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.
Love Alex. xx
PS: Be sure to tag me @ballerina_bites so I can see your wonderful reactions!
1oog fresh shiitake or brown mushrooms,
2 medium zucchinis
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
2 cups buckwheat, plain or gluten free flour
½ cup nutritional yeast or cheese
2 tsp baking powder
1 tsp baking soda
2 cups milk
¼ cup olive oil
½ tbsp apple cider vinegar
A small bunch of parsley, roughly chopped
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