Tuesday, February 28, 2017

Vegan Savory Muffins

This recipe is adapted from the I Love Trader Joe's Vegetarian Cookbook, which we got from the library but might end up buying, there are so many good looking recipes and every one of them has a vegan option.  

This muffin recipe is so good (and quick and easy!) that we have made it 3 times now in the last couple weeks!

Vegan Savory Muffins


2 Cups of white whole wheat flour*
2 TBS organic sugar (optional, but adds a tiny bit of sweet to counter the savory)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/4 cup mild oil (I use coconut, but any oil works, even good olive oil)
1/4 tsp vinegar (again, whatever you have on hand, I use ACV)
1 and 3/4 cup non-dairy milk (I use whatever I have on hand)

Seasoning/Add ins, add whatever you like here, but add something, this is where the flavor comes from!
This is the blend I use:

2 tsp ground oregano
1 tsp dried garlic powder
1 tsp Italian seasoning
1-2 TBS herbs from the garden washed and cut up (chives, basil, thyme, etc)
Handful of shredded cheese (we use non-dairy "Follow your heart" brand)
1/4 cup chopped up sundried tomatoes
1/3 cup (ish) of chopped up breakfast sausage (we use vegan field roast apple maple)

*We use King Arthur's Flour, which is GMO free, I have not tried this with alternative flours, GF flour, etc., but it might just work!

Preheat oven to 400 degrees.   Line or grease muffin pans.    Dump all of the dry ingredients into a bowl and mix.   Dump all of the wet ingredients on top and mix.   It should be pretty thick and lumpy, just mix enough to get rid of any dry spots.  
Fill muffin cups, its ok to fill them all the way up.    This fills up a dozen to the top.
Bake 14-16min

Cool.   Eat!

Cookbook can be found here: 

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