Cheesy Courgette & Sweetcorn Muffins
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These savoury muffins are the perfect entrée to any vegan meal and a real Sheesy treat and just another example of healthy, guilt free nibbles made possible with our dairy free Sheese range.
Cheesy Courgette & Sweetcorn Muffins
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- Prep
- Prep. time 10-15 minutes
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- Total
- Cooking time 15-20 minutes
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- Serving
- Serves 4+
Ingredients
- 125g quinoa, brown rice or oat flour
- 75g chickpea flour
- 2 teaspoons Italian or mixed herbs
- 1 teaspoon garlic powder
- 2 teaspoons paprika
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- Black pepper and salt
- Pinch of cayenne pepper
- 1 courgette, grated
- 6 tablespoons sweetcorn
- 75g Bute Island Grated Mature Cheddar Sheese
- 300ml water
- 2 tablespoons olive oil
Directions
- Preheat the oven to 180 degrees C and lightly grease a 6-hole muffin tin.
- Mix together the flours, herbs, garlic, paprika, baking powder, bicarbonate of soda, seasoning in a bowl then stir in the grated courgette, sweetcorn and Sheese to coat.
- Now pour in the water and olive oil - you want a nice batter texture - add more water if needed. Spoon the mixture between the tins to reach the top then bake for about 15-20 minutes until risen and golden.
- Leave to cool a little and enjoy warm or leave to cool completely and keep in an airtight container for up to 3 days.
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THESE SHEESE PRODUCTS
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