Savoury Muffins

These muffins are so simple to make and are a tasty weekend lunch option. Serve with salad and chutneys for a really tasty meal.

Ingredients:

1 c wholemeal flour

1 c plain flour

4 tsp baking powder

1/4 tsp salt

1/2 tsp smoked paprika

3 Tbs nutritional yeast

1 Tbs parsley, chopped

1 Tbs basil, chopped

1 small shallot, diced

2 Tbs courgette, grated (about 1/4 of a courgette)

1 Tbs celery, chopped

Black pepper

1 egg, beaten

1 1/2 c rice milk

1 Tbs olive oil

1 tsp Worchester sauce

To make:

1) Turn the oven to 200°c and prepare a 12 hole muffin pan.

2) Sift the flours, baking powder, salt and smoked paprika into a large bowl. Add the nutritional yeast and herbs, and stir well.

3) Tip in the chopped vegetables and olives, stir well and make a well in the middle.

4) Mix the egg, milk, oil and Worchester sauce together in a small bowl.

5) Pour the wet ingredients into the well in the dry ingredients and gently fold together until just combined.

6) 2 thirds fill each muffin hole and cook for 15 minutes, until risen and golden. Cool on a wire rack and serve with chutney.

Makes 9.