Zucchini and Sundried Tomato Savory Muffins
Questa ricetta è disponibile anche in italiano
These Zucchini and Sundried Tomato Savory Muffins are a wonderful Italian delight, bursting with herbs and flavour. Try them out for your next party!
A number of people out there might turn their noses up at the idea of a savory muffin, but I can assure you that savory muffins are a big thing in Italy! In fact, they’re typically more popular than the sweet version and are often consumed in party buffets, as an aperitif, or simply as a snack.
My wonderful English husband was wonderfully skeptical at first – he didn’t really want to try them! However, I managed to change his mind after a while, and now he loves them! I’m sure that you’ll love them too after you give them a go, so make sure to try them out soon!
To put a bit of a spin on these muffins, you could try adding in some chili flakes (or even finely diced fresh chili) to the batter. This will result in a lovely, spicy surprise!
How To Make Zucchini and Sundried Tomato Savory Muffins
First of all, we need to do some preparation depending upon which type of tomatoes you have. Some sun-dried tomatoes come in an oil, while some are dried. If you have oil-preserved tomatoes, you can skip this step. If, however, you have dried tomatoes, then pour some boiling water over them and allow them to soften for about fifteen minutes.
While your tomatoes are (potentially) softening, grate the zucchini by hand, or with a food processor. We’d recommend grating by hand if you can, it’s just a fun, satisfying kitchen activity!
Drain the tomatoes (whether of oil or water), and squeeze them well to remove any excess liquids. Finely chop them with a knife – don’t be afraid to make the slices extremely thin.
Next, get out your favorite mixing bowl. To the bowl, add the seed oil, vegetable milk, vegan mascarpone, vinegar, and a pinch of salt and pepper. Mix everything well, until the mixture is well combined.
In another bowl, gather the grated vegan cheese, chickpea flour or potato starch, baking soda, and flour – mix them all well.
Combine the contents of the two bowls together. The easiest way to do this is to put the flour over the top of the liquids, and then mix. Mix everything until it comes together into a dough.
Add the zucchini, chopped sundried tomatoes, vegan grated cheese, oregano, and garlic granules to the bowl with the rest of the ingredients in. Mix everything well with a spatula – you want these ingredients to be well distributed for the sake of flavor.
Place paper cupcake cases into the holes of a 6-hole muffin tray, and fill each muffin case with about two tablespoons of dough. This might not look like much, but they’ll rise in the oven.
Bake the muffins in a 190ËšC preheated oven for twenty to twenty-five minutes. You want the tips of the muffin tops to be golden brown, with the rest of the muffins being a pleasantly baked color.
Once the muffins are baked, let them cool completely before you remove them from the tray – this will ensure a great shape.
Store them in an airtight container for up to four days.
Zucchini and Sundried Tomato Savory Muffins Recipe
Ingredients:
1 dose Vegan Mascarpone (150g)
100 g Zucchini (1 small)
125 g All purpose Flour
100 g Plant Milk (Soy)
40 g Vegetable Oil (Sunflower)
1 tbsp Chickpea Flour (or Potato Starch) 13-15g
1/2 tbsp Vinegar (Apple Cider)
1/2 tsp Soda Bicarb 3g
30 gr Vegan Grated Cheese
30 g Sundried Tomatoes (dried or 50 g oil preserved – squeezed well)
1/4 tsp Oregano
1/4 tsp Garlic Granules
1/2 tsp Salt
1/2 tsp Pepper
Method:
1. If you’re starting from dry tomatoes place them in a bowl and pour over some hot/boiling water, and allow to soften for 15 minutes. If you have oil preserved one skip this step.
2. Meanwhile grate the zucchini by hand of with a food processor and set aside.
3. Drain the tomatoes, squeeze well to remove the extra moisture/oil and finely chop with a knife.
4. In a bowl, add the seed oil, vegetable milk, vegan mascarpone, vinegar and a pinch of salt and pepper, and mix well.
5. In another bowl add the grated vegan cheese, chickpea flour or potato starch, baking soda and flour. Mix well.
6. Combine the contents of the two bowls (flour over liquids) until it comes together into a dough.
7. Add the zucchini, chopped sundried tomatoes, vegan grated cheese, oregano and garlic granules, and combine well with a spatula.
8. Place 1 paper cup (cupcake cases) into a 6-hole muffin tray and fill each muffin case with about 2 tablespoons of dough.
9. Bake in a 190°C (375°F) preheated oven for 20-25 minutes.
10. Once cooked, let them cool completely before removing them from the cup. They will last up to 4 days in an air tight container in the fridge.
For other recipes using zucchini/courgettes do not miss:
– Courgette Pesto Pasta
– Courgette and Potato Bake
– Courgette and Potato Cakes
– Vegan Courgette Parmigiana
– Sea Flavoured Courgette and Blossom Pasta
– Simple Courgette and Blossom Bake
– Fluffy Courgette Stuffed Brioche Bread
– Courgette Baked Frittata
– Creamy Courgette and Rocket (Arugula) Pasta
– Courgette and Smoked Paprika Pastry Rolls
– Vegan Ratatouille Pizza Bites
– Mediterranean Veggies
