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Savory vegan vegetable muffins

updated

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Ingredients for 1 servings:

  • 2 large tomatoes
  • 2 large onions
  • 1 small zucchini
  • 250 g flour
  • 80 g margarine
  • 1 sachet of baking powder
  • 1 sachet of dry yeast
  • 1 tsp salt
  • 1 pinch of pepper
  • 125 ml mineral water
  • 1 tbsp, heaped soy flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

for 12 muffins

Chop the tomatoes, onions, and zucchini into small pieces. Mix the remaining ingredients together to form a dough. Knead in the vegetable pieces. Pour into the muffin tins and place immediately in the oven without preheating, as the yeast will cause them to rise too much. Bake for 20 minutes at 200°C (top and bottom heat). You can vary the seasonings and vegetables as desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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