So, as with every other day, I sat this morning watching Good Morning Britain. At the moment, they have their usual New Year Slimming and Fitness segment which is fab and the dietary advice is brilliant. The show’s nutritionist brought out a batch of muffins; one sunflower seed and blueberry, the other a savoury courgette, chili and cheese. Well they looked amazing and I was desperate to make my own. I was keen to try and substitute the ingredients to make these vegan. We are not a vegetarian/vegan family, but I am working towards making as many plant based meals as possible and hope to gradually wean us off any animal based products, but still need help in finding good tasty healthy substitutes. I have children in the house so want to make sure their nutritional needs are met.
These muffins turned out great. I wanted to substitute the eggs and researched that I could use Gram Flour (chickpea flour) mixed with water. 1/4 cup of Gram Flour mixed with 1/4 cup of water was a substitute for 1 egg. I also substituted milk with Almond milk and the cheese with nutritional yeast. The only thing is the savoury muffins did not taste cheesy enough! They tasted lovely, but I missed that cheesy hit. I wonder if any of you lovely people would be able to provide advice as to what to use to get a cheesier flavour?
Recipe for Savory Muffins:
1 onion, chopped
2 small courgettes, coarsely grated
2 cloves of garlic crushed (optional)
6 tbsp olive oil
2 free-range eggs, beaten – I substituted with 1/2 cup Gram Flour, 1/2 cup water
¼ tsp paprika
¼ tsp coriander
¼ tsp cayenne pepper
¼ tsp cumin
¼ tsp turmeric
1 tsp sea salt
OR 1 heaped tsp of Baharat spice mix – I used Baharat spice mix
1 red chilli, finely chopped (keep seeds if you like hot or discard if you don’t)
100g mature cheese, chopped into small cubes – I used 3 tbsp Nutritional Yeast
200g wholemeal flour – I used buckwheat flour
1½ tsp baking powder
120 ml milk – I used almond milk
- Preheat the oven to 180C / fan 160C / gas 4. Line a muffin tray with 10-12 muffin cases.
- Heat 2 tbsp olive oil in a frying pan then gently cook the onions and courgettes (and garlic if using) for 5 minutes or until just softened. Allow to cool slightly.
- In a large bowl, mix the eggs (or substitute) with the remaining oil, spices and cheddar cheese (or substitute).
Fold in the flour and baking powder. Fold in the onion and courgette. Stir in enough milk to slacken mixture to a batter consistency.
- Divide between the muffin cases then bake for 20-25 minutes or until well risen, coloured and firm to the touch. Eat eaten warm or freshly baked