savoury muffins
prep time
cook time
total time
recipe type: vegan
serves: 12 large muffins
  • 1½ cups self raising flour
  • ¼ cup grated vegan parmesan style cheese (I used Vegusto Piquant)
  • 1 cup grated zucchini
  • 2 tablespoons chopped coriander leaves
  • ½ dried chipotle chilli chopped finely
  • 10 cherry tomatoes quartered
  • ¾ cup corn kernels
  • pinch of salt
  • 1 egg replacement (I used Ogran No Egg)
  • 1 cup of liquid (stock, water, non dairy milk)
  • 3 tbs oil
  1. Preheat the oven to 200 deg C.
  2. Roughly combine all the ingredients in a large bowl except the egg replacement, liquid and oil.
  3. Mix the egg replacement, liquid and oil in a small bowl.
  4. Add the llquids to the dry ingredients and mix until just barely combined.
  5. Drop the mixture into a greased muffin tin and bake for 20 minutes.
Recipe by quinces and kale at