Ⓥ Chickpea Flour & Just Egg Cups

INGREDIENTS:

• 20 oz Just Egg – just over one bottle. I make my own with mung beans.
• 12 oz soy milk or plant milk of choice
• 1 cup chickpea flour
• 1/2 tsp baking powder.
• 1/2 tsp turmeric
• 1/2 tsp black salt (kala namak)
• 2 tbsp nutritional yeast.
• 2-3 cups of chopped veggies of choices
• 1/2 cup of shredded Ⓥ cheese of choice

Instructions

1. Preheat oven to 375°F (190°C). Grease 2 12 count muffin tins & you can also use silicone liners to prevent them from sticking.
2. In a bowl, whisk together the JUST Egg, chickpea flour, baking powder, & seasonings until smooth.
3. Fold in veggies & Ⓥ cheese.
4. Pour into muffins tins, filling about 3/4 full.
5. Bake for 25–30 minutes until the tops are dry & slightly golden.
6. Allow to cool for 10-15 minutes in the pan before removing. 

• If the batter is too thin, add chickpea flour; if it’s too thick, add a splash of plant milk.
• Keep in an airtight container in the fridge for up to 5 days, or freeze & reheat in the microwave for 60-90 seconds. Top with additional Ⓥ cheese, chives, & Sriracha.