Sylvia is quite picky about the foods she will try at the moment, so I seized the opportunity to make something she was enthusiastic about. New baby Lexie (he's four weeks now, explaining the lack of posts lately!) was put into his hug a bub wrap and we made all them together.
Sylvia was very specific about what she wanted in the muffins - zucchini, corn and carrot. She loved making and eating these. I enjoyed them too, although I am so accustomed to sweet muffins that the first bite was a little confusing for my taste buds. I got over it, though.
These muffins are tasty and moist. The basil and parsley make them taste really fresh and the corn adds some nice sweetness. They would be great for school lunches and snacks on the go.
Savoury muffins (based on this recipe)
1/2 tsp salt
1 cup wholemeal flour
7/8 cup plain flour
1/4 cup nutritional/savoury yeast
2 tsp baking powder
1 tsp baking soda
200ml soy milk
2 tsp apple cider vinegar
100ml sunflower oil
1 zucchini, grated
1 carrot, grated
corn from 1 cob of corn
handful of basil and parsley leaves, chopped
2 tbsp water, or as needed
Add wet ingredients to dry ingredients and mix until partly combined. Add the water if it's too dry.
Add the zucchini, carrot, corn, parsley and basil and fold through until just combined.
Spoon into greased muffin tray and bake for 20 minutes, or until golden.
Makes 12 muffins.