Name: Cheesy Courgette & Sweetcorn Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: ½ teaspoon bicarbonate of soda; 1 courgette, grated; 1 teaspoon baking powder; 1 teaspoon garlic powder; 125g quinoa, brown rice or oat flour; 2 tablespoons olive oil; 2 teaspoons Italian or mixed herbs; 2 teaspoons paprika; 300ml water; 6 tablespoons sweetcorn; 75g Bute Island Grated Mature Cheddar Sheese; 75g chickpea flour; Black pepper and salt; Pinch of cayenne pepper

These savoury muffins are the perfect entrée to any vegan meal and a real Sheesy treat and just another example of healthy, guilt free nibbles made possible with our dairy free Sheese range.

Preparation

Preheat the oven to 180 degrees C and lightly grease a 6-hole muffin tin.
Mix together the flours, herbs, garlic, paprika, baking powder, bicarbonate of soda, seasoning in a bowl then stir in the grated courgette, sweetcorn and Sheese to coat.

Now pour in the water and olive oil – you want a nice batter texture – add more water if needed. Spoon the mixture between the tins to reach the top then bake for about 15-20 minutes until risen and golden.

Leave to cool a little and enjoy warm or leave to cool completely and keep in an airtight container for up to 3 days

Courtesy of Bute Island Foods