I had forgotten all about them, until this week someone in the "Australian Vegan Foodies" facebook group posted their own version of yummy savoury muffins and reminded me about them.
I set out to make them again, but this time, I wanted to add a little extra protein to them, in the form of a plant based protein powder.
They seem to have worked, warm, they are delicious. The test will be tomorrow morning when they have completely cooled. I will post an update then.
|Nutrional Panel Source|
Ingredients1/2 (140 gms) grated zucchini -
1/2 (55gms) a sliced red onion (I cut the onion in half then quarters, and then sliced the quarters thinly)
1 cup of fresh (175 gms) corn kernels
Handful of parsley (15 gms chopped)
Handful of chives (10 gms chopped)
1/2 tsp onion powder
1/2 tsp garlic powder
2 1/2 tsp (15 gms) baking powder
2 cups (305 gms) of white spelt flour
3 TBS (45 gms) Orgran No-Egg
1 tsp (5gms) salt
1.5 cups (375 gms) of light soy milk
1/2 (95 gms) cup of olive oil
2 TBS pumpkin seeds
1 TBS sesame seeds
1 TBS sunflower seeds
35 gms natural protein powder
1/4 cup (70 gms) coconut yoghurt
- Preheat oven to 180 degrees celcius.
- Prepare a 12 hole cupcake pan by greasing each hole with vegan butter or a little oil. Set aside.
- Place all dry ingredients (including only 1 TBS of the pumpkin seeds) in a bowl including the veggies, mix with a fork to combine.
- Place milk, yoghurt and oil in a cup/jug and mix well.
- Pour milk/yoghurt/oil mix over the veggie/flour mix and combine with a fork. (do not over mix)
- Place in the pan, sprinkle with pumpkin/sesame/sunflower seeds and bake for half an hour or until a toothpick inserted into the center comes out clean.
These are delicious as an afternoon snack or for breakfast. Each muffin has 7.9gms of protein, the regular ones I made previously, had 5.6 gms of protein if made the same size.