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Vegan Savoury Muffins with zucchini and sundried tomatoes

Servings: 6 large muffins

Ingredients

  • 1/2 cup buckwheat flour
  • 1/2 cup polenta
  • 1/2 cup chickpea flour
  • 1 tsp baking powder
  • 1 cup Sheese Grated Mozzarella Style Cheese
  • 3 tbsp olive oil
  • 1 cup grated zucchini
  • 1/2 cup sun-dried tomatoes
  • 3/4 cup water
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp dried Italian herbs

Instructions

  • Preheat your oven to 190 degrees and line a muffin pan with muffin cases. 
  • In a bowl combine the different flours, baking powder then add the grated Mozzarella Style Sheese and the grated zucchini and chopped sundried tomatoes.
  • Add in the dried herbs, garlic and onion powder. Combine and add the olive oil and water. 
  • Spoon the batter into your muffin cases and bake in the oven for 30 minutes at 190 degrees Celsius.