Vegan Mushrooms & Mozzarella Muffins
Savory mushroom muffins with vegan mozzarella and herbs.
Equipment
- Mixing bowl
- Spatula
- 13-14 Muffin silicone molds
- Baking Tray
- Saute pan
Ingredients
- 240 Grams Whole spelt flour 2 Cups
- ½ Tsp Baking soda
- 1 Tsp Baking powder
- 60 Grams Olive oil or Grapeseed oil ¼ Cup
- 1 Tbsp. Apple cider vinegar
- 300 Grams Plant milk 1¼ cup, I used soy milk
- 200 Grams Champignon mushrooms Sliced
- 1 Yellow onion Chopped
- 1 Tbsp. Fresh thyme
- 3 Tbsp. Chopped parsley
- 150 Grams Grated vegan mozzarella
- 1 Tsp Salt
- 1 Tsp Black pepper
- 1 Tsp Garlic powder
Instructions
- Preheat oven to 170 ° C
- Heat a little oil in a pan and sweat the mushrooms, thyme and chopped onion together for about 5 minutes. Season with salt, pepper and garlic powder. When ready, turn off the heat and set aside.
- In a bowl, mix the flour, baking powder, baking soda, oil, vinegar, and soy milk and mix to obtain a uniform batter.
- Add the sauteed mushrooms, parsley, and vegan mozzarella to the batter and mix.
- Arrange silicone molds over a baking tray, and pour into each bowl 2-3 tablespoons of the batter. Garnish with a little parsley on top.
- Bake in the oven for 20-30 minutes, depending on your oven, check at the end of baking if it is ready with a toothpick in the center of the muffin. If the toothpick is not wet it is ready. You may have bits of melted cheese and that's fine.