Picnic Perks: Savoury Spinach Vegan Muffins with Tomato and Cheese
Gosh is it really September? I feel sometimes I must have somehow blinked and missed the last few weeks of August as it is now September and I watch outside my window somewhat satisfied as the leaves subtilty begin to change in shade and colour and the nights get darker faster and faster.
Autumn has always been my favourite season and so I relish the opportunity to trundle through the woodlands with a basket in hand to go foraging for apples, blackberries and conker nuts and sometimes mushrooms. I’m careful as always so not to disturb the fairy rings, and tiptoe quietly so not to interrupt the birds and animals filling their larders for spring. It is a great opportunity to sit under a tree and write undistracted and I often lose track of the time listening to the sighing and singing of the wind.
But writing is often hungry work, which is why whenever I venture out I like to pack a small picnic to keep me going. Something quick and easy that can be whipped up without fuss and minimal mess.
So now that I’ve hopefully whet your appetite I’d like to provide you with another of my recipes: Vegan Savory muffins which are bursting with flavour and rich in delicious spinach which adds a vibrant green to these bite-sized portions; sure to satisfy both the plant based and typically meat-hungry appetites. A single batch can easily be doubled to make about 24 muffins, which is a great cost saver or ideal for group outings and can be easily kept in the fridge for up to a week for a simple lunch paired with salads and coleslaw or on their own as a savoury breakfast/ afternoon snack. If you don’t want to make them vegan you can simply use dairy based cheddar or mozzarella cheese; or follow one of my other recipes for some alternative moorish flavours.
Savoury Spinach Vegan Muffins with Tomato and Cheese- Serves 6 (2 each or 12 individual portions):
You will need:
1 x 12 piece muffin tin - I recommend using non stick tins as it saves on the washing up and allows you more time to enjoy tasting. Or some greased and lined tins. *Remember to use vegan dairy free spread if greasing these) A cupcake one will also do if you do not have a separate tin.
12 Muffin/Cupcake cases to preserve the shape when cooked).
1 Mixer - I use my Kenwood chef to make sure everything is very light, bubbly and smooth but you can do this by hand with a mixing bowl and metal whisk if you don’t have one).
Two mixing bowls.
Wire Cooling Rack.
Ingredients:
90 ml vegetable oil.
2 tsp ground linseed or milled flax seed (mixed with 2-3 tsp water).
375 gself-raising flour.
2 tsp baking powder.
½ tsp cayenne pepper / chilli powder.
⅓ tsp salt.
60 g nutritional yeast (I’ve used bouillon - the vegetable one is great for adding additional flavour).
165 g frozen spinach (or use 500g fresh & boil down as they always shrink to nothing when cooked).
420 ml plant milk (I used oat milk for a plain texture but you can also use hazelnut if you prefer a nuttier muffin).
6 cherry tomatoes diced up into small pieces (or a bag of frozen diced tomatoes from Tesco).
Grated vegan cheese ( I’ve used grated mozzarella style and cheddar by Violife).
Herbs for taste, I recommend parsley and basil.
Some additional linseeds or flax for the topping.
Method: For the Muffins:
1. Pre-heat oven to 190⁰C/ 375⁰F or Gas Mark 5
2. Whilst this is warming up, place your muffin cases into the muffin tin.
3. In one of the bowls, pour in the oil, linseed & plant milk & mix to combine.
4. In the other bowl, mix together the nutritional yeast, flour, baking powder, chilli powder & salt
5. Thaw the frozen spinach in the microwave for about five-six minutes & squeeze to remove excess moisture , chop it up a bit so the pieces are able to be mixed in easily (or if using fresh spinach, gently steam, squeeze out & chop).
7. Slowly add the liquid mix to the dry mix, stirring bit by bit until it's all combined. Don't over mix.
8. Add the spinach and herbs to the mix & stir to combine.
9. Repeat this step with the cheese (I used grated mozzarella style and cheddar by Violife).
10. Once mixed spoon the mixture into each muffin case and top with pieces of the cherry tomato & surplus seeds.
11. Bake for 25-30 minutes. By this time the tops should be a golden brown. Put a skewer in one of them and make sure it comes out clean. They may need an extra 5 minutes.
12. Once cooked, take the muffins out the tin and put on a cooling rack.
13. Serve when cool if prefered hotter or left in the fridge until needed.
14. If reheating simply cook them at the former temperature for up to 5/6 minutes.
Although I’ve suggested these muffins as an autumn dish they really are lovely all year round and can even be used as canapes or petit-fours for tea parties or special occasions.
I’d be curious to see your own take on savoury muffins, Please let me know in the comments and check through my blog for more vintage and traditional recipes; including those which are adapted especially for plant based diets :) I’ll be adding further flavours to my blog so be sure to check back as I try to post regularly.
Have a beautiful day.
Emmalena x
