Breakfast Cupcakes

Duration: 90 Min

Difficulty: Easy

Ingredients

How many people?

50g

leek

80g

courgette

100g

peppers 

100g

tomatoes 

160g

planted.pulled BBQ

1/2

tsp chilli flakes

cloves garlic

100g

vegan grated cheese

240g

flour

200ml

Oatly Oat Cuisine

50g

soy flour

60ml

rapeseed oil

tsp baking powder

1/2

tsp salt

tsp nutmeg

Pepper (as needed)

Wild garlic topping

200g

vegan (preferably firm) cream cheese

125g

soft vegan butter

70g, wild garlic (alternatively

salt and pepper (as needed)

Heat some oil in a medium frying pan over medium-high heat, press the garlic and sauté for a minute. Chop the leeks, courgettes, peppers and tomatoes, add to the pan with the planted.pulled BBQ and sauté for 5 minutes. Season with salt, pepper, nutmeg and chilli flakes and set aside to cool.
Mix the flour, soy flour and baking powder in a bowl, then add the Oatly Oat Cuisine and rapeseed 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 C for 40 minutes until golden brown. Allow the muffins to cool completely.
Whip 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 season with salt and pepper to taste.
Using a piping bag with a star nozzle, spread the mixture over the individual muffins.
Decorate the finished breakfast cupcakes with some cress.