Christmas Muffins with Zucchini and Mushrooms

Recipe from Lily Moore

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Christmas Muffins with Zucchini and Mushrooms

Cooking time: 1 hour

Servings 12

These healthy muffins would be a real treat to enjoy at Christmas meal! The thyme and rosemary add an extra-special touch. They are delicious served warm from the oven.

Zucchini

3,5 oz.
Mushrooms

1,3 oz.
Dried tomatoes

1,3 oz.
Carrot

2 oz.
Oregano

1 sprig
Salt

to taste
Rosemary

1 sprig
Basil

1 sprig
Thyme

1 sprig
Spelt flour

10,6 oz.
Soy flour

1,4 tbsp.
Baking powder

3 tsp.
Oat milk

7 fl. oz.
Tomato passata

7 fl. oz.
Olive oil

1,9 tbsp.
Pepper

to taste

Calories

366 kcal
Protein

13 g
Fat

6.7 g
Carbohydrates

62 g

Peel the carrots. Then grate the peeled carrots and zucchini. Coarsely chop the dried tomatoes. Peel and cut the mushrooms.
Preheat the oven to 356°F (with convection). Wash the herbs and pat dry. Remove the leaves and needles from the sprigs and chop them finely.
Whisk the spelt and soy flour with the baking powder in a deep bowl. Add the oat milk, tomato passata and olive oil. Knead the dough with a mixer.
Add the herbs to the dough and mix with a food processor. Then add the vegetables to the dough and mix again. At the end, season with pepper and salt.
Grease the muffin tin if necessary. Then pour the dough. Bake in the oven on the middle shelf for 40 minutes.