Thursday, 10 September 2020

Roast Vegetable Muffins

These roast vegetable muffins are a healthy snack, great for lunchboxes and delicious with a salad for a light lunch or dinner.

Roast Vegetable Muffins (makes 12)

- 2 cups of self raising flour
- 1/2 cup soy milk
- 3 tablespoons of oil
- 4 tablespoons of grated vegan cheese
- Orgran Egg Replacer - equivalent of 3 eggs
- Vegetables of your choice. We used pumpkin, carrot, potato and half a cup each of frozen broccoli and peas
- Cut the pumpkin, carrot and potato into chunky pieces and bake in the oven until roasted. Leave the roasted vegetables to cool. While the vegetables are baking, defrost the broccoli and peas
- Chop the root vegetables and broccoli into smaller pieces (to around 1cm or less in size) 
- Sift the flour into a large bowl and stir through the grated vegan cheese
- Add the egg replacer, oil and milk. Stir well
- Line a muffin tin with cases and spray cases with oil
- Spoon mixture into cases
- Bake at 180C degrees for around 20 minutes. Check on muffins as they may require a little more or less baking depending on your oven and your vegetable mixture


No comments:

Post a comment