Breakfast cupcakes

Duration: 90 min

Level: Easy

Ingredients

For how many people?

50g

Leeks

80g

Zucchini

100g

Paprika 

100g

Tomatoes 

160g

 planted.pulled BBQ

1/2

tsp chili flakes

Garlic cloves

100g

vegan grated cheese

240g

Flour

200ml

Oatly Oat Cuisine

50g

Soy flour

60ml

Rapeseed oil

tsp baking powder

1/2

TL salt

TL nutmeg

Pepper (as needed)

Wild garlic topping

200g

vegan (preferably solid) cream cheese

125g

soft vegan butter

70g, wild garlic (alternatively

Salt and pepper (as needed)

Products in this recipe

planted.pulled

BBQ

Quantity

4,95 €

22,50 €per 1 kg

Prices incl. VAT plus shipping costs (please note delivery conditions)

4,95 €

Preparation

Heat some oil in a medium frying pan over medium-high heat, press the garlic and sauté for a minute. Chop the leeks, zucchini, peppers and tomatoes, add to the pan along with the planted.pulled BBQ and sauté for 5 minutes until hot. 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.