Savoury Vegan "Cheddar" Muffins
Prep Time: 20 min | Bake Time: 20-25 min | Yield: 6 very large, 8 large
Note: I used deep muffin tins, you can also use regular size muffin tins
Wet Ingredients:
1 cup nut milk (I used almond)
1 tbsp lemon juice OR apple cider vinegar
Flax Egg (1/4 cup ground flax mixed in with 1/2 cup water- let sit for 5 minutes in a bowl)
4 tbsp olive oil
Dry Ingredients:
2 1/4 cups whole wheat pastry flour
2 tbsp coconut sugar
1/4 cup ground up hemp hearts (use a coffee grind or food processor)
Home made spice mix - combine: 1.5 tsp salt, 1/4 tsp cayenne, 1 tsp thyme, 1 tsp rosemary, 2 tsp garlic powder
1/4 cup nutritional yeast
1 tbsp baking powder
1/2 tsp baking soda
Instructions:
Set oven to 350 degree Fahrenheit
Combine nut milk and lemon / apple cider vinegar in a bowl and let sit for 5 min
In another small bowl combine all other wet ingredients
In a large bowl, combine all dry ingredients
Pour your wet ingredients into dry ingredients and stir thoroughly
Line muffin tin with olive oil or vegan butter and then pour batter into each tin
Bake between 20-25 minutes, should be golden brown on outside and no batter comes out when you stick a toothpick into the middle
Best served with vegan butter, cream cheese and paired with a soup! Or if you like sweet and savoury you can try it with jam!