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Vegetable Muffins
Ingredients
1 cup water
½ cup palm sugar, grated
½ tsp each of cinnamon, nutmeg and cardamon powder
2 ½ cups of wholemeal flour (preferably spelt)
2 tsp each baking powder and bi carb’ (preferably low allergy)
1 tbls poppy seeds
2 tbls sunflower seeds
2 tbls pepitas
1 cup chopped walnuts
1 cup each of grated carrot and zucchini
1 cup olive oil180g
300g silken tofu
Method
Boil water and grate in the sugar and add spices. Dissolve and fully cool. Mix all the dried ingredients then add the carrot, zucchini and omega spread. Beat the tofu with a little whisk and add to the water mixture. Make a well in the centre and pour in the water mixture. Gently stir to combine. Place in non-stick muffin dishes and bake and 180 degrees Celsius for 40 minutes.
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