I wanted to make savoury muffins as something a little different for lunch. Searching online I found lots of recipes but none were suitable for my children’s allergies. I thought A search for vegan recipes would do the trick but still none were allergy friendly for us. The main problem I found was all the recipes contained either peas, corn or nuts. all of which are a no no in our house.
So I got to work figuring out a suitable savoury muffin recipe that would work for us. This is how this recipe came about. Carrot and Courgette are two safe foods for us, so that was my starting point for this recipe. The first time I make the the were too mushy as I didn’t account for the extra moisture the courgette adds to the mixture. I have since tweaked the recipe and I think I have found the right balance.
This savoury muffins are lovely and a big hit with my allergy baby.
Equipment Needed:
- muffin tray
- mixing bowl
- whisk
- sharp knife
- chopping board
- grater
Carrot and Courgette Muffins
Description
A savoury snack or a great grab and go lunch.
Ingredients
Instructions
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Preheat oven to gas mark 4/ 180°c
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In a large bowl combine all the dry ingredients
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Make a well in the middle and pour in the oat milk, yoghurt and oil. Whisk
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Gently fold in the grated carrot and courgette
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Spoon mixture into a greased muffin tray
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Bake in the oven for 30 mins
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leave to cool, then enjoy
Servings: 12 ServingCalories:175kcalTotal Fat:9.9gSaturated Fat: 1.2gSodium:445.7mgPotassium:115mgTotal Carbohydrate:18.8gDietary Fiber: 1.1gSugars: 2gProtein:2.8gCalcium: 134.5mgIron: 1.2mg
Note
You can use your own choice of alternative milk, I have used oat based products as these are what suit us
To make this recipe gluten-free substitute the flour for gluten free flour and the milk/ yoghurt for coconut based products
