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Vegetarian Egg & Semiya Muffins
These muffins are a unique twist on the traditional egg muffins. The semiya adds a delightful chewiness, while the eggs provide a protein boost. They are best enjoyed warm, but they also make a great grab-and-go snack.
Nutrition Per Serving
Ingredients
Instructions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Grease a muffin tin or line it with paper liners.
Step 3
In a large bowl, mix together the semiya, eggs, milk, and melted butter until well combined.
Step 4
Stir in the shredded cheese, chopped green onions, bell peppers, tomatoes, salt, black pepper, garlic powder, and onion powder.
Step 5
Divide the mixture evenly among the muffin cups.
Step 6
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 7
Remove from the oven and let them cool for a few minutes before serving.
Step 8
Enjoy your Vegetarian Egg & Semiya Muffins warm or at room temperature.
Chef's Tips
• For a vegan version, you can substitute the eggs with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
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Disclaimer
Please note that these AI-generated recipes have not been reviewed for accuracy. Users should verify all nutritional information independently and check ingredients carefully for potential allergens. Always consult appropriate sources if you have dietary restrictions or food allergies.
