Cheesy Savoury Muffins
Serves: 12 people
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
Dry Ingredients:
2 cups self-raising flour
2 tbsp nutritional yeast
2 tbsp Nutri V Broccoli Powder
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
Cracked black pepper, to taste
Wet Ingredients:
1 cup unsweetened plant-based milk (or your preferred milk of choice)
⅓ cup olive oil
1 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 cup grated zucchini (squeeze out excess moisture)
¾ cup corn kernels
¾ cup cheese, grated (I used Bio Cheese vegan cheese)
2 tbsp finely chopped chives or spring onion
Optional topping:
Extra cheese
Sesame seeds
Method:
1. Preheat the oven to 180°C fan-forced and line or grease a muffin tray.
2. In a large bowl, whisk together the flour, nutritional yeast, broccoli powder,garlic powder, onion powder, salt, and pepper.
3. In a separate bowl or jug, whisk together the soy milk, olive oil, apple cider vinegar, and Dijon mustard.
4. Pour the wet mixture into the dry ingredients and gently fold until just combined.
5. Add in the carrot, corn, cheese, and chives, then fold again until evenly mixed.
6. Don’t overmix or the muffins can become dense.
7. Spoon the mixture into the muffin tray, filling each hole about ¾ full.
8. Top with a little extra cheese and optional sesame seeds.
9. Bake for 22–25 minutes, or until golden on top and a skewer comes out mostly clean.
10. Let cool in the tray for 5–10 minutes, then transfer to a wire rack.