Vegetable Muffins

Vegan baking can be quite an adventure. But I found a simple recipe that I was convinced was going to be a winner. We enjoyed these Vegetable Muggins immensely. When they were fresh out of the oven, we had a couple each with a crisp green salad for lunch. The remainders we enjoyed for breakfast for a couple of days.

There is one drawback though I have to be frank about. This recipe was from the Waitrose website who used to stock a lot of products from The Happy Pear, however I cannot find their products on the shelves at our local branch of Waitrose. I don’t know for certain, but I suspect this may have something to do with Brexit complications. So, as I could not find their sundried tomato pesto, I had to pick a different brand, so I am not sure these muffins have the right consistency. I found them rather moist, perhaps a tiny but claggy.

They are delicious though – if you like your veggies and you like baking – do give these a try. They make the most superb breakfasts, and if I had the energy I would be a making a batch every weekend.

INGREDIENTS

1 medium carrot, grated
1/2 courgette, grated
2 salad onions, finely chopped
1/2 red chilli, finely sliced
400g can chickpeas
1 tbsp baking powder
50g plain flour
145g tub The Happy Pear Sundried Tomato Pesto
4 cherry tomatoes, halved

METHOD

Preheat the oven to 180°C / Gas mark 4. Line a 6-hole muffin tin with muffin cases.

Mix the grated carrot and courgette in a large bowl. Add the salad onions and chilli (I remove the seeds, but if you like an extra kick leave the seeds in) and then season well.

Then drain and rinse the chickpeas. Add them to a food processor along with the baking powder, flour and pesto. Blend until you have a smooth mixture.

Stir the chickpea mixture into the grated vegetables until well combined. Spoon into the muffin cases. Flatten and smooth out the tops then lightly press a tomato half onto each one, cut-side up.

Bake for forty minutes or until golden. Remove from the oven and allow to cool completely. Ideal with salad, hummus and anything else you like at lunch, or try them as the ultimate savoury breakfast treat.