November 20, 2019
This easy-peasy muffin recipe is the perfect way to turn those lovely leftovers in the fridge into a tasty savoury snack. Here we used day-old roast vegetables, the last of a jar of basil pesto, plus some sharp cheddar, greens and chilli. Serve warm straight from the oven with lashings of your favourite plant-based Nuttelex butter, and pop a few in the freezer to have a ready-made snack supply on hand.
Makes 12 x savoury muffins
Recipe by @laura_hobby_baker
75 g plant based Nuttelex (melted and cooled)
2 large eggs (or egg replacer)
100 g chosen plant-based or regular cheese - grated or crumbled
1 cup vegan buttermilk (combine 1 cup unsweetened, plain dairy-free plant milk {almond or oat milk} with 1 Tbsp fresh lemon juice or apple cider vinegar).
1 cup diced roast veg or protein leftovers (salmon or ham works well)
1Pre-heat oven to 190ºC.
2In a bowl, place Nuttelex, eggs, cheese, buttermilk and pesto. Whisk with a fork.
3While still whisking, add the shallots, baby peas, diced roast veg and caramelised onion. Whisk until combined.
4Add self raising flour, baking powder and bicarbonate of soda. Mix the dry ingredients in gently with a fork (make sure not to over-mix, as this will cause the muffins to be tough).
5Divide the batter into a muffin pan lined with patty pans (1/3 cup in each patty pan), and bake for 20-30 minutes.
6Remove from the oven when a skewer comes out clean.
7Garnish with the sliced chilli.
