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.