Is meal prep big on your agenda and you’re wanting to include more savoury snacks, or a handheld lunch option? These Savoury Muffins are the answer - with umami flavours and cheesy undertones, they’re set to satisfy that need for something salty. My Savoury Muffins are also a wonderful way to hide and pack in the veggies, even for the most picky of eaters. Enjoy! Love Alex. xx PS: Be sure to tag me @ballerina_bites so I can see your wonderful reactions! Ingredients
1 onion 1oog fresh shiitake or brown mushrooms, 2 medium zucchinis 2 carrots 2 garlic cloves, peeled 2 tbsp tamari or soy sauce 2 tbsp maple syrup 2 tsp smoked paprika ⅓ cup oil free sun dried tomatoes, roughly diced Salt and pepper to taste Dry 2 cups buckwheat, plain or gluten free flour ½ cup nutritional yeast or cheese 2 tsp baking powder 1 tsp baking soda Wet 2 cups milk ¼ cup olive oil ½ tbsp apple cider vinegar A small bunch of parsley, roughly chopped Method Preheat your oven to 180°C. Using a box grater or food processor with a grater attachment, grate the onion, mushrooms, zucchinis, carrots & garlic. Transfer the veggies into a large pot (set to medium- high heat), along with the tamari/ soy sauce, maple syrup, smoked paprika, sun dried tomatoes and salt & pepper to taste. Sauté, stirring throughout, until all veggie juices have evaporated. Take off the heat and add the ‘dry’ and ‘wet’ ingredients - straight into the pot. Stir until well combined, then spoon the batter into a 12x muffin tin, lined with muffin cases. Bake for 30 - 40mins, or until a skewer comes out clean. Store in an airtight container in the fridge for up to 1 week, or freeze to enjoy fresh at a later date. Yields 12 muffins
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