Perfect for breakfast or a cheeky mid-day snack, these Egg Free Savoury Muffins are completely delicious! I bet you can’t eat just one!
There is something deafening about receiving medical results. You notice every detail in the room as if in a moment everything would all disappear. The pile of manila folders on the desk, that the previous patient was called “Miller” and the intern fidgeting in the corner. The room was small, perhaps the size of a toilet. Everything was clean, precise and exact. It’s the kind of place my partner would appreciate. The surgeon entered the room, introduced himself and asked me the standard questions. Date of birth, check. Address, check. But, I’ve noticed that they never ask “how are you?” Perhaps it is because they already know the answer? The truth is I’m scared.
The surgeon looked bored, his findings sounded scripted as if he recites the same information hourly. Listlessly he confirmed I have “Serrated Polyposis Syndrome”, a silent condition with no known symptoms. Out of the eight tumours removed, one was cancerous. I would have colon cancer in 5 years if it wasn’t removed. In a fortnight, I will have a CT scan to cancel out endometriosis and a routine colonoscopy/endoscopy every 6 months.
I remember that my head was spinning and the room seemed too small. Questions flooded my mind faster than I could ask them. I’m too young? Then what? What caused this? What can I do to help it? The surgeon was unable to confirm or deny if there was something I can eliminate from my diet. He referenced scientific studies and results, processed red meat and inflammation, but his responses are vague. He seemed impatient, perhaps he had other patients to visit. My appointment finished and I felt a myriad of emotions – confusion and gratitude. I am so lucky.
The last month has been a hurricane of emotions. I’ve had to be conscious not to be fearful of eating, to remind myself that I eat well and despite my diagnosis, it’s okay to indulge once in a while.
The process of cooking for me has always been a pleasure and so it’s been therapeutic to return to the kitchen. There is something simple and yet instinctual about selecting and preparing the ingredients. Measuring flour and savouring the aroma of fresh muffins baking in the oven, while watching condensation form on the cool glass windows. Is there anything more precious than enjoying the morsels of warm home-made muffins once they have finished baking? I don’t think that there is such a thing.
I hope that you not only adore preparing these savoury egg-free muffins with caramelised onion, sage and spring peas but that you also love eating them!
Wishing you all the best of health, until next time! 🙂 x
Egg Free Caramelised Onion & Pea Muffins
- 3 tbsp extra-virgin olive oil
- generous handful of fresh sage washed & roughly chopped
- 3 medium-sized brown onions peeled, halved and sliced
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar (optional)
- 2 tbsp filtered water
- 1 tsp bicarbonate of soda
- 2 cups (300g) organic plain flour
- 3 tsp baking powder
- 1 tsp sea salt
- 1 tbsp apple cider vinegar
- 1 ½ cups (375ml) soy milk
- ½ cup 125ml organic canola oil
- 1 cup 150g defrosted frozen peas
- ½ cup 50g organic grated cheddar cheese (optional)
- 1 handful of pumpkin seeds (pepitas)
- chopping board
- measuring cups and spoons
- medium-sized frying pan
- 2 mixing bowl
- wooden spoon
- 12 capacity baking muffin tray
- Baking paper cut into 12 squares or muffin-tray cups
- Coat a medium-sized frying pan with the olive oil and bring the stove to high heat. Add the chopped sage to the pan and cook for 1 minute until the sage is crispy. Remove the sage from the pan leaving any remaining olive oil. Return the frying pan to the stove and reduce the heat to a medium.
- Add the sliced onions and allow to cook uncovered for 5 minutes and the onions are golden brown. Add the balsamic vinegar, brown sugar and water. Cook covered for 15 – 20 minutes until the liquid has reduced and the onions are well caramelised. Remove from the heat and put aside.
- In a medium-sized mixing bowl, mix through the dry ingredients: The bicarbonate of soda, the organic plain flour, baking powder and salt. In a separate bowl mix through the wet ingredients: the apple cider vinegar, the soy milk and canola oil. Stir the wet ingredients through the dry ingredients until well combined.
- In the batter, stir through the defrosted green peas, crispy sage, caramelised onions and grated cheddar cheese (optional). Divide the muffin batter evenly across the muffin tray cups and sprinkle with pumpkin seeds. Bake for 15 – 20 minutes, or until a skewer can be inserted into the centre of a muffin, and be removed without any residue.
- Once finished, remove the muffin tray from the oven and allow to cool for 5 minutes before transferring the muffins to a cooling rack. Bon Appétite! 🙂
Equipment: This recipe may contain links to products and equipment that I use and love myself. The links may contain affiliate links, meaning if you click the link and make a purchase, I may receive a small commission, at no additional cost to you.
Nutrition: The information shown is an estimate provided by an online nutrition calculator and does not include any other condiments or garnishes. Although Curated Life Studio attempts to provide accurate nutritional information, these figures should be considered as estimates and do not replace or substitute a professional nutritionist’s advice.
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Do you love Egg Free Savoury Muffins? You would also adore our Egg Free Zucchini & Carrot Muffins!
What’s your favourite flavour muffin? I would love to hear in the comments section below! 🙂
Hey There, I’m Kylie. My passion is plant-based recipes and I want to help you create something gorgeous!
I believe in taking a slow approach to food – to eat locally, seasonally and consciously.
When I’m not taking photos, you can find me wandering the coastal paths of South-East Australia.