baking vegan muffins. Sylvia on the other hand has been begging me to let her bake a favourite cheese and tomato muffin recipe that she made at her school kitchen garden program. As I had not had eggs on hand, I told her we could make an eggless version. Later when I had some vegan bio cheese on hand, I tried a completely vegan version and we all loved these just as much.
Healthy Vegan Fridays #148. This will be the last week of one of my favourite blog events.. It was started in 2012 by Carrie on Vegan (now Carrie on Living), Everyday Vegan Girl and Veggie Nook. Since then it has hosted by a variety of bloggers including Green Thickies, Hello Veggy, Herbivore Triathlete, and Vegan Dollhouse.
Most recently it has been hosted by Kimmy of Rock My Vegan Socks, who has hosted for over 3 years, and Mary Ellen of VNutrition. It has been a pleasure to get to know Kimmy and Mary Ellen. However bloggers change and these lovely hosts have decided to hang up their boots and call it a day. Many thanks to Kimmy and Mary Ellen for all the wonderful food they have shared; for their welcoming and generous spirits; and for all the time and work they have put into the event. I will miss the event but hope to still keep in touch.
More cheesy vegan baking on Green Gourmet Giraffe:
Buffalo cauliflower sourdough pizza with tofu blue cheese (v)
Cheeze crackers (v)
Sourdough polenta cheese bread (v)
Sweet potato and cheeze scones (v)
Sweet potato, feta and sauerkraut muffins (v)
Tofu feta, olive and sun-dried tomato muffins (v)
Cheese and parsley muffins
Adapted from Green Gourmet Giraffe
Makes 12 muffins
1 cup white self raising flour
2/3 cup wholemeal plain flour
2/3 cup grated cheddar cheese
1 tsp baking powder
1-2 tbsp finely chopped parsley
1/4 tsp salt
1 cup soy milk
1/3 cup olive oil
Preheat oven to 200 C and grease a 12 hole muffin tin. Mix the flours, cheese, baking powder, parsley and salt in a medium large bowl. Lightly whisk together milk and oil. Pour into the flour mixture and gently mix until combined. Spoon into muffin holes and smooth the tops a little (or you will get the rustic look). Bake for 20-25 minutes or until a skewer inserted in the middle comes out clean. Cool on a wire rack and store in an airtight container.
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