Need some inspiration for seasonal left overs? Or maybe just a twist on the classic muffin? This recipe is vegan but can be easily adapted for non-vegans by replacing the dairy-free cheese with standard cheese. A perfect breakfast or lunch alternative.
Pre-heat the oven to 180 degrees C.
Place a non-stick pan on medium heat and melt one teaspoon of coconut oil. Add the thinly sliced onion and garlic and lightly fry until golden (approximately 6-8 minutes).
Pour the flour, baking powder, bicarbonate of soda, baking powder and nutritional yeast into a large mixing bowl and combine all of the ingredients together.
Melt the coconut oil and pour it over the dry ingredients alongside the milk and stir.
Chop about 150g of the cranberry cheese and mix it with the muffin batter, add the fried onion and garlic, dried parsley, salt and pepper and mix together.
Use silicone muffin cases and spoon the batter in each and place extra cheese on top. Then bake for approximately 17 minutes.
Remove from the oven and let the muffins cool for approximately 30 minutes before removing from the cases.
This recipe can easily be adapted as non-vegan by swapping to dairy ingredients.
This recipe was created for us by Tiago from The Healthy Beard. Tiago focuses on delicious plant-based recipes. He enjoys creating recipes that are not only healthy but also easy and quick to make. You can find him on instagram and twitter where he posts daily breakfast, lunch and dinner ideas.