozzle, spread the mixture over each muffin.

Decorate the finished breakfast cupcakes with some cress.