Savory Zucchini Muffins
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Here’s another tasty way to use up your bounty of zucchinis. These tasty muffins are lovely. They’re light and fluffy ad with the ‘cheesy’ flavor of nutritional yeast a tang of a bit of mustard they really filled us up for Sunday morning brunch.
Yield: 7 med. large muffins
Ingredients:
- 1 1/2 cups self-rising flour
- 1/4 cup chives, snipped in small pieces
- 1 teaspoon salt
- 1 egg replacement
- 1 cup zucchini, grated
- 3/4 cup soy milk or soy cream
- 1/4 cup vegetable oil
- 4 tablespoons nutritional yeast
- 1 teaspoon dry mustard powder
Directions:
- Preheat the oven to 400 (F).
- Mix the flour, egg replacement and salt together in a large bowl.
- Add the nutritional yeast and mustard powder and stir the dry ingredients to mix well.
- Mix the soy milk, and vegetable oil in a separate bowl.
- Add the grated zucchini and the chives (save a few chives to sprinkle on top).
- Add the wet ingredients to the flour mixture and stir just until moistened.
- Grease a muffin pan or line with paper liners.
- Scoop the batter evenly in the muffin cups and sprinkle the tops with some chives.
- Bake 25 minutes, or until golden brown.
Notes:
I made 7 medium large muffins. You can make 12 regular sized from the recipe, or more mini muffins.
Adapted from http://www.bellaonline.com/articles/art52621.asp
This entry was posted on Monday, July 20th, 2009 at 8:02 pm and is filed under Breads and Muffins, Zucchini. You can follow any responses to this entry through the RSS 2.0 feed.
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I have lots of zucchini in the fridge. I think they’re just waiting to be made into these!
I’ve never tried savory zucchini muffins. Sounds good, especially now that our garden is over flowing with those green things!
Hi dreamin’
It’s nice to hear from you again. Thank you for your comment. These are very tasty, we really enjoyed them, and were also pleased to use up some more of our zucchinis. I have really been trying this year to make sure I harvest them more often so that I don’t get those large baseball bats. We have a couple very nice recipes from previous years that also help to use them up. Perhaps you’d like to check these out :
http://www.vegalicious.org/2006/11/22/zucchini-ribbon-salad-with-black-olives-and-soy-cheese/
http://www.vegalicious.org/2007/09/10/zucchini-tartar-with-paprika-raspberry-puree/
These were amazingly addictive. Now I’ll never have to wonder what to do if I have a zucchini overload.
Hi Ngoc,
Thank you for your comment.
I’m glad you enjoyed them, we did too. I will be making these often over the summer, especially if one of my zucchinis makes it to be the size of a baseball bat. Tonight it will just be nice sauteed zucchini with garlic and a splash of lemon juice. That makes such a nice side dish.
I just have a question. Do you mean egg replacer + water? Or just the dry egg replacer? Thanks!
Hi Renata,
I usually mix the dry egg replace with a bit of water and whisk it so that it is the consistency and liquid equivalent of replacing an egg. I follow the instructions on the egg replacement package. It’s usually 1 teaspoon of dry to 1 tablespoon of water.
Hope you enjoy the muffins, they’re really nice.
[...] Adapted from Vegalicious. [...]