Happy Meatless Monday. One of the easiest ways to incorporate meatless meals into your week is at breakfast. With so many healthful and exciting options, you have the opportunity to start your day feeling energized, focused and proud of yourself and your choices. I’ll wake up for that any day of the week, especially for something as delicious as these “El Diablo” muffins.
El Diablo Breakfast Muffins
By: S. Duquet
1 20 oz bag Bob’s Red Mill Cornbread Mix
1 1/2 C room temp non dairy milk ( I used unsweetened almond milk)
1/3 C melted vegan butter or oil
3 tsp Ener-G Egg Replacer whisked very well with 2 Tbsp water
3 tomatillos finely diced
12 oz soy chorizo (I used Trader Joe’s brand)
1 C corn kernels ( I used no sugar added canned corn. Feel free to use frozen or fresh as well)
2 Tbsp your favorite chili or hot sauce
2 Tbsp agave (or more if you like sweeter cornbread)
1/2 packed cup fresh cilantro finely chopped
Make It Happen
~Preheat oven to 375 degrees
~Saute soy chorizo and diced tomatillos until they become soft. While your mixture is cooking, break apart soy chorizo in the pan so it is the texture of ground beef. Set aside to cool.
~In a large bowl mix entire bag of cornbread mix, egg replacer mixed with water, milk and butter or oil. Stir gently to incorporate all wet and dry ingredients.
~Add chorizo mixture, corn, chili sauce, agave and cilantro. Stir gently to incorporate.
~With an ice scream scooper, scoop equal parts into a sprayed 12 hole muffin tin.
~Bake at 375 for 28 minutes. Cool for 5 minutes before devouring one by one.
The muffins are slightly sweet and very sassy. They have just enough spice to wake up your groggy taste-buds and they are perfectly portable. It is a breakfast sandwich you can eat on the fly so you never have to go without. I like that. If you added a biggie salad it would make a sensational lunch. What a great way to start a Meatless Monday or Tuesday or Wednesday.
Have a delicious day.
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