I’m not one to value myself on the number of ‘likes’ a photo of food gets on Facebook but I must admit to being rather pleased when the photo of these vegan cheese and onion muffins received almost 1,000 likes on the What Fat Vegans Eat Facebook page. I’m aware some of you may be thinking, ‘1,000 likes? Pah, that’s nothing – get over yourself!’ but I’m liking my likes so there.
I got the recipe from Kirsten’s Kitchen and, although Kirsten calls her creation ‘scoffins’, I’m sticking with ‘muffins’ because that’s what mine look like. Kirsten’s recipe also says it makes 12 muffins but I didn’t see that until after I’d squeezed all the batter into a six-hole tray.
After I posted my pic on Facebook, a few people who had commented on it went off and made their own versions; some following the recipe exactly and others substituting ingredients for ingredients they already had in, e.g. mushrooms instead of cheese, parsley instead of spinach and – a suggestion I loved – vegan sausage. Others suggested alternatives to apple sauce (which I used) as an egg replacer. Who’d have thought a batch of muffins would generate so much interest?
Don’t expect these muffins to be light and airy – they’re dense and doughy but, if dense and doughy is your thing, you’ll love these.
- 2 cups plain flour
- 1/4 cup nutritional yeast
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 cups soya milk
- 1 tsp apple cider vinegar
- 1/3 cup sunflower oil
- 1/4 cup apple sauce (or other egg replacer)
- 1 cup fresh chopped spinach
- 1/2 cup vegan cheddar cheese (I used Violife)
- 1/4 cup fresh chopped spring onion
- Preheat oven to 180C
- Mix the dry ingredients in a bowl
- Whisk together wet ingredients and add the spinach, cheese and spring onion
- Combine the wet ingredients with the dry and stir well
- Pour into a greased muffin tin
- Bake for about 30 minutes or just turning golden