Vegetable muffins (vegan deliciousness)

My children love muffins, but usually when they have lots of fruity chunks or taste like cake. Sweet muffins are easy, but achieving a tasty savoury muffin that gets eaten in its entirety can be a challenge. These are made without dairy or eggs, are jam packed full of protein and iron rich vegetables and were gobbled in a flash.

My children made these with only a little assistance from me.

Preheat oven to 180 degrees Celsius or 160 fan-forced.

In a bowl combine:
2 1/2 cups mushrooms chopped
2/3 cup sundried tomatoes sliced
Cup of fresh spinach chopped
3 tbsp nutritional yeast
3 tbsp chia seeds soaked in 1 cup soy milk
1 1/2 cups extra soy milk
1/3 cup rice bran oil

Add 2 cups wholemeal self raising flour and stir until just combined.

Fill 12 hole muffin tray. Bake for about 12-15 minutes.

Serve with dairy free cream cheese (I use Tofutti brand). These freeze beautifully.
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