Butternut Squash and Tomato Muffins - Veganuary
Gluten free, soy free, nut free, yeast free. These light and fluffy butternt squash and tomato muffins are a wonderful savoury treat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veganuary.com.
Ingredients
- 350g butternut squash, peeled weight
- 100g sundried tomatoes
- 250ml rice milk mixed with 1tbsp lemon juice
- 60ml olive oil + 1 tbsp for roasting
- 1 tbsp baking powder
- ½ tsp bicarbonate of soda
- 300g gluten free plain flour
- 4 tbsp ground flaxseed mixed with 6 tbsp water
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