Recipe: Special Occasion Stuffing Muffins {Vegan & High Protein}

Summary: I love these muffins! They are savoury and delicious. I first made them to take to Christmas as the Vego component but I’ve made them loads since. 

Dry Ingredients

• 1 cup chickpea (besan) flour
• 1 cup plain flour
• 3 tsp baking powder
• 2 tblsp hemp seeds
• 1 tsp ground cumin
• 2 tsp dried mixed herbs
• 1 tsp salt
• 2 tblsp nutritional yeast

Wet Ingredients

• 1/4 cup vegetable oil
• 1 cup vegan chicken style stock
• 1 egg replacement, made up as directed
• 3/4 cup caramelised onion relish

Mix Ins 

• 2 med carrots, finely diced
• 1 Granny Smith apple, diced w skin on
• 1 (400g) can brown lentils, drained and rinsed
• 70g pecans, chopped plus extra for decoration

Instructions

1. Preheat oven to 180C degrees and grease a 12-cup muffin tin. If you line with paper liners, just before filling them grease them with some cooking spray too!
2. In a large mixing bowl, combine the flours, baking powder, hemp seeds, cumin, herbs, salt and nutritional yeast.
3. In a separate, smaller bowl, combine the  oil, water, egg replacer, bbqsauce and onion relish – whisk to combine.
4. Add the wet ingredients and mix in ingredients to the dry ingredients. Fold gently until just combined, don’t be tempted to over mix! It will be lumpy and thick, like the pic above.
5. Scoop the batter into the greased twelve muffin cups, garnishing with a pecan if you fancy it and bake for 20-23 minutes or until golden brown on top and a skewer comes out clean.
6. Allow muffins cool in the tin for 10 mins, then move them to a wire rack (to avoid them becoming soggy) to cool completely.
7. Store in an airtight container at room temp for 2-3 days (they will stale if refrigerated).