The idea of savoury muffins came to me when I wanted to make bread but had no yeast. A Google search for vegan savoury muffin recipes didn't come up with much so I ventured into veganising non-vegan recipes. I found a basic non-vegan savoury muffin recipe here and played with it a bit...
Herby nutritional yeast muffins
2 cups flour (I used half white and half wholemeal)
250 ml soya milk
Tablespoon of ground flaxseed
2 tablespoons of olive oil
0.5 cups nutritional yeast
Dried herbs to taste (I used thyme, rosemary, basil, sage)
Dried onion powder
Smoked paprika
Smoked salt
Herbed salt
Olives
Mix the dry ingredients together, and then introduce the wet and the olives. Stir everything together until combined and bake in a muffin tin for 20-25 minutes at 190°C.
As muffins are not as widespread here deep muffin tins are expensive, so I baked mine in silicone flan cups. Eat with vegan butter or houmous (or whatever you think would taste nice- don't let me tell you what to do!)
This is very much an improvised take on a recipe so the amount of salt, herbs/spices and olives is very much dependent on your own personal taste. I say it would also be great with other stir-ins such as sun-dried tomatoes, capers, seitan pieces, vegan cheese, chives, whatever you can imagine!
Yum, I used to love making savoury muffins but no-one else at home is into them and I used to wind up eating the whole batch. I love sun-dried tomatoes and olives in savoury muffins but I never thought to add seitan before - that's an interesting twist!
ReplyDeleteHi Mel, thanks for your comment! :)
ReplyDeleteYou could freeze the extra muffins or like me only make 4 because I only have 4 muffin cups ;)