Vegan Savoury Muffins made with Soybeans & Zucchini

Serves 16 | Prep time: 25 mins | Cooking time: 35-40 mins

INGREDIENTS

Dry mix

• 1 3/4 cup corn flour
• 1/4 cup nutritional yeast flakes
• 2 1/2 tsp baking powder
• 1/2 tsp bicarb soda
• 1/2 tsp turmeric
• 1/2 tsp dry oregano
• Optional: 1/8 tsp (or more) cayenne pepper

Wet mix

• 1 cup cooked soybeans* (can sub with beans of choice)
• 1/4 cup tahini
• 2 Tbsp tamari sauce
• 1 Tbsp fresh lemon juice
• 1 cup water

Veggies

• 1/2 cup chopped leafy greens
• 1 small leek, chopped
• 1 medium tomato, diced
• 1/2 cup grated zucchini
• 1/2 cup chopped fresh herbs (we used parsley, mironi [chervil] & mint)

METHOD

1. Prepare all your veggies by chopping or dicing them. Preheat oven to 190C/375F.
2. If not using a silicone muffin pan, line your muffin tray with patty pans.
3. In a large bowl gently mix all the dry ingredients with a whisk.
4. Place all the wet ingredients in a blender and blend until smooth.
5. Pour the wet ingredients and the veggies into the dry mix and combine gently. Take care not to over mix.
6. Using a spoon, add the batter to each muffin cup/patty pan 3/4 of the way full.
7. Optional: garnish with a sprinkle of pepitas on top before baking.
8. Bake for 35-40 minutes. Check a muffin with a toothpick, it should come out almost clean.
9. Cool on a wire rack before consuming. Store in an airtight container and enjoy as a snack, a grab and go breakfast or add to your kid’s lunch box.

Note (1): *For the soybeans, cook a batch of soybeans in a pressure cooker and use the required amount for the recipe. Refrigerate or freeze the rest to use in other recipes.

Note (2): 2 cups of dry soybeans yields approx. 6 cups of cooked soybeans.

Macros (per muffin) – Carb: 17g  Fat: 4g  Prot: 4g  Calories: 120