Cheese & Spinach Muffins

By Jen Booker

January 15, 2017

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

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 10 - 12 muffins

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

Directions

1Heat oven to 190

2Line a muffin tray with muffin cases (spray some oil in the bottoms to stop them sticking)

3Put the spinach in the pan with a plash of water and wilt for a minute

4Drain squeeze dry and chop up

5Mix the flour, 2 tbsp of the nooch, mustard powder, paprika and salt and pepper in a bowl

6In another bowl mix together the milk, oil and flax egg.

7Mix the wet ingredients into the dry and then fold in the cheese and spinach

8Spoon into the cases and top with nooch

9Cook for 20 mins

10Yummy served warm

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