Step 1

Heat up the oven to 180° C / 355° F (or 160° C / 320° F if using fan function). Grease standard 12 muffin tray with oil or vegan butter (greasing works better than paper liners in this recipe).

Step 2

Put oil, lemon juice and plant milk in a large mixing bowl.

Step 3

Add dry seasonings, grated zucchini (no need to squeeze the moisture out), chopped basil leaves, sundried tomatoes and vegan feta (if using) and stir well to combine. Save some sundried tomatoes and feta cubes for decoration.

Step 4

Add flour and both baking agents in two batches, folding well after each addition.

Step 5

Divide the batter evenly between 12 muffins. Decorate with chopped sundried tomatoes and feta if you wish.

Step 6

Bake until a toothpick comes out clean - about 25-26 minutes.

Step 7

Remove the muffins from the oven and allow them to cool down COMPLETELY before eating. Once cool, run a butter knife around each muffin to remove it from the tin.