Cheesy Courgette & Sweetcorn Muffins
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
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.
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
When using the ingredients listed, this recipe is suitable for the following diets:
• 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.
- ½ teaspoon bicarbonate of soda
- 1 courgette, grated
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 125g quinoa, brown rice or oat flour
- 2 tablespoons olive oil
- 2 teaspoons Italian or mixed herbs
- 2 teaspoons paprika
- 300ml water
- 6 tablespoons sweetcorn
- 75g Bute Island Grated Mature Cheddar Sheese
- 75g chickpea flour
- Black pepper and salt
- Pinch of cayenne pepper
Please Note: May still contain traces of gluten, egg and dairy or other allergens.