Ballerina Bites: Savoury Muffins
Look who's back with another tasty creation! That's right, it's time for a new mouth-watering recipe from our favourite foodie ballerina, Alexandra McMaster (aka. Ballerina Bites)! This month she's bringing us the ultimate savoury snack to power you through the day. And these delicious muffins are so versatile and wholesome you could snack on one for breaky, pop them in your dance bag for after class or whip up a batch for your next dinner party! ...and the Energetiks team were lucky enough to taste-test a batch of these goodies, hot off the press, and we can confirm they are indeed ridiculously tasty! See Alex's recipe below:
If you tend to go for sweet snacks why not try changing it up and give a savoury option a go? My Savoury Muffins are the perfect introductory idea for the sweet-toothed muncher. They are everything your classic muffin should be with a delicious irresistible flavour that will make you excited for your next snack break.
1 tsp olive oil
1 small onion, thinly sliced
1oog fresh shiitake mushrooms, thinly sliced
1 cup (160g) zucchini, grated
1 cup (130g) carrot, grated
1 garlic clove, crushed
2 tbsp tamari
2 tsp smoked paprika
½ tsp agave syrup
30g sundried tomatoes, roughly diced
salt and pepper to taste
2 cups buckwheat flour
½ cup nutritional yeast
2 tsp baking powder
1 tsp baking soda
2 cup unsweetened plant-based milk
¼ cup olive oil
½ tbsp apple cider vinegar
30g curly parsley, finely chopped
5g chives, finely chopped
Preheat oven to 160°C fan and line 12x muffin tray with patty pan liners.
Add olive oil and onion to a fry pan over medium heat and sauté until caramelised.
Next add mushrooms, zucchini, carrot, garlic, tamari, paprika, agave syrup, sundried tomatoes and continue cooking on medium heat until juices have evaporated.
Meanwhile in a large bowl add all dry ingredients and stir until combined.
In a smaller bowl add wet ingredients, stir and set aside. (Don’t be alarmed if the milk curdles, we want this to happen.) Once veggies are cooked add to the large ‘dry mix’ bowl along with the ‘wet’ and other remaining ingredients. Stir until everything is well combined, evenly distribute mixture between the muffin liners, and top each muffin with a sundried tomato.
Bake for 30mins or until a skewer inserted comes out clean. Best served warm.
Store in an airtight container in the fridge for up to 1 week.
Makes 12 muffins.