These savoury vegan muffins are the perfect treat for lunch on the run. You can make them with any flour, but by using whole-wheat flour you give them an extra health kick.
– makes 11 muffins
2 cups wholewheat flour
1 tsp baking powder
¼ tsp baking soda
¼ cup nutritional yeast (optional)
¼ tsp black pepper
1 tsp salt
5 Tbsp margarine or oil
1 Tbsp chia seeds (optional)
1 small onion, finely chopped
1 small red pepper, finely diced
2 cloves garlic, minced
1 cup spinach, chopped
1 cup soy milk
1 flax seed egg (1 Tbsp ground flax seeds mixed with 3 Tbsp water)
Preheat oven to 180° C
In a large bowl, whisk together flour, baking powder, baking soda, nutritional yeast, salt, pepper and chia seeds. Set aside.
In a pan melt margarine. Add the onion, garlic and red pepper. Cook until the onion is translucent and fragrant.
Melt the remaining 4 Tbsp margarine and in a separate bowl mix the margarine, milk and flax egg together.
Combine the wet milk mixture with the dry ingredients and stir well. Fold in the spinach and the cooked onions.
Pour batter in a greased muffin pan and bake for 25 minutes or until golden brown.
Serve with hummus or as is.
Thank you to Mel from ‘Simple Vegan Cooking’.
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