Vegan pizza muffins

Summary

I love savoury vegan muffins, so here is a modified recipe I found online (https://livelearnloveeat.com/tag/vegan-pizza-muffin-recipe/). I've added some more vegetables.

1 1⁄2 c

Wholemeal flour (Spelt etc fine)

1 c

Plain flour

2 t

Baking powder (Not massively heaped ones)

1⁄2 t

Oregano (dried)

1 t

Basil (dried)

1⁄2 t

Thyme (Dried)

Flax egg (2 tblsp ground flax and 3 tblsp water (or other egg subsitute))

1 1⁄2 c

Pasta sauce (I just use from jar, but you can be diligent if you want)

1⁄2 c

Almond milk (Unsweetened)

1⁄3 c

Canola oil (Or sunflower etc)

1 c

Vegan mozerella (Grated)

1⁄2 c

Red capsicum (cut into fine short strips)

1⁄2 c

Zucchini (Grated and squeezed a bit to remove moisture)

Spring onion (Finely sliced/chopped)

Paper muffin things (You can skip this an put straight in muffin tin if you are brave)

I also usually reserve a bit of pasta sauce and cheese for on the top of each muffin.

Make your flax egg by whisking in a small bowl, let sit for a couple of minutes
Combine all the dry ingredients (flour, herbs, baking powder etc) in a large bowl
In yet another bowl, combine the pasta sauce, oil and cheese (that you are leaving to put on top later), milk and flax egg
Add all the ingredients together and mix until dry mixed through
Spoon it into your muffin cases, just evenly over the 12 cases, they'll rise but only a little. Put a bit of tomato on top and add some cheese
Pop in the oven on 190c (274f) for 20 minutes
Take out, garnish with remaining pasta sauce and cheese, cook a further 15 minutes. Note the recipe I got this from said cook for 18-20 minutes total, so if you have some sort of super oven check them earlier, and take them out when they look cooked