Savoury Zucchini Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Dry ingredients:1/2 tsp black pepper1/2 tsp salt1 cup wholemeal flour7/8 cup plain flour2 tsp baking powder1 tsp baking sodaWet ingredients:200mL low fat soy milk2 tsp apple cider vinegar100mL vegetable oil (I use the stuff from the jar of sun dried tomatoes for extra flavour)Other ingredients:2 zucchini, grated - about 1 3/4 cups8 large basil leaves, shredded2 TB (40mL) water, or as neededoil spray
1. Heat oven to 190 degrees celcius and spray a 12-hole, half cup muffin tin with oil spray (or line with liners)
2. Combine all dry ingredients in a bowl.
3. Combine wet ingredeints in a jug.
4. Add wet ingredients to dry ingredients and mix until partly combined (still streaky with flour is OK). Add the 2TB water (or more) if it's too dry. Do not mix excessively or the muffins will be tough.
5. Add the zucchini and basil and fold through - it should now look combined.
6. Spoon into muffin trays and bake for 20 minutes, or until golden. Remove from trays promptly and allow to cool on a wire rack.
Serving Size: Makes 12 1/2 cup tin size muffins
Number of Servings: 12
Recipe submitted by SparkPeople user PHRASER.
2. Combine all dry ingredients in a bowl.
3. Combine wet ingredeints in a jug.
4. Add wet ingredients to dry ingredients and mix until partly combined (still streaky with flour is OK). Add the 2TB water (or more) if it's too dry. Do not mix excessively or the muffins will be tough.
5. Add the zucchini and basil and fold through - it should now look combined.
6. Spoon into muffin trays and bake for 20 minutes, or until golden. Remove from trays promptly and allow to cool on a wire rack.
Serving Size: Makes 12 1/2 cup tin size muffins
Number of Servings: 12
Recipe submitted by SparkPeople user PHRASER.
Nutritional Info Amount Per Serving
- Calories: 153.8
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 292.9 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 1.8 g
- Protein: 3.3 g
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