If you're looking for a savoury snack perfect for on the go, you need to try these cheese and red pepper muffins! These almost taste like a cross between a cheese scone and pizza! I'm obsessed.
I've teamed up with Bute Island Foods on this recipe, using their vegan mature cheddar shreds to make these extra cheesy and delicious. I also added a tiny bit of chilli so they had a great mixture of flavours alongside oregano, basil and rosemary.
These are such a great snack to take to work with you or even for lunch for the week. I also recommend making these the day before you plan on eating them purely so the cheese can harden and they can cool overnight.
Bute Island offer a huge range of vegan cheeses on their website, ideal for so many recipes! and since Christmas is coming up, they would make for a delicious cheese board (I know I'll be doing this!)
If you need a little bit more inspiration as to what you can do with vegan cheese, check out some of my other recipes with Bute Island, savoury and sweet!
- 1 Hour Cinnamon Rolls with Cream "Cheese" Icing
- Soft Pretzel Bites and Cheesy Dip
- Vegan Cheese & Ham Puff Pastry
- Buffalo Cauliflower Bbq Pizza
- Creamy Cajun "Chicken" Pasta
- White Chocolate Gingerbread Truffles
- SAVOURY CHEESE & RED PEPPER MUFFINS -
Makes: 12 Prep Time: 10 mins Cook Time: 35 mins
You will need:
- 150ml vegan soya single cream
- 2 vegan eggs (I use Orgran egg replacement)
- 100g vegan butter
- 2 tsp garlic
- 150g Bute Island Mature Cheddar Shreds
- 3 tbsp pine nuts
- 2 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp dried basil
- 2 tsp dried chilli flakes
- 1 large red bell pepper, sliced and chopped into small pieces
- 300g self-raising flour
Method -
1. Preheat the oven to 180C and line a muffin tray with 12 muffin cases.
2. To a large mixing bowl/stand mixer, add the vegan butter, vegan cream and garlic. Mix until smooth. Add the vegan eggs. Mix again.
3. Stir in the mature cheddar shreds, pine nuts, oregano, rosemary, basil and chilli flakes. Mix well.
4. Chop up the red bell pepper into really small chunks before folding them into the mixture.
5. Gradually add in the flour, mixing as you go. The mixture will be very stodgy, but this is fine!
6. Fill each muffin case with the mixture, this should spread evenly between the 12 cases, making sure you leave a tiny gap so that they have room to grow without spilling over the top of the cases.
7. If you have any cheese shreds left spare, sprinkle a small amount on top of each muffin before placing them in the oven.
8. Cook the muffins for 35 - 40 mins.
9. Once cooked, place the muffins on a cooling rack and leave them to cool for around an hour or overnight. Leaving them overnight gives the best result as it allows the cheese enough time to harden and the flavours are stronger once cooled.
You can find Bute Island Foods mature cheddar shreds here. Check out their other products here.
Do you prefer savoury or sweet foods?
Love Always,
Shannon x
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