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:

  1. Set oven to 350 degree Fahrenheit

  2. Combine nut milk and lemon / apple cider vinegar in a bowl and let sit for 5 min

  3. In another small bowl combine all other wet ingredients

  4. In a large bowl, combine all dry ingredients

  5. Pour your wet ingredients into dry ingredients and stir thoroughly

  6. Line muffin tin with olive oil or vegan butter and then pour batter into each tin

  7. Bake between 20-25 minutes, should be golden brown on outside and no batter comes out when you stick a toothpick into the middle

  8. 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!