As I was writing out this recipe, I remembered that we had a blog... a place to share the most extraordinary things that come out of our kitchen. And these muffins ARE rather extraordinary. They are perfectly moist and light, despite being vegan (no dense, low-rising, rock cakes here). I really hit the jackpot on these and I don't think I'll ever need another savory muffin recipe -- I'll just swap out the onions and peppers for broccoli or zucchini or whatever vegetables are in season.
Savory Muffins
(Makes 12)
2 c. whole wheat flour
1/4 c. nutritional yeast
2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 c. non-dairy milk
1 tsp. apple cider vinegar
1/3 c. olive oil
1 - 2 Tbsp. chia seeds
pinch of dried oregano
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
1 tsp. salt
ground black pepper, to taste
1 bunch of green onions, chopped
5+ small sweet red peppers, chopped
2 cloves garlic, diced
zest from 1 small lemon
1/2 c. Daiya shredded mozzarella (vegan cheese)
Preheat oven to 350 F. Mix dry ingredients in a bowl. Lightly saute the onions, peppers, and garlic in a skillet. Combine the wet ingredients and add to dry ingredients. Fold in the sauteed veggies, lemon zest, and vegan cheese. Bake in muffin tin with liners for 23 minutes.
Savory Muffins (Makes 12)
2 c. whole wheat flour
1/4 c. nutritional yeast
2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 c. non-dairy milk
1 tsp. apple cider vinegar
1/3 c. olive oil
1 - 2 Tbsp. chia seeds
pinch of dried oregano
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
1 tsp. salt
ground black pepper, to taste
1 bunch of green onions, chopped
5+ small sweet red peppers, chopped
2 cloves garlic, diced
zest from 1 small lemon
1/2 c. Daiya shredded mozzarella (vegan cheese)
Preheat oven to 350 F. Mix dry ingredients in a bowl. Lightly saute the onions, peppers, and garlic in a skillet. Combine the wet ingredients and add to dry ingredients. Fold in the sauteed veggies, lemon zest, and vegan cheese. Bake in muffin tin with liners for 23 minutes.
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