These savory muffins worked perfectly with a salad the other night. I used the Daiya cheddar style shreds, and I am very pleased with both their flavor, melting, and usability. A great vegan treat.
“Cheddar” herb muffins (from Bittersweet blog)
1 cup unsweetened nondairy milk
1/3 cup olive oil
1 teaspoon apple cider vinegar
1 3/4 cup AP flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
4 ounces (1/2 package) Daiya cheddar style shreds
1/3 cup chopped scallions
1/4 cup chopped fresh basil
3 tablespoons chopped fresh dill
1/2 cup chopped walnuts, toasted
Preheat oven to 375 degrees F, and lightly grease 9 – 12 muffin tins.
In a large measuring pitcher, combine the nondairy milk, oil, and vinegar. Stir well and let sit for at least 5 minutes for the “milk” to curdle.
Meanwhile, in a separate bol, whisk together the flour, baking soda and powder, salt, paprika, and pepper, making sure that all of the ingredients are distributed evenly throughout the mixture. Add in the “cheese,” chopped herbs, and walnuts, and mix well.
Pour the pitcher of wet ingredients into the bowl of dry, and use a wide spatula to bring the two together, stirring as few times as possible to create a mostly smooth batter. A few lumps are ok.
Scoop the batter into your prepared muffin tin, mounding it up in the centers. Move your muffin tin into the oven, and bake for 15 – 20 minutes, until a toothpick inserted into the centers comes out clean and dry. You can place the tin under the broiler for 1 – 3 minutes if you want the muffins a little more golden.
Let rest for 10 minutes in the tin, then transfer to a wire rack for cooling. Serve warm or toasted.