Ingredients
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0.387 kg 0 lbs 14 oz kg Alternative Milk (e.g. Cashew Milk)
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4.929 ml 1 tsps Apple Cider Vinegar
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0.075 kg 0 lbs 3 oz kg Pumpkin Puree
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29.574 ml 2 tbsps Extra Virgin Olive Oil
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0.24 kg 0 lbs 8 oz kg Carr's Strong Flour 16kg
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0.036 kg 0 lbs 1 oz kg Nutritional Yeast
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7.3935 ml 1.5 tsps PELL™ Gemini Baking Powder
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1.23225 ml 0.25 tsps Sodium Bicarbonate FFQ
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2.4645 ml 0.5 tsps Salt
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1.23225 ml 0.25 tsps Garlic Powder
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4.929 ml 1 tsps Mixed Herbs 8Kg
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0.06 kg 0 lbs 2 oz kg Pumpkin Seeds
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0.124 kg 0 lbs 4 oz kg Shredded Courgette
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0.027 kg 0 lbs 1 oz kg Sundried Tomato
Vegan Breakfast Muffins
Perfect vegan treat for making and eating on the go in the morning!
Method
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1. Preheat oven to 350°F/170°C. Line a 12-hole muffin tin with paper cases and slightly spray with oil and set it aside.
2. In a bowl, whisk milk and apple cider vinegar. Set it aside for 10 minutes until it curdles. Once it has curdled, stir in the pumpkin puree and olive oil, beat until batter is smooth and set aside.
3. In another bowl, whisk all the dry ingredients, flour, nutritional yeast, baking powder, baking soda, salt, garlic powder and dried Italian herbs.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Fold in shredded, drained courgette, sundried tomatoes, pumpkin seeds (set 2 tbsp aside to sprinkle on top).
6. Transfer the muffin batter into the prepared muffin cases, fill them up to ¾ and sprinkle the remaining pumpkin seeds on top.
7. Bake on the centre rack of the oven for 30 minutes or until golden brown on top and a pick inserted in the centre and comes out clean.
8. Cool down on a rack then enjoy cold or warm.
