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
2 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 tblsp ground flax and 3 tblsp water (or other egg subsitute))
1 1⁄2 cups Pasta sauce (I just use from jar, but you can be diligent if you want)
1⁄2 cup Almond milk (Unsweetened)
1⁄3 cup Canola oil (Or sunflower etc)
1 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
35 minutes
Total time
50 minutes
Instructions
- Make your flax egg by whisking in a small bowl, let sit for a couple of minutes
- Combine all the dry ingredients (flour, herbs, baking powder etc) in a large bowl
- In yet another bowl, combine the pasta sauce, oil and cheese (that you are leaving to put on top later), milk and flax egg
- Add all the ingredients together and mix until dry mixed through
- Spoon it into your muffin cases, just evenly over the 12 cases, they'll rise but only a little. Put a bit of tomato on top and add some cheese
- Pop in the oven on 190c (274f) for 20 minutes
- Take out, garnish with remaining pasta sauce and cheese, cook a further 15 minutes. Note the recipe I got this from said cook 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
Notes
I also usually reserve a bit of pasta sauce and cheese for on the top of each muffin.
