Faux bacon and kale make this a delicous and nutritious lunchtime special.
Makes 12 muffins
What You Need:
2 cups whole wheat flour
1 tablespoon baking powder
1 tablespoon sugar (I use coconut palm sugar)
1 teaspoon sea salt
1 cup non-dairy milk
3/4 vegan mayonnaise
1/2 cup chopped fakin’ bacon tempeh
1/2 cup chopped sun-dried tomatoes, or 1/2 cup fresh tomatoes, seeded and diced
1/4 cup finely minced kale
What You Do:
- Preheat oven to 400 degrees and generously grease a muffin tin or line with cupcake liners.
- In a large bowl, combine flour, baking powder, sugar, and salt. In a separate bowl, add milk and mayonnaise. Whisk until combined.
- Add wet ingredients to dry ingredients and mix until combined. Fold in tempeh, tomatoes, and kale.
- Bake for 20 to 25 minutes, or until golden brown. Cook until inserted toothpick comes out clean.
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