Breakfast Muffins

• 1 3/4 cups buckwheat flour
• 2 tsp baking powder
• 1 cup oats
• 1 tsp salt
• 2 tbsp fried onions
• 1 tbsp nutritional yeast
• 1 tsp garlic powder
• 2 tsp smoked paprika
• 4 tbsp pumpkin seeds
• 2 tbsp sunflower seeds
• 2 tbsp chives, chopped
• 9 sun-dried tomatoes, roughly chopped
• 15 kalamata olives, halved
• 1 block tofu, crumbled
• 1/2 cup/50g vegan cheese, cubed
• 3 tbs chia seed

• 1 1/2 cups unsweetened non dairy milk (sub water)
• 1/4 cup olive oil
• 1/4 cup rapeseed oil

• halved cherry tomatoes, for topping

Mix dry ingredients first, then add wet ones. Portion into muffin cups/pan, top with halved cherry tomatoes. Bake for 30 minutes at 200 °C.

Note: Sub a part of the oil with the oil from dried tomatoes if possible.