Savoury Zucchini Muffins
Preheat the oven to 200 degrees Celsius.
Mix the flour, flax seed mixture 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.
- 1 1⁄2 C self-rising flour
- 1⁄4 C chives, chopped
- 1 tsp salt
- 1 Tbsp ground flax seed, mixed with 3 Tbsp water
- 1 C zucchini, grated
- 3⁄4 C soy milk/cream
- 1⁄4 C vegetable oil
- 4 Tbsp nutritional yeast
- 1 tsp mustard powder