Savoury Courgette & Potato Muffins

Soft, savoury muffins made with grated courgette and potato. You can add vegan cheese if you like, or keep them plain. They’re 100% vegan and perfect for a quick snack or light meal.

Ingredients:

Wet Ingredients

⅓ cup vegan yogurt

2 tbsp water

¼ cup neutral oil 

1 garlic clove (grated)

1 small onion, finely chopped (optional)

Dry Ingredients

130g plain flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ tsp black pepper

½ tsp smoked paprika

½ tsp dried thyme or oregano

1 tbsp nutritional yeast

Veggies

1 medium courgette (grated + squeezed)

1 medium potato (grated + squeezed)

Instructions:

1. Grate the potato and courgette and squeeze out the liquid really well.

2. In a bowl, whisk together the yogurt, water, oil, garlic, and onion.

3. Add the flour, baking powder, baking soda, salt, pepper, paprika, and herbs. Mix gently until just combined.

4. Fold in the grated potato and courgette. The batter should be thick. If it’s too stiff, add 1–2 teaspoons of water.

5. Preheat the oven to 200°C (392°F). Grease or line a muffin tin, fill each cup almost to the top, and bake for 18–22 minutes until golden and springy.

How To Store Savoury Courgette & Potato Muffins

Let the muffins cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. You can also freeze them for up to 3 months. Reheat in the oven or microwave before serving.

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