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.
- 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.
- 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.
- 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.