Wash the moong lentils really well until the water runs clear. To do that, add it to a bowl, rub it between your hands, drain, and repeat until the water is no longer dirty. Then, soak it in at least twice as much water as there is lentils for at least 4 hours, or overnight for best results.

Drain the moong lentil, add it to a blender with the rest of the ingredients. Blend for 1 minute, then let the mixture sit to rehydrate more. Blend again for another 1 to 2 minutes. Let it rest for a few minutes so the batter doesn’t heat up and activate the baking powder too early. Repeat until the batter is really smooth. Alternatively add baking powder into the batter after blending.

Store this in the fridge or freeze it, or use it to make scrambles, frittatas, or any of the savory egg muffins listed here.

Preheat the oven to 350° F (177° C) , and either line a muffin tin or grease it really well.

Add all of the pizza muffin ingredients (batter, veggies, herbs, cheese) to a bowl, and mix really well. Then, scoop the mixture into the greased or lined muffin tin, and bake for 22 to 26 minutes.

Add the chopped bagel/bread to a bowl with the green onion and a small amount of any other veggies you want to add, mixing well. Pour the batter into the bowl, and mix well. Then, add scoops of the vegan cream cheese and just mix it in lightly, so there are pockets of cream cheese in the mixture.Add everything bagel seasoning if using bread. Then, scoop the mixture into the greased or lined muffin tin, and bake for 22 to 26 minutes.

First, make the spiced oil. Heat a small skillet over medium heat, and add the oil. Once the oil is hot, add the mustard seeds. Once they start to sputter and pop, switch off the heat and mix in the green chili and curry leaves.

Mix the bell pepper, green onion, and batter in a bowl, mixing well, then lightly mix in the spiced oil. Then, scoop the mixture into the greased or lined muffin tin, and bake for 22 to 26 minutes.