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Egg muffin peanut butter cookies and brown chana sprout salad Recipe

This is a spread of good proteins and a cheat treat..

  • Prep time:
  • 30 minutes.
  • cook time:
  • 30 minutes
  • serves:
  • 2

Ratings :

    • (0)

Details

Ratings

    • (0)

Non-vegetarian

Level : Moderate

Cuisine : NA

Course : NA

Allergy Information

  • - can be allergic to egg and peanuts
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Recipe Notes

Cool the muffin before de moulding .

Tags

  • #BakedRecipeContest
Ingredients

Ingredients For Egg muffin peanut butter cookies and brown chana sprout salad Recipe

Methods
  • 1. For egg muffin: Mix all the veggies with salt pepper and mayonnaise first then beat an egg with salt and pepper and keep. Now grease a silicon mould and pour half beaten egg in one mould and the other half in the other mould. Now spoon in the veggies mixture and bake for 15 minutes in preheated oven at 180 degrees.
  • 2. For peanut butter first melt the peanut and honey for 15 seconds in a microwave safe bowl then add in the wheat flour and mix well. Now slowly incorporate the ghee into it and make a soft dough.Make balls and flatten it then with a fork make cross mark.Now preheat the oven for 10 minutes on 180 degrees and bake the cookies for 15 to 20 minutes. Once done let it cool then serve soft cookies are ready.
  • 3. For salad : Pressure cook the sprouts and chana then add salt to it and boil it for five minutes with very little water. Now add chopped capsicum onions carrot and cucumber and salt and mix well. Lastly add lime juice and mix well.
  • 4. Serve after 15 minutes the lime juice will marinate all the ingredients and taste good.
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