Vegan savoury muffins
These vegan savory muffins are stuffed with juicy tomatoes, sweet corn, caramelized onions, and seasoned with Italian herbs. They are delicious and perfect to be served for breakfast, packed in the lunch box, or enjoyed as a snack at any time of the day.
Servings 12 muffins
Calories 102 kcal
Ingredients for caramelized onion 1 medium-sized red onion thinly sliced 1 teaspoon cooking oil 1/8 teaspoon sugar 1/8 teaspoon salt Other ingredients 1 cup whole wheat flour 1 cup all purpose flour 2 teaspoon baking powder 0.5 teaspoon baking soda 1 tbsp mixed Italian herbs 0.5 teaspoon ground black pepper Salt as per taste 1 cup chopped tomatoes 0.5 cup sweet corn kernels fresh/ frozen/ canned 0.25 cup chopped spring onion both white and green part 1.25 cups soy milk/ any plant-based milk 1 teaspoon apple cider vinegar 0.25 cup + 1 tablespoon any cooking oil preferably neutral-flavored
Heat 1 teaspoon oil in a pan and add sliced onion. Add sugar, salt, and saute until the onion gets caramelized. Take soy milk in a bowl and add apple cider vinegar. Mix and keep aside for a few minutes or until the milk curdles. Mix both the flours, baking soda, baking powder, pepper, salt, and Italian herbs in a bowl. In another large bowl mix curdled milk and oil. Add the dry ingredients and mix well. Add caramelized onion, tomatoes, corn, and spring onion. Mix. Put the muffin batter in muffin molds and bake in a pre-heated oven at 180°C for around 25 minutes or until they clear the toothpick test. Allow to cool on a cooling rack and then unmold. Enjoy!
Add or remove the vegetables as per your liking.
These muffins can also be made by using only all-purpose flour or only whole wheat flour. Mixing both the flours is not necessary.
Calories: 102 kcal | Carbohydrates: 20 g | Protein: 4 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 195 mg | Potassium: 156 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 151 IU | Vitamin C: 5 mg | Calcium: 98 mg | Iron: 2 mg