Who needs chemical leavening agents when you’ve got all-natural microorganisms to be utilized instead? (i.e. yeast)
(This muffin recipe has been adapted from a sweet muffin recipe off of this website http://pureandyummy.wordpress.com/2010/11/09/cinnamon-brown-sugar-muffins/ (which had also previously been adapted from another website, joyofbaking.com’s recipe))
The recipe also called for 1 egg, which I replaced with good old mixed chia seeds (remember variety over specific colour! My post on black/sesame seeds here http://obsessivenutritioncompulsive.wordpress.com/wp-admin/post.php?post=408&action=edit ) soaked i.e. bloated and gelled up in 1 tbsp of water, still rose adequately + had a soft texture.
The original recipe also included a filling mixture of brown sugar + cinnamon which I replaced with frozen mixed veggies! (a quick and easy, healthy savoury muffin filling).
Want to go healthy with a savoury muffin? Add a mixed veggie filling (corn, peas, etc. good choice because of longer cooking time) instead of a knob of butter or cheese (okay in moderation). Super quick, easy + delicious (adds a splash of sweetness)
Yeilds 12 Muffins
1 cup all purpose flour and 1/2 cup besan flour (chickpea flour)
1/3 cup cornflour
1 tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm soymilk (100-110F; low fat is fine)
3 tbsp vegetable oil
1/2 tsp paprika, black pepper and 1 tsp mixed herbs
1 tbsp of chia seeds soaked in 1 tbsp of water
1 tbsp water room temperature
2 tsp savoury yeast flake and cornflour
frozen veggie mix (corn, peas, carrots)
In a large bowl, combine the flour, spices and salt. Dissolve the yeast in a measuring cup filled with the warmed soymilk, then stir soymilk mixture, vegetable oil, and soaked chia seeds into the flour mixture. Mix well, until very smooth. Divide the batter between 12 greased muffin cups.
While the dough rests, mix together the filling/topping mixture in a small bowl. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips or swirl it in with a spatula (make sure you get it into the dough really good),
Place pan into a cold oven, then set the oven temperature to 350F(180 degrees Celsius). Bake for about 25 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed down on. Serve warm. Leftovers can be reheated in the microwave.
*I added the BBQ sauce on top at around 5 minutes till end of cooking time. Note to self: Next time draw cute animal faces and initials.
The chickpea flour elevated the flavour of the muffins. The flour was a natural, high-protein flavouring (protein on top of the wheat flour). Chickpea/besan flour = ground up chickpeas.
Savory yeast flakes shouldn’t be missed! It really helped bring to this vegan alternative, the buttery/cheesey taste often associated with savory muffins.
Savory yeast flakes may be a bit hard to find, often only available in health foods stores, but would make a great investment for plant-based eaters. Contains essential vitamin B’s found pretty much only in animal products, and 8.4 g per 1/4 cup serving (per 65 cal)!! Extremely nutritious and delicious!