Savoury Muffins

75 g Nuttelex Spread (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, Nuttelex Milk {almond or oat milk} with 1 Tbsp fresh lemon juice or apple cider vinegar).
2 tbsp pesto
4 shallots, thinly sliced
1 cup frozen baby peas
1 cup diced roast veg or protein leftovers (salmon or ham works well)
1 large onion (leftover caramelised onion works a treat)
2 cups self raising flour
0.5 tsp baking powder
0.5 tsp bicarbonate of soda
1 red chilli - sliced, for garnishing

Pre-heat oven to 190ºC.
In a bowl, place Nuttelex, eggs, cheese, buttermilk and pesto. Whisk with a fork.
While still whisking, add the shallots, baby peas, diced roast veg and caramelised onion. Whisk until combined.
Add 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).
Divide the batter into a muffin pan lined with patty pans (1/3 cup in each patty pan), and bake for 20-30 minutes.
Remove from the oven when a skewer comes out clean.
Garnish with the sliced chilli.