Here is another version of JB’s Savory Muffins/Mini Chickpea Frittatas. The secret ingredient to amp up the mushroom flavor is a little porcini powder. The porcini powder makes all the difference.
Veggies:
- 3 c collard greens, stems and thick vein removed, chopped
- 3 c baby bella mushrooms, sliced
In a large skillet, wilt the greens and let the mushrooms release their moisture. Set aside
Preheat oven 375 degrees.
Dry Ingredients:
- 2 c chickpea flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tbsp JB’s All-Purpose Blend or All-Purpose Seasoning
- 1 tsp porcini powder
In a large bowl whisk all the dry ingredients together, until well combined. Add the collards and mushrooms and stir until the veggies is coated and equally distributed throughout the dry mixture.
Wet Ingredients:
- 1 1/2 c macadamia milk
- 1/2 c sparkling water
- 1 lemon juiced
Pour the wet ingredients into the dry and thoroughly whisk together. Pour mixture into prepared muffin tins.
Bake for 25-27 minutes.
Serve. Eat. Enjoy.
I tried this once and couldn’t get past the chickpea taste, but this recipe looks much better!! I’ll have to give it a try soon! 😊
Hi Molly. I hope this works better to your liking. Thanks for stopping by Cathryn’s Kitchen.