The combination of juicy courgette, crunchy nuts and polenta gives the muffins a unique texture. Together with a fresh market salad, they are a delicious and wholesome menu for warm summer days.

​Preparation 10 minutes | Preparation 10 minutes | Time in the oven 35 minutes | Total 55 minutes

Ingredients

Ingredients for 12 muffins​

• 1 courgette (small, approx. 100g)
• 50g Pakka-Nutmix
• 180g polenta (fine)
• 150g half-white flour
• 1 tbsp soya flour
• 1 tbsp baking powder
• 1 tbsp raw cane sugar
• 200ml soy milk
• 1 tbsp apple vinegar
• 80g vegan butter (soft)
• 1 tsp salt

How to make it 

1. Wash the courgettes well, then cut off the stalk and front end and grate onto a plate, sprinkle with a little salt and leave to stand for 10 minutes to remove the liquid from the vegetables. Then squeeze the courgettes well with your hands and set aside.
2. Mix the soy milk and apple vinegar to make vegan buttermilk.
3. Coarsely chop the nut mix. Mix flour, polenta, soy flour and baking powder well.
4. Stir vegan butter in a bowl until peaks form. Stir in 1 tbsp raw cane sugar and 1 tsp salt, then add the vegan buttermilk and mix well.
5. Slowly add the flour and polenta mixture and stir until a light-coloured dough forms.
6. Fold in the courgettes and nuts one by one.
7. Line the tray with muffin tins, then divide the batter between the tins using the glaze cube.
8. Bake the muffins in the preheated oven at 180°C top/bottom heat for approx. 35-40 min.

Tip! The courgette nut muffins taste best with vegan butter when they are still warm.