26 Apr Zucchini Muffins

Ingredients (12 muffins)
1 zucchini
2oo gr of self-raising flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1 tablespoon chiaseeds mixed with 4 tablespoons hot water. Allow to sit for 5 minutes or so, or until it takes on a goopy texture similar to raw egg yolk (egg substitute)
1 teaspoon onionpowder
1 tablespoon Dijon mustard
250 ml of Alpro Soya Cuisine
fresh ground pepper and salt

Preheat the oven to 200°C. Grate the zucchini. Sift the self-raising flour with the baking powder and baking soda into a large bowl. Add and mix the grated zucchini and season with freshly ground pepper and salt.
Loosen the mustard, combining with the chia mixture and then add the Alpro Soya Cuisine. Make a hole in the center of the flour and pour in the mixture. Carefully blend the Alpro Soya Cuisine mixture with the flour into smooth batter and season with fresh ground pepper.
Divide the batter evenly into a greased muffin tin or paper muffin cases. Sprinkle pumpkin seeds on top. Place in the center of the oven and bake the muffins for about 30 to 40 minutes until golden brown. Serve the muffins after cooling. 
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