Vegan Vegetable Muffins

Name: Vegan Vegetable Muffins
Cook time: 15 min
Yield: 1 dozen muffins
Cuisine: United Kingdom
Ingredients: 2\u2009½ cups whole wheat flour; ¾ cup cornmeal; 2 tablespoons baking soda; 4 teaspoons baking powder; 2 teaspoons chili powder; 2 teaspoons dried oregano; 2 teaspoons salt; 1\u2009½ cups grated carrots; 1\u2009½ cups chopped tomatoes; ½ cup finely chopped celery; 1 clove garlic, pressed; 1 (10.75 ounce) can tomato soup; ¼ cup olive oil; ground black pepper to taste

Savory muffins with no sugar, only yummy vegetables. Great as a more flavorful ‘biscuit’ for ‘biscuits and gravy’. Good any time of day! You can substitute garlic salt or seasoned salt for the salt if desired.

INGRIDIENT

2 ½ cups whole wheat flour

¾ cup cornmeal

2 tablespoons baking soda

4 teaspoons baking powder

2 teaspoons chili powder

2 teaspoons dried oregano

2 teaspoons salt

1 ½ cups grated carrots

1 ½ cups chopped tomatoes

½ cup finely chopped celery

1 clove garlic, pressed

1 (10.75 ounce) can tomato soup

¼ cup olive oil

ground black pepper to taste

DIRECTION

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.

Step: 2

Whisk flour, cornmeal, baking soda, baking powder, chili powder, oregano, and salt together in a large bowl. Stir carrots, tomatoes, celery, and garlic into flour mixture.

Step: 3

Whisk tomato soup and olive oil together in a separate bowl; stir into flour mixture until batter is just combined. Spoon batter into prepared muffin cups. Sprinkle each muffin with black pepper.

Step: 4

Bake in the preheated oven until lightly browned, about 15 minutes.

NUTRITION FACT

Per Serving: 189 calories; protein 5g; carbohydrates 31.9g; fat 5.7g; sodium 1301.6mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.

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