Friday, February 10, 2017

Zucchini & Corn Muffins - Revisited

I first made these muffins in April last year. I made them quite a few times after that, as they are yummy, and versatile, as in you can add lots of different veggies.

I had forgotten all about them, until this week someone in the "Australian Vegan Foodies" facebook group posted their own version of yummy savoury muffins and reminded me about them.

I set out to make them again, but this time, I wanted to add a little extra protein to them, in the form of a plant based protein powder.

They seem to have worked, warm, they are delicious. The test will be tomorrow morning when they have completely cooled. I will post an update then.
Nutrional Panel Source


1/2 (140 gms) grated zucchini -
1/2 (55gms) a sliced red onion (I cut the onion in half then quarters, and then sliced the quarters thinly)
1 cup of fresh (175 gms) corn kernels
Handful of parsley (15 gms chopped)
Handful of chives (10 gms chopped)
1/2 tsp onion powder
1/2 tsp garlic powder
2 1/2 tsp (15 gms) baking powder
2 cups (305 gms) of white spelt flour
3 TBS (45 gms) Orgran No-Egg
1 tsp (5gms) salt
1.5 cups (375 gms) of light soy milk
1/2 (95 gms) cup of olive oil
2 TBS pumpkin seeds
1 TBS sesame seeds
1 TBS sunflower seeds
35 gms natural protein powder
1/4 cup (70 gms) coconut yoghurt


  1. Preheat oven to 180 degrees celcius.
  2. Prepare a 12 hole cupcake pan by greasing each hole with vegan butter or a little oil. Set aside.
  3. Place all dry ingredients (including only 1 TBS of the pumpkin seeds) in a bowl including the veggies, mix with a fork to combine.
  4. Place milk, yoghurt and oil in a cup/jug and mix well.
  5. Pour milk/yoghurt/oil mix over the veggie/flour mix and combine with a fork. (do not over mix)
  6. Place in the pan, sprinkle with pumpkin/sesame/sunflower seeds and bake for half an hour or until a toothpick inserted into the center comes out clean.
These are delicious as an afternoon snack or for breakfast. Each muffin has 7.9gms of protein, the regular ones I made previously, had 5.6 gms of protein if made the same size.

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