Recipe by Eddie Mars
"Savory muffins with no sugar, only yummy vegetables. Great as a more flavorful 'biscuit' for 'biscuits and gravy'. Good any time of day! You can substitute garlic salt or seasoned salt for the salt if desired."
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2 1/2 cups
whole wheat flour
1 1/2 cups
1 1/2 cups
finely chopped celery
1 (10.75 ounce) can
ground black pepper to taste
These were delicious.. made per recipe. A few things.. this makes a very thick dense dough.. and makes more than 12 muffins. I made 12 muffins and out the rest on the bottom on a loaf pan. That was fine with me.. topped this with mozzarella cheese after it came out of the oven and had veggie cheesy pizza flavored bread for dinner
I significantly reduced the amount of baking powder and soda and they are yucky.
They are horrible and taste like straight baking soda.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Vegetable Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 51
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