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Asparagus Muffins and Fresh Mushrooms
Asparagus Muffins and Fresh Mushrooms

Asparagus Muffins and Fresh Mushrooms

with spinach, eggs and almond drink

These cupcakes are super versatile ... they can be a snack, a friend's dinner entry, or a main dish. Did you know that because they are rich in zinc they are important for the immune system?

Ana Ni Ribeiro

By Ana Ni Ribeiro

Breakfast & Snacks Family Friendly For 2 people For 4 people Low Kcal Mediterranean Plant Based

35 min

170 kcal

4 doses

Easy

Ingredients
Arugula

1 hand

Asparagus

6 uni

Baking powder

1 dstspn

Brown Mushrooms

250 gr

Corn Flour

3 Tbsp

Eggs

3 uni

Green Leaf Lettuce

125 gr

Oat Milk

100 mL

Sesame Seeds

to taste

Spinach

50 gr

Whole Grain Rice Flour

2 Tbsp

You will also need:

The following ingredients will not be added to your grocery list.

Black Pepper Grain

to taste

Olive Oil

1 Tbsp

Sea Salt

to taste

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

170 kcal

710 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

For the liquid dough:

01

Preheat the oven to 180ºC

02

Beat the eggs, almond drink, corn and rice flour, and the yeast in a blender. Reserve

For the filling:

01

In a non-stick frying pan place the oil and pepper and add the asparagus cut into pieces.

02

Sauté a little and then add the previously rolled mushrooms and spinach leaves.

For Cupcakes:

01

Now place the liquid dough and the filling in muffin shapes and bake for about 25 min, or until golden brown.

02

Accompany with a salad of lettuce and arugula, and it is ready to serve.

Note: This recipe makes 8 muffins. An individual dose is equivalent to 2 muffins.

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