These muffins are full of flavour and won’t have you missing the cheesy taste of others. Please leave comments below and let me know what you think of them.
Ingredients (makes 12)
2 heaped Tbsp coconut oil (or oil of your choosing)
1 small capsicum diced
2 Tbsp mixed herbs
1/2 tsp paprika
1 tsp tumeric
1/2 tsp chilli powder (optional)
6 Tbsp Olivani
2 cups plain flour and 3 tsp baking powder or 1 cup gluten free self raising flour
1 carrot peeled and grated
1/2 courgette grated
1 1/4 cup soy milk (or milk of your choosing)
- Preheat oven to 200°C
- Put oil in frying pan and let melt. Once melted, add the onion. Let the onion cook on medium heat till clear and golden, stirring regularly. Now add in the capsicum, salt, pepper and other spices. Keep stirring. Once spices are mixed in, add tin the olivani and keep over heat until melted, then sit the frying pan aside.
- In a bowl, add the plain flour and baking powder (or gluten free flour) along with the carrot, courgette and stuff from the frying pan. Now add the milk and stir everything together with a wooden spoon.
- Prepare a muffin tray by spraying it with cooking oil or greasing with Olivani. Then fill the muffin tray with mixture from the bowl and once finished, put tray in oven.
- Cook the muffins until a skewer, (when poked into the muffin) comes out clean or after around 15 minutes.
I recommend eating the muffins while they are still warm with Olivani and salt. Left overs are much nicer re-heated in the microwave before eating.