Breakfast Muffins
Photo courtesy of Rachael Dunell
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months.
Ingredients
- 200g vegan sausages, chopped into small pieces
- 2 cups grated zucchini (1 large or 2 small zucchinis)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 6 tablespoons nuttelex (or similar vegan spread)
- 1¼ cups plant milk
- 1½ tbsp lemon juice
- ¼ cup vegetable oil
- 1 cup shredded vegan cheddar cheese (about 100g)
- ⅔ cup diced capsicum
- 1 tablespoon finely chopped fresh chives
Directions
Step 1
Lightly spray a medium frying pan with oil over medium-high heat. Add the sausage and cook, for 1-2 minutes, until lightly browned. Add the zucchini and cook until soft, about 2 minutes. Remove from the heat and set aside to cool to room temperature, about 15 minutes.
Step 2
Mix the lemon juice with the plant based milk and set aside for 10 minutes to thicken.
Step 3
Meanwhile, arrange a rack in the middle of the oven and heat to 180°C. Coat the wells of a standard 12-well muffin pan generously with cooking spray; set aside. Whisk the flour, baking powder, baking soda, salt, and pepper in a large bowl and set aside. Melt the nuttelex and place in a medium bowl to cool to room temperature.
Step 4
Add the milk and vegetable oil to the nuttelex and whisk until combined. Pour the milk mixture into the flour mixture and mix with a wooden spoon or rubber spatula until just combined; some lumps are fine. Add the sausage mixture, sprinkle with the cheese and capsicum, and fold until just combined. Divide the batter among the muffin wells; they will be very full. Sprinkle with the chives.
Step 5
Bake until the tops just begin to brown and a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Place the pan on a wire rack and cool for 5 minutes. Run a thin knife around each muffin to loosen, then transfer to the rack. Serve warm or at room temperature. They are nice with some vegan cream cheese.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months.
Ingredients
- 200g vegan sausages, chopped into small pieces
- 2 cups grated zucchini (1 large or 2 small zucchinis)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 6 tablespoons nuttelex (or similar vegan spread)
- 1¼ cups plant milk
- 1½ tbsp lemon juice
- ¼ cup vegetable oil
- 1 cup shredded vegan cheddar cheese (about 100g)
- ⅔ cup diced capsicum
- 1 tablespoon finely chopped fresh chives
