COURGETTE SAVOURY MUFFINS

Courgette savoury muffins look good, taste good and fit into any occasion. You can serve them for lunch, take them on a trip, to school, to work and serve as an appetizer at a party. They "get along" with any sauce, so it all depends on our fantasy and whim.

Ingredients:

(for 8 muffins)

• 125g natural tofu
• 1tbsp soy sauce
• 1 tsp maple syrup
• 1/2 tsp of garlic powder
• pinch of chili powder

• 200g courgette
• 40g shallot
• 3 dried tomato in oil
• 1/2 tsp of baking soda
• 1/2 tsp of salt
• 1 tbsp nutritional yeast
• pepper
• 1 tsp curry
• 150g any flour

• 2 tbsp linseed + 6 tbsp water
• 10 tbsp plant milk
• 3 tbsp melted coconut oil (or other fat)

Instructions:

1. Pour soy sauce, maple syrup, garlic powder, chili powder to the bowl.
2. Cut tofu and put to the marinate. Set aside. 
3. Combine water with linseeds and set aside.
4. Grate and drain the courgette thoroughly.
5. Dice shallot and dried tomatoes. 
6. Put shallot, dried tomatoes, courgette, drain tofu, flour, all seasoning, nutritional yeast and soda to the bowl. Stir.
7. Pour milk, linseeds, coconut oil to another bowl and stir.
8. Combine ingredients from two bowls.
9. Place the muffin cases in a muffin tin.
10. Divide the mixture between the muffin cases using spoon.
11. Preheat oven to 180 degrees C and bake 30 minutes.
12. Cool muffins on the cooling rack.
13. Serve with any sauce.