Cheesy Courgette Muffins
Small, soft little winter bites. These muffins are the perfect bite size snack, who knew you could get so much flavour in such small baked delicacies.
- 2 cups of organic spelt flour
- 1 tsp baking soda
- 3 tsp baking powder
- 2 tsp brown sugar (optional)
- 1 tsp sea salt
- 1 cup oat milk
- 1 cup olive oil
- 1 tbsp organic apple cider vinegar
- 1 medium sized courgette grated and liquid squeezed out
- 1/2 cup chunks of vegan cheddar cheese
- 2 tsp of fresh tarragon finely chopped
- Handful pumpkin seeds
Preheat the oven to 200°C.
In a large mixing bowl, add the spelt flour, baking soda, baking powder, brown sugar and sea salt. Stir and combine the dry ingredients together.
Make a small well in the dry ingredients, and add the soy milk, olive oil, and apple cider vinegar. Stir until all the ingredients are well combined and sticky in texture. Fold through the zucchini, carrots, vegan cheese and tarragon.
Divide the muffin mixture evenly across the muffin tray cups and sprinkle each muffin with pumpkin seeds. Bake for 20 minutes, or until a skewer can be inserted into the centre of a muffin and be removed without any residue.
Once baked, remove the muffin tray from the oven and sit to cool for 5 minutes before transferring to a cooling rack.