It can be hard to find hearty, plant-based breakfast foods and snacks, but these muffins are a delicious option.
They are soft and spongy, with a hint of cumin and paprika. Do you prefer them a little sweeter? Then you can replace the pointed pepper with a few piquillo peppers from a jar.
Ingredients for 12 pieces
- 2 courgettes, peeled and grated
- 1 red pointed pepper (90 g), seeds removed, diced
½ cm
- A few basil leaves, finely chopped, plus an extra handful
to garnish.
Dry ingredients:
- 250 g spelled flour
- 50 g wheat flour
- 1 tsp baking powder
- 2 tsp baking soda (sodium bicarbonate)
- 1 tsp coriander powder
- 1 tsp cumin
- 1 tsp paprika powder.
Wet ingredients:
- 280 ml almond milk
- 65 ml rapeseed oil
- 1 tbsp apple cider vinegar
Preparation method
- Preheat the oven to 220°C. Line a muffin tin with 12 muffin papers.
- First mix the dry ingredients in a large bowl. In another bowl, beat the wet ingredients and stir in the grated zucchini, the pointed pepper and the basil.
- Then mix the wet and dry ingredients well, so that no lumps remain.
- Pour the batter into the muffin tins and bake for 25-30 minutes. Check if the muffins are cooked by inserting a knife into the center; that should come out clean.
- Let the muffins cool in the tin for at least 10 minutes to allow them to stiffen and then let them cool further out of the tin on a wire rack. You can also serve them warm from the tin. Place a few basil leaves on each muffin.
This recipe is from Deliciously Ella – The Plant-Based Cookbook † 100 easy vegan recipes to eat super tasty every day, € 24.99 Kosmos Uitgevers.
Read more about Ella Mills? Order the May issue of Santé via our webshop.
