"Cheddar" Herb Muffins
1 Cup Unsweetened Non-Dairy Milk
1/3 Cup Olive Oil
1 Teaspoon Apple Cider Vinegar
1 3/4 Cups All Purpose Flour
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Smoked Paprika
1/4 Teaspoon Freshly Ground Black Pepper
4 Ounces (1/2 Package) Daiya Cheddar Style Shreds
1/3 Cup Chopped Scallions
1/4 Cup Chopped Fresh Basil
3 Tablespoons Chopped Fresh Dill
1/2 Cup Chopped Walnuts, Toasted
Preheat your oven to 375 degrees, and lightly grease 9 - 12 medium muffin tins.
In a large measuring pitcher, combine the non-dairy milk, oil, and vinegar. Stir well, and let sit for at least 5 minutes for the "milk" to curdle.
Meanwhile, in a separate bowl, whisk together the flour, baking soda and powder, salt, paprika, and pepper, making sure that all of the ingredients are distributed evenly throughout the mixture. Add in the "cheese," chopped herbs, and walnuts, and mix well.
Pour the pitcher of wet ingredients into the bowl of dry, and use a wide spatula to bring the two together, stirring as few times as possible to create a mostly smooth batter. A few lumps are just fine, and certainly beat an over-mixed, tough dough.
Scoop the batter into your prepared muffin tins, mounding it up in the centers. Depending on how large you want you muffins, fill the tins either just to the top, or pile the batter on well over the rim. Naturally, I like my muffins big and bountiful, so I got fewer out of the mix.
Move your muffin tin into the oven, and bake for 16 - 20 minutes, until a toothpick inserted into the centers comes out clean and dry. If the muffins seem slightly anemic at that point, just run them under the broiler for 1 - 3 more minutes, until nicely golden brown.
Let rest in the tins for 10 minutes before transferring to a wire rack to cool completely. Serve warm or toasted, alongside a hearty bowl of soup, stew, or just with a faint smear of buttery spread.
Makes 9 - 12 Muffins
©Hannah Kaminsky http://www.bittersweetblog.com