American · Brunch
Vegan Zucchini Cornmeal Savoury Muffins
Tender savoury muffins built on a cornmeal and flour base folded with grated zucchini, sweetcorn, and scallion. A flax egg and soy milk bind the crumb, keeping the batter fully egg-free and vegan. Baked until golden and springy, then served warm with vegan butter alongside soup or chili.
$2
15 minsPrep
22 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
507Calories
9.4gProtein
21.1gFat
72.5gCarbs
7.7gSugar
7.7gFiber
1032mgSodium
0mgChol
2.2gSat Fat
412mgPotassium
98mgCalcium
2.1mgIron
0mcgVitamin B12
8.4mgVitamin C
vegan
vegetarian
egg-free
high-fiber
herb-salt
weekend-brunch
hidden-gems
vegan
Instructions
1
Prep
Grate the zucchini onto a clean towel, wring out hard until dry, and grease three muffin wells.
2
Whisk
Stir ground flaxseed and water together in a small bowl, let stand 8 minutes until thickened into a gel.
3
Fold
Combine cornmeal, flour, baking powder, baking soda, salt, and pepper, then fold in soy milk, sunflower oil, flax gel, grated zucchini, sweetcorn, and sliced scallion.
4
Bake
Divide batter between wells and bake in the middle of a 375F oven for 22 minutes until tops are golden and a skewer comes out clean.
5
Plate
Turn out the three muffins and serve warm with vegan butter alongside soup or chili.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g zucchini
- 2/3 cup106g cornmeal
- 2/3 cup84g all-purpose flour
- 2 tbsp14g ground flaxseed
- 6 tbsp90ml water
- 1/2 cup120ml soy milk
- 4 tbsp60ml sunflower oil
- 1/2 cup80g sweetcorn kernels
- 22 scallion
- 1 1/2 tsp1 1/2 tsp baking powder
- 1/2 tsp1/2 tsp baking soda
- 1/2 tsp1/2 tsp salt
- pinch of black pepper
