Muffins can be quite hit or miss for me – from giant dry, crumbly, tasteless things wrapped in cellophane and bought in service stations, to light, fluffy, moist delicacies like this! The courgette means that they aren’t dry, but we like them split and slathered in something delicious too – in the picture, we had them with beetroot houmus made with roasted beetroot, tahini, chickpeas and garlic.
This recipe makes about ten muffins.
This makes about ten large muffins.
Ingredients
140g plain flour
16 oz soya milk
1 tbsp paprika
1 tsp baking powder
1 tsp salt
1 grated courgette
2 tbsp vegan butter, soft or melted
50g grated cheese
1 tbsp Dijon mustard
Method
Preheat the oven to 180 degrees C.
Combine the flour, paprika, baking powder and salt in a bowl.
Then fold in the milk, courgette, butter, cheese and mustard to form a batter.
Spoon the mixture into a muffin tray and bake for 20-25 minutes till golden.
If you like this recipe, try our vegan courgette and chive omelette.