Wednesday, April 30, 2008

Cheezy Sun Dried Tomato Muffins

I finally decided to veganize savoury muffins and it worked, wohooooo!

Here is the vegan version of these:

2 cups self-raising flour
1 tsp salt
1½ cups grated cheezly mozzarella cheese, plus 1/3 cup extra
½ cup sun-dried tomatoes, drained, coarsely chopped
½ cup shredded basil
¼ cup toasted pine nuts
1 cup soy milk
80g nuttelex (margarine), melted
1 teaspoon of egg replacer mixed with 2 tablespoons of water


1. Preheat oven to moderate, 180C. Lightly spray a 12-hole muffin pan with oil.

2. Sift flour and salt together into a large bowl. Stir in cheese, sun-dried tomatoes, basil and pine nuts. In a jug, combine soy milk, margarine and egg replacer/water mix.

3. Make a well in the centre of the dry ingredients. Add milk mixture all at once. Mix lightly, until just combined.

4. Spoon mixture evenly into recesses in prepared pan. Sprinkle with extra cheese.

5. Bake 20-25 minutes, until cooked when tested with a skewer.

I think next time though I will add more basil and sun dried tomatoes. I probably should also mention that I've never had a savoury muffin before so I can't really compare it to non-vegan ones . But these are quite moist and don't fall apart thanks to the egg replacer and soy cheese and they taste great.