Feature

Janella's vegan muffins

G Magazine

Celebrity chef Janella Purcell shares her delicious, hearty and healthy vegan muffin recipe - it's a true comfort snack in these cooler months.

vegan-muffin

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Janella Purcell shared this recipe with the Cancer Council in support of Australia's Biggest Morning Tea, which was held nation-wide on 24 May. We love it's healthy goodness so much we wanted to share it with you too.

Ingredients:
1 cup each of grated carrot, zucchini and pepitas
2½ cups of whole wheat flour (preferably spelt)
2 tsp each baking powder and bi carb (preferably low allergy)
½ tsp each of cinnamon, nutmeg and cardamom powder
1 tbs poppy seeds
2 tbs sunflower seeds
180 g Melrose Omega Spread or 1 cup safflower oil
1 cup chopped walnuts
300 g silken tofu
1 cup water
½ cup maple syrup

Method:
Boil water, maple syrup and spices. Dissolve and fully cool. Meanwhile, mix all the dry ingredients then add the carrot, zucchini and omega spread. Beat the tofu with a whisk and add to the water mixture. Make a well in the centre of the dry mixture and pour in the wet mixture. Gently stir to combine. Place in non-stick muffin dishes and bake at 180°C for 40 minutes. Makes 12.