Calories 259 Fat 13g Saturates 4.3g Carbohydrates 28g Sugars 0.7g Protein 7.1g Salt 1.2g
Preheat oven to 180°C (Gas Mark 4, 350°F) and line a muffin tin with 12 paper muffin cases.
In a large mixing bowl, combine the flour, salt, nutritional yeast, herbs, cheese and courgette. Mix well.
Finally, stir through the made up egg replacer.
Spoon the batter into the muffin cases as evenly as possible and transfer to the oven to bake for 25-30 minutes. The muffins should be risen and golden. Serve warm or cold.
Sweet and Sour Tofu Balls with Vegetable Fried Rice...