Onions, Courgettes, Cream Cheese and herbs have a healthy appeal. When combined in these vegetarian muffins, they have a sharp and tangy flavour and a moist texture. Serve them warm to accompany finger food. Keep for up to two days in an airtight container.
150g/5 oz courgettes (zucchini )
250g/9 oz/2 1/2 cups self-raising flour
Pinch of celery or salt
12.5ml 2 1/2 tsp baking powder
5ml/1 tsp castor (superfine) sugar
3.5ml/1/2 tsp cayenne pepper
8 spring onions (scalli)
30ml/2 tsp red onion, grated
10ml/2 tsp cider vinegar
115g/4 oz/1 cup soft herb vegan cream cheese
60ml/4 tbsp vegan sour cream
75g/3 oz/6 tbsp vegan butter, melted
2 vegan eggs
15ml/4 tbsp mixed fresh parsley and thyme, finely
15g/1/2 oz vegan Parmesan cheese
ground black pepper
1 small courgette (zucchini)
Olive oil, drizzle
1.Preheat the oven to 180°C/350°F/Gas 4.Lightly grease and line eight dariole moulds with baking parchment.
2.Coarsely grate the courgettes into a bowl.
3.In a large bowl, sift together the flour, salt, baking powder, sugar and cayenne pepper and set aside.
4.Slice the white parts of the Spring onions into thin discs and add to the courgettes with the grated red onion. Sprinkle with the vinegar. Season and set to marinate.
5.In a small bowl, whisk cheese into the sour cream, then whisk in the melted butter, eggs and herbs.
6.Pour into the dry ingredients with the Parmesan and grated vegetables and any juice from the bowl. Stir to mix and combined.
7.Fill the prepared paper cases three-quarte s full, if you like. Drizzle lightly with olive oil. Add a few twist of black pepper and bake for 25-30 minutes.
8.Leave to cool sligh le, then transfer to a wire rack to go cold.
75g/3 oz/6 tbsp vegan butter