Name: Cheese & Spinach Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 150g baby spinach; 200g self-raising flour; 3 tbsp nutritional yeast (nooch); 1 tsp mustard powder; 1 tsp sweet smoked paprika; 1/2 tsp fine sea salt; freshly ground black pepper; 175ml almond milk (or any non dairy milk); 25ml olive oil; 1 flax egg (Mix 1 tbsp ground flax seed with 3 tbsp warm water, whisk and then leave in fridge for 15 mins); 75g grated vegan cheese

AuthorJen BookerDifficultyIntermediate

Sue Quinn recipe from the amazing book 'Easy Vegan'
These are good to dip in soup, as a general snack or for breakfast!

Yields1 Serving

Prep Time10 minsCook Time25 minsTotal Time35 mins

150g baby spinach

200g self-raising flour

3 tbsp nutritional yeast (nooch)

1 tsp mustard powder

1 tsp sweet smoked paprika

1/2 tsp fine sea salt

freshly ground black pepper

175ml almond milk (or any non dairy milk)

25ml olive oil

1 flax egg (Mix 1 tbsp ground flax seed with 3 tbsp warm water, whisk and then leave in fridge for 15 mins)

75g grated vegan cheese

Heat oven to 190

Line a muffin tray with muffin cases (spray some oil in the bottoms to stop them sticking)

Put the spinach in the pan with a plash of water and wilt for a minute

Drain squeeze dry and chop up

Mix the flour, 2 tbsp of the nooch, mustard powder, paprika and salt and pepper in a bowl

In another bowl mix together the milk, oil and flax egg.

Mix the wet ingredients into the dry and then fold in the cheese and spinach

Spoon into the cases and top with nooch

Cook for 20 mins

Yummy served warm

Ingredients