Zucchini & Corn muffins

Today I took my daughter on a play-date. The girl's mum made these gorgeous zucchini & corn muffins for lunch. She just threw them together and they cooked in no time at all. They were delicious!!!

She didn't use any measurements, just threw things in, but for the purpose of sharing a recipe, I re-made them and measured everything. I also added a few other bits and bobs :)

The girl's mum used a regular sized cupcake pan, but I used a large texan muffin pan. The recipe below makes 6 large muffins, or 10-12 small ones.

Ingredients

1/2 grated zucchini
1/2 a sliced red onion (I cut the onion in half then quarters, and then sliced the quarters thinly)
1 cup of frozen corn kernels
Handful of parsley (chopped)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried thyme
2 1/2 tsp baking powder
2 cups of white spelt flour
3 TBS Orgran No-Egg
1 tsp salt
1 cup of oat milk
1/2 cup of olive oil
1 TBS pumpkin seeds
1 TBS sesame seeds

Method

1. Preheat oven to 180 degrees celcius.
2. Prepare a 6 hole (texas) cupcake pan by greasing each hole with vegan butter or a little oil. Set aside.
3. Place all dry ingredients (except seeds) in a bowl including the veggies, mix with a fork to combine.
4. Place milk and oil in a cup/jug and mix well.
5. Pour milk/oil mix over the veggie/flour mix and combine with a fork. (do not over mix)
6. Place in the pan, sprinkle with pumpkin/sesame 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.