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Vegan pizza muffins

I love savoury vegan muffins, so here is a modified recipe I found online (https://livelearnloveeat.com/tag/vegan-pizza-muffin-recipe/). I've added some more vegetables.

Ingredients

1 1⁄2 cups Wholemeal flour (Spelt etc fine)
1 cup Plain flour
3 teaspoons Baking powder (Not massively heaped ones)
1⁄2 teaspoon Oregano (dried)
1 teaspoon Basil (dried)
1⁄2 teaspoon Thyme (Dried)
1 Flax egg (2 tbsp ground flax (or 1 tbsp chia) and 3 tbsp water)
2 tablespoons Nutritional yeast
1 1⁄2 cups Pasta sauce (Plus a bit more for the top of the muffins)
1⁄3 cup Canola oil (Or sunflower etc)
1⁄2 cup Vegan mozerella (Grated)
1⁄2 cup Red capsicum (cut into fine short strips)
1⁄2 cup Zucchini (Grated and squeezed a bit to remove moisture)
1 Spring onion (Finely sliced/chopped)
12 Paper muffin things (You can skip this an put straight in muffin tin if you are brave)

Info

Yield
12 Servings
Preparation time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Instructions

  1. Dry-sauté the zucchini and capsicum for a bit, then put on a towel or plate to cool
  2. Make your flax egg by whisking in a small bowl and let it sit for a couple of minutes
  3. Combine all the dry ingredients (flour, herbs, nooch, baking powder, etc) in a large bowl
  4. In yet another bowl, combine the pasta sauce, oil, capsicum, zucchini, onion, and flax egg
  5. Add all the ingredients together and lightly mix until just fully combined; do not overmix
  6. Spoon it into your muffin cases, just evenly over the 12 cases; they'll rise, but only a little. Layer the top with pasta sauce
  7. Pop in the oven on 190c (374f) for 18 minutes
  8. Take out, add a little dollop of the pasta sauce in the centre and cover in cheese. Cook for a further 10-12 minutes. Note: the recipe I got this from said to cook them for 18-20 minutes total, so if you have some sort of super oven, check them earlier, and take them out when they look cooked
Tray of muffins
Tray of muffins