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Savory Zucchini Muffins

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.

Savory Zucchini Muffins

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

Savory Zucchini Muffins

Directions:

  1. Preheat the oven to 400 (F).
  2. Mix the flour, egg replacement and salt together in a large bowl.
  3. Add the nutritional yeast and mustard powder and stir the dry ingredients to mix well.
  4. Mix the soy milk, and vegetable oil in a separate bowl.
  5. Add the grated zucchini and the chives (save a few chives to sprinkle on top).
  6. Add the wet ingredients to the flour mixture and stir just until moistened.
  7. Grease a muffin pan or line with paper liners.
  8. Scoop the batter evenly in the muffin cups and sprinkle the tops with some chives.
  9. 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

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6 Responses to “Savory Zucchini Muffins”

  1. Jeannette108 says:

    Tasty, easy and delicious! Were more like a biscuit than a muffin though. They would do well to be cooked in the same way as scones.

  2. Chris says:

    Hi Jeannette,
    Thank you for your comment. I’m glad you enjoyed the muffins. It’s difficult to categorize some things, as each country calls things a bit differently. In some countries even a cookie is called a biscuit so it’s a bit hard to say. As there was “egg” (egg-replacement) in the recipe it qualified more as a muffin than a biscuit or scone. Usually the biscuits and scones use the baking powder and no egg. As long as they are tasty, healthy and vegan :-) then you can call them whatever you’d like :-) It’s a good recipe. We really enjoyed them and were happy to share the recipe with people. I’m glad you liked them.

  3. trish says:

    Just made these and they were yummy & so easy! I replaced 1/2 cup sr flour with wholemeal (& 1/2 tsp baking powder), and didn’t have powdered mustard so used 1 tsp dijon in the wet mix (probably could’ve used a bit more). Also used a bit more liquid – i think the wholemeal flour seems to soak it up more. Will definitely be making these again!

  4. Chris says:

    Hi Trish,
    Thank you for your comment, and for sharing your adaptations. They sound yummy. Yes, often I have adapted a recipe using other kinds of mustard’s. And, yes, I have found that the whole wheat flour takes a bit more liquid. I think next time I make these, I will try your adaptations.

  5. Agnes says:

    Delicious, but I am not adding salt at all, just a teaspoon of vegan bullion powder. I once added all salt required and it was hardly edible, sorry.

  6. Chris says:

    Hi Agnes, Thank you for your comment and suggestion. Yes, the salty flavor is a matter of personal taste. It does give a boast to the chees-y flavor, but less is fie also, and the vegetable bouillon would be great as well.Thank you for sharing your ideas.

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