Those of you who have been following me for a while know that I grew up in Birmingham. Moving from such a big city to a tiny little town in the middle of nowhere seems like a crazy idea for some. My friends and family often ask me: do you miss it? The answer is no, I love it. Life is so different here. Journey to and from work is so different here. Everything is… that one bit slower.
My journey to and from work used to be a nightmare. It was loud. SO LOUD. Sirens, yelling. Babies crying, mothers screaming. The hustle and bustle of city life, I guess. It was overwhelming. Here, it’s different. My usual journey to and from work consist of a peaceful five minute walk. Just down my road there is a park and a beautiful Abbey. Breathtaking, especially in the winter. Then, my favourite part; a natter with one of my neighbours as he sets up a stall outside his house for the day. He often asks me about my boyfriend, which, funnily enough, I don’t have. He lays the table with an array of beautifully colourful fruit and vegetables from his allotment on the outskirts of our town, as well as homemade preserves him and his wife make. He puts up signs, made out of old cereal boxes asking for old jars and containers which he will then reuse.
Growing your own produce seems to be quite a popular pastime here. Look over the fence in my back garden, and you will see an abundance of blackberries, strawberries, pears and tomatoes (which really makes me think I need to step up my gardening game). I’ve recently been very spoiled by my lovely neighbours who recently gave me a bag of their organic, pesticide free courgettes from their garden. And this is a very long introduction as to how this recipe came about… (I’m sorry!)
Courgettes. Oh, where do I begin? Up there with some of my favourite vegetables, if not MY FAVOURITE vegetable ever. I tried them in everything, potato dauphinoise, ratatouille, ravioli, fritters, soups.. the list goes on. It was only a matter of time before I turned them into savoury muffins.
Tasty and inexpensive, these vegan courgette savoury muffins are soft, simple & so versatile. They go well with pretty much anything, perfect served with hot seasonal veg soup and make for the perfect on-the-go snack.
Cheesy Courgette Savoury Muffins
- 1/2 cup plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp chilli flakes
- 1/2 tsp black pepper
- 1/4 cup soya milk
- 1 tsp dijon mustard
- 1 tbsp margarine, melted
- 1 cup courgette, grated and drained
- 1/4 cup onion, finely chopped
- 50 g vegan cheese, grated
- Preheat the oven to 220C | Gas Mark 7. Line a muffin tray with 4 muffin cases.
- In a large mixing bowl, combine the flour, baking powder, salt and seasonings.
- Add the rest of the ingredients and mix until a homogenous stiff batter forms.
- Spoon the batter into the muffin cases and bake for around 20-23 minutes or until golden brown and cooked through. Allow to cool before serving.
Hello! These look delicious! Do you think I could make them using either almond or chickpea flour? Thanks!
Thank you, and yes! I made them using chickpea flour before and they turned out fine BUT I had to use a little oil to help it bind as the mixture was a little dryer, I think I added a tablespoon of olive oil extra, you kind of have to just judge it by the eye. 🙂
looking forward to trying out your recipe however sould we drain the water from the courgettes. Thanks
Hi Despo, yes do drain the water from the courgettes!
Hello, have a surplus of courgettes & came across your recipe which I am eager to try. Just wondering could I add carrots to the mix? Also can I freeze these? Many thanks.
Hi Sharon, big yes to the carrots, I made it with carrots before and they were really good! As for freezing, I haven’t tried so can’t say but I don’t see why not? I personally like them warm, fresh from the oven and they usually disappear within couple of hours!