Shred the vegetables using a box grater or food processor. You should have 2 cups veggies.
Place the shredded vegetables on two strong paper towels. Wrap the vegetables and let the moisture drain out while you prepare the other ingredients.
Mince the shallots (onions) and garlic. Mince fresh herbs if using.
Saute the shallots and garlic in a small pan in a half teaspoon of oil for about 5 minutes until transluscent. Cool. (This step is optional but improves the flavor if you are not fond of strong onions & garlic.)
Preheat oven to 350°.
Measure the flour, baking soda, baking powder, salt and spices into a small bowl. Mix well.
Place the non dariy yogurt in a large bowl. Slowly add non dairy milk, beginning with a tablespoon at a time so the yogurt does not clump.
Add eggs and stir to combine thoroughly.
Add the dry ingredients in one batch. Stir well. The batter should be quite thick / stiff.
Squeeze the shredded vegetables to remove any excess moisture. Add the shredded vegetables to the batter. The batter should loosen up a bit.
Add 1 cup shredded cheese (if you are using non dairy cheese) and mix.
Use a muffin scoop (¼ cup or 4 ounce size) or ¼ cup measuring cup to place the muffins batter into 9 tins.
Bake the muffins at 350° for 15 minutes.
Remove muffins from the oven and sprinkle each one with non dairy shredded cheese (if using).
Return to the oven for 15 minutes.
Use a thermometer to test for doneness. Your muffins should be at least 200° in the middle. If you do not have a thermometer, I recommend baking one muffins first. Let cool and see if the muffin is done in the middle and the vegetables are cooked. *****
Cool for two minutes in the pan before removing to a rack to finish cooling.
When the muffins are cool, store in the freezer.
* Use a variety of vegetables: we have also used beets, eggplant. You will have 3-4 cups shredded vegetables.
** For the gluten free version click here.
*** About half of our testers preferred muffins with less spice. For muffins with less spice use 1/2 teaspoon chili powder and 1/4 teaspoon black pepper (omit the cumin)
**** For the egg free version click here
***** A toothpick does not work well to check for doneness because the melted cheese on top keeps all the crumbs inside the muffin so you cannot tell if they are done.