25 January 2011

No Meat Zone Recipes: Vegan Savory Cheddar & Chive Muffins


The first time I made these, I made 4 batches. They’re so unbelievably yummy! We prefer them for breakfast.

This recipe makes about 9 muffins, which I’ve found to be the perfect amount.

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons salt
  • 4 tablespoons earth balance vegan butter—cold & chopped
  • 3 tablespoons fresh chives or dried (if using dried, put in a separate bowl & dribble water over them to enliven them a bit & gently squeeze out excess water)
  • 1 Cup Galaxy Nutritional Foods Rice shreds (cheddar flavor)
  • ½ Cup milk of your choice
  • *a pinch of tarragon tastes lovely in these, but it’s not necessary.

1. Preheat your oven (I don’t because I’m at a higher elevation) to 350 F

2. In a large bowl, mix together flour, baking powder & salt. Then, take your chopped cold butter & work it into the flour mixture with your fingers, squishing & mixing.

3. Add your chives, cheese & milk & mix well.

4. Divvy your batter into well-greased muffin tins or use cupcake liners.

5. Bake at 350 for 20-25 minutes, or until tops are golden. They will feel squishy because of the cheese, so don’t overcook them!

6. Eat & Enjoy!

Kelly Beth | @veganbotanicals
Kelly Beth is a smiley vegan herbalist and wanderer, and currently resides in Boulder, Colorado with her fiancé and kitty (kitty face). She created twig & leaf botanicals, a vegan & organic herbal apothecary 3 years ago to bring healthy, plant-based alternatives to mainstream medicine and home care. Follow Kelly Beth on her blog and Facebook.

Photo credit: Kelly Beth