Savoury Muffins

• 290 ml Nuttelex Pure Oat Milk
• .25 cup Nuttelex Buttery Spread (melted)
• 2 tsp white vinegar
• .25 cup plain flour
• 1 tsp baking powder
• .5 tsp baking soda
• .5 tsp salt
• .25 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1.5 tsp dried mixed herbs
• .5 tsp smoked paprika
• .5 tsp ground tumeric
• 1 zucchini (grated + excess liquid squeezed out)
• 1 carrot (grated)
• 1 red capsicum (diced)
• 2 green onions (finely chopped)
• .3 cup sun dried tomatoes (finely chopped)

Toppings

• 2 tbsp pumpkin seeds
• 1 tbsp sesame seeds

1. Preheat the oven to 180*C. Line a 12 cup muffin tray and set aside.
2. Add the Nuttelex Pure Oat Milk, vinegar and Nuttelex Buttery Spread into a bowl and whisk well to combine.
3. In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, garlic powder, onion powder, herbs, paprika and turmeric.
4. Pour in the wet mix and whisk until it forms a smooth batter.
5. Add in all of the remaining ingredients (zucchini, carrot, capsicum, green onions, sun dried tomatoes) and fold through until evenly combined.
6. Distribute evenly into the prepared muffin tray, top with pumpkin seeds and sesame seeds then bake for 30 minutes or until a skewer inserted into the centre of the muffins come out clean.
7. Remove from oven and transfer the muffins to a cooling rack to cool at room temperature.