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.

Preparation

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

Courtesy of Bute Island Foods

 

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.

Cheesy Courgette & Sweetcorn Muffins

Cheesy Courgette & Sweetcorn Muffins

Ingredients

Vegan recipe
Vegetarian recipe
Gluten free recipe
Dairy free recipe
Egg free recipe

Please Note: May still contain traces of gluten, egg and dairy or other allergens.



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