Spicy Breakfast Muffin (Vegan)

These breakfast muffins are chockful of veggies, scented with warm spices and finished with a crunchy topping of caramelized onions.
You can make these muffins gluten-free by replacing the whole wheat flour with oat flour. Add up to ¼ cup oat flour with the actual quantity of whole wheat flour (For example, 1 cup whole wheat flour = 1 ¼ oat flour). Note – Gluten-free muffins may not have the same rise and fluffiness as whole-wheat muffins.
These savory muffins are soft, light and a sheer delight for a hearty Vegan breakfast-snack.

INGREDIENTS:-

• ½ cup whole wheat flour
• ½ cup chickpea flour
• ¼ cup onion, chopped
• ¼ cup tomato, chopped
• 1 green chilli, chopped
• 1 tbsp garlic, minced
• 2 sprigs cilantro
• 1 tsp salt (or to taste)
• 1 tsp baking powder
• ¼ tsp baking soda
• 1 tsp red chilli powder (or to taste)
• ½ tsp ground black pepper
• ½ tsp ground cumin
• 3 tbsp olive oil
• ½ cup soy milk (or any plant milk)
• 1 tsp apple cider vinegar

INSTRUCTIONS:-

1. In a small bowl, add the milk and apple cider vinegar. Mix and set aside for a few minutes or until it curdles. (You can use vegan yogurt instead.)
2. In a large mixing bowl, sift the wheat flour, chickpea flour, salt, baking powder, baking soda, cumin, pepper and chilli powder.
3. Stir the curdled milk with oil and add it to the bowl of dry ingredients and mix well. Add in the vegetables and give it another mix.
4. Preheat the oven to 180 degrees C.
5. Brush the muffin molds with oil and fill it in with the batter. You can add a slice of sun-dried tomato or caramelized onions on top.
6. Bake for 25-30 minutes or until it clears the toothpick test.
7. Allow to cool for about 15 minutes before unmolding. Serve warm.