Cheesy" Zucchini & Herb Muffins
Ingredients
- 3 cups spelt flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1/4 tsp ground pepper
- 1 Tbsp Cape Herb & Spice garlic & herb seasoning
- 250 ml almond milk
- 1 large egg
- 1/4 cup olive oil
- 1 cup grated zucchini
- 1 cup vegan cheese, grated
Preparation
Preheat the oven to 180°C (350°F) and grease a 12-cup muffin pan.
In a large mixing bowl, whisk together the spelt flour, baking powder, salt, ground pepper, and Cape Herb & Spice garlic & herb seasoning.
In a separate bowl, whisk together the almond milk, egg, and olive oil.
Add the wet ingredients to the dry ingredients and fold until just incorporated.
Fold in the grated zucchini and vegan cheese until evenly dispersed, forming a thick batter.
Spoon the batter into the prepared muffin tin, filling each cup.
Bake for 30-35 minutes or until the tops of the muffins are just golden and a toothpick inserted into the center comes out clean.
Allow the muffins to cool slightly before removing them from the pan.
Enjoy these "cheesy" zucchini and herb muffins!