Flavourful Savoury Muffins
Wet ingredients
Dry ingredients
Vegetable medley
  1. Dice all vegetables and set aside, then preheat oven to 180°C.
  2. In a separate bowl, whisk all wet ingredients together.
  3. Measure out flour and baking powder, and sift directly into wet ingredients.
  4. Add the rest of the dry ingredients to the mixture, and stir to form a dough. Do not over-mix.
  5. Gently fold veggies into dough mixture. You should be left with a thick, wet batter. If the batter seems too dry or heavy, add no more than one tablespoon of soy milk and mix again.
  6. Divide batter into a greased muffin pan making sure to fill each cup. Then top with faux egg glaze. The glaze is optional, but will help the muffins achieve that shiny, golden-brown finish.
  7. Bake for 20 minutes or until golden. Allow the muffins to cool in the pan for 10 minutes or so before gently removing. Place on a cooling rack thereafter.
  8. Recipe makes 14 medium-sized muffins. Serve once cooled, as is or with savoury spreads and faux cheeses. Store remaining muffins in an airtight container, once cooled completely.
Recipe Notes

This recipe has been adapted from the Savoury Scones recipe originally found in the cookbook, Boeka Treats Compilation: Savouries and Soups. 

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