Savory Vegetable Muffins Food

SAVOURY VEGETABLE MUFFINS

Steps:

• Preheat oven to 350 F. Grease and muffin moulds.
• In a large bowl, sift together the flour, salt, baking powder, sugar, and cayenne pepper and set aside.
• Slice the white parts of the scallions and mix with red onion, mushrooms and bell pepper. Sprinkle with vinegar. Season and set aside to marinate.
• Whisk the soft cream cheese into the sour cream, greek yogurt, then whisk in the melted butter, eggs, and herbs. Pour into the dry ingredients with the parmesan and grated vegetables and any juices from the bowl. Stir to mix.
• Fill the prepared muffin tins 3/4 full with batter. Sprinkle with cracked black pepper and scallion greens then bake for 25-30 minutes. Leave to cool slightly then transfer to a wire rack.

SAVORY VEGAN VEGGIE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
• Whisk flour, cornmeal, nutritional yeast, garlic powder, baking powder, oregano, basil, baking soda, and salt together in a medium mixing bowl.
• Combine cilantro, celery, tomato, onion, and garlic in the bowl of a food processor; process until minced. Add to flour mixture and stir well. Stir in vegetable juice, and then almond milk. Add olive oil, stir, and taste; adjust seasonings as desired. Fill the prepared muffin cups about halfway with batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes.