Name: Savoury Zucchini and Carrot Muffins (Vegan)
Yield: 24
Ingredients: 4 cups Snowflake Cake Wheat Flour; 6 teaspoon Snowflake Baking Powder; 2 teaspoons Salt; 2 teaspoons Bicarbonate of Soda; 2 Tablespoons Apple Cider Vinegar; 2 Medium Zucchini, grated; 4 Small Carrots, grated; 1 cup Sunflower Oil; 1 cup Grated Cheese (optional); 1 handful Dill, finely chopped; 1 generous handful Seeds - Pumpkin, Sunflower or other of your choice

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Recipe Rating

Preparation Time: 10 minutes

Cook Time: 20 minutes

Serves: 24

Yes, you can bake beautifully without eggs, or dairy! Try this amazing recipe for moist, delicious savoury muffins that are as good for you as they are to eat.

Ingredients

4 cups Snowflake Cake Wheat Flour

6 teaspoon Snowflake Baking Powder

2 teaspoons Salt

2 teaspoons Bicarbonate of Soda

2 Tablespoons Apple Cider Vinegar

2 Medium Zucchini, grated

4 Small Carrots, grated

1 cup Sunflower Oil

1 cup Grated Cheese (optional)

1 handful Dill, finely chopped

1 generous handful Seeds - Pumpkin, Sunflower or other of your choice

Method

Preheat oven to 200ºC
Add the Snowflake Cake Wheat flour, Snowflake Baking Powder, bicarbonate of soda and salt to a mixing bowl. Stir and combine.
Make well in the dry ingredients. Add the milk, oil and vinegar. Stir until well combined and sticky.
Squeeze the juice out of the zucchini, and add with carrots, cheese and dill. Mix thoroughly.
Spoon evenly into muffin tray and sprinkle with seeds.
Bake for 20 minutes, or until a cake tester comes out clean.
Cool for 5 minutes, transfer to a cooling rack and enjoy!