Posted by: heliamphora | 20 August, 2008

Savour The Muffin…

…The savoury muffin!

I only recently realised that savoury muffins seem to be a southern hemisphere thing. At least, as far as I know, the Americans (i.e. the majority ^_^) on VegWeb have not heard of, or tried, savoury muffins. It’s a travesty!!

I used to love me a good spinach & feta, or cheese & herb, or sundried tomato & cream cheese, or whatever. I also adored me a good cheese scone – another thing unknown to my VW acquaintances. Their scones are all full of sweetness and light and berries and spices. But scones are another story.

I’ve been lovin’ the recipes I’ve tried for sweet vegan muffins. But sometimes one wants an alternative! So, thinking of the successes I’ve had with yumbly uncheese sauces based on nutritional yeast, I improvised a recipe for uncheese muffins. (I began with a recipe for cornbread muffins with vegan cheese, from this British food blog. After some experience making muffins, you get a feeling for what the batter should look/feel like… but it’s reassuring to start with basic quantities…)

Without further ado:

Uncheese, Herb & Onion Muffins

Uncheese, Herb & Onion Muffins

2 cups flour
1 cup fine cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon freshly ground pepper
½ teaspoon garlic powder
1½ teaspoons dried herbs
up to 1 tablespoon snipped fresh chives (optional)
2 cups unsweetened plant milk
2 teaspoons cider vinegar
½ cup nutritional yeast flakes
3 tablespoons vegetable oil
1 small onion

Preheat oven to 200° C. Line a muffin tray with paper cups.

Finely slice the onion and gently fry it in the oil, over medium heat, until golden brown. Add the nutritional yeast and stir, warming the yeast until it smells toasty (but be careful not to burn it). Pour in half a cup of the milk and stir until the yeast flakes are dissolved. Allow to cool.

Combine the remaining milk and the cider vinegar.

Combine the dry ingredients in a large bowl. Pour in the milk mixture and the onion mixture and stir with a wooden spoon until no large lumps remain. Spoon into the muffin cups and bake for 20-25 minutes, until a toothpick poked in the centre comes out clean.

—–

P.S. I would like to tweak and reattempt this, with more herbs, and mebbe some spinach. However, this version has already been tested by a newbie and approved. Sweeeet. (Er, saaaaavoury!)

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