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No Waste Savoury Muffins We all have times when there is that half a pumpkin at…

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No Waste Savoury Muffins
We all have times when there is that half a pumpkin at the back of the fridge, or hold a pack of tofu left over, or some sad looking old onions and browning herbs. Dont throw them out! All of the above and more can be given a new lease on life in a savoury muffin. These muffins are incredibly delicious and morish. One of the best ways I can think of to use up old produce and reduce our food waste, saving money and the planet.

Ingredients (makes 18 muffins)
* 1 cups plant based milk⁣
* 2 tsp apple cider vinegar ⁣
* 1/2 a cup melted vegan butter ⁣
* 1/2 a cup of neutral oil (I use grape seed, or the oil out of the sun-dried tomato jar)⁣
* 1 tbsp baking powder⁣
* 1/2 a tsp salt
* 3 cups self raising flour
* 200g sun-dried tomatoes
* 100g corn kernels
* 1 cup torn basil leaves
* 1 a cup roast pumpkin
* 1/2 a cup fried red onion
* 130g silkin tofu
* 1 cup salted, grated and squeezed zucchini

Method
1. Chop the pumpkin into small cubes, drizzle with oil and salt, mix well and roast at 180 for half an hour.
2. Grate 2 cups of zucchini and sprinkle with salt
3. Mix it through then leave for a few minutes
4. Squeeze out the zucchini over a sieve very thoroughly
5. roughly chop the onion and fry it in a little oil
6. Combine the milk and vinegar to form buttermilk ⁣
7. Melt the butter and whisk it together with the oil
8. Mix the buttermilk with the oils to form your wet mix
9. Combine the flour and baking powder and whisk that together to form your dry mix.
10. Stir the veg and tofu through the dry mix
11. Now pour the wet mix over and lightly mix though
12. Fill 18 muffin tins with muffins cases and scoop about 3 tbsps of the batter into each one until it’s all used up.
13. Bake at 180 for 25-30 minutes

@olivewoodvegan
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