Savory Muffin photo by Rissa Miller

By Rissa Miller, Senior Editor Vegan Journal

Try these savory muffins warm from the oven beside a soup or stew. They also make a great snack for car trips.

Savory Veggie Muffins

(Makes 12 muffins)

Wet ingredients:

2 cups grated zucchini or yellow summer squash, thoroughly drained

1/3 cup plain, unsweetened vegan milk (oat or soy recommended)

1/3 cup maple syrup

1/3 cup jarred roasted red pepper, drained

1/4 cup canola oil

1 Tablespoon flaxseed meal

Dry ingredients:

1-1/2 cups all-purpose flour

1-1/2 cups whole wheat flour

3 Tablespoons nutritional yeast

2 teaspoons dried basil

1 teaspoon baking powder

1 teaspoon chili powder (or more/less, to taste)

1/2 teaspoon baking soda

Pinch salt, optional

Preheat oven to 350 degrees and use non-stick spray to prepare a 12-muffin baking tin. Set aside.

Add all wet ingredients to a food processor or high-power blender, and pulse until smooth and well combined. If you prefer to mix by hand, chop red peppers and then add all ingredients to a bowl and whisk to combine.

Add dry ingredients to the wet mixture in a blender or processor, and pulse to combine. Be sure to scrape down the sides. Do not over-mix or the muffins will be chewy. If mixing by hand, add ingredients gradually and stir with a wooden spoon until thoroughly mixed.

Spoon muffin batter into prepared tin and fill to the top edge. Bake at 350 degrees for 20-25 minutes until muffins have puffed up and lightly golden. Use a toothpick to chew and make sure the middles are done. Allow to cool in the tin for 10 minutes before moving to a cooling rack, or just serve warm.