vegan gluten free baking

broccoli cheese muffins

Hello, muffin – what’s that you’re hiding?

Under your cheesy crispy exterior, inside your fluffy buttery crumb, I spy a hidden broccoli tree!

When I made pepperoni chili, I wanted to pair it with a muffin. I knew from the tastes as it simmered all day that this chili was going to be epic – I needed an equally knock your socks off muffin to accompany it.

broccoli cheese muffins

The recipe I found is epic, this I guarantee.

The flavor is buttery and cheesy and if comfort was a flavor, I’d say that too.

These are crispy yet soft, light yet substantial. The extra fun is a full tree of broccoli inside each muffin - always a popular trick.

broccoli cheddar muffins

The original recipe is the genius of Kate from Food Babbles.

The changes I made:

full trees of broccoli inserted into muffin rather than chopped broccoli mixed in

apple cider vinegar + coconut milk in place of buttermilk

gluten free all purpose flour, plus 1/2 teaspoon xanthan gum

vegan cheddar cheese, flax egg

See full recipe here.

broccoli cheese muffins

and then make these muffins as soon as it is possible.

 

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Fluffy.

Furry buddy.

On the porch.

Fluffy chases the other doggies.

On the path.

Back in college, Jason’s band opened up for Ween. I love Ween – I wish I had known him then! Ween is coming to Portland and Bend soon, and we are trying to get our hands on some tickets. They sold out fast.

These muffins are a new recipe for me, and I was very happy with how they turned out – fluffy and light. We each had one after dinner, and I ended up singing Ween’s Fluffy for the rest of the night. :D

These could also be frosted and called cupcakes, using a vegan buttercream and then dipping them into more coconut flakes.
If Portland gets more snow I’ll do this!

coconut muffins

3/4 cup coconut flour
1/4 tapioca flour
1/2 teaspoon sea salt
1/4 teaspoon baking soda
4 eggs (Ener-G egg replacer)
1/2 cup oil (grapeseed)
1/2 cup agave
1 tablespoon vanilla
1/3 cup coconut flakes, unsweetened
pecan halves, as tasty garnish, optional

Mix all dry ingredients. In separate bowl, prepare egg replacer. Add agave, oil and vanilla, combine. Blend wet and dry ingredients, add coconut. Spoon into prepared muffin tins/cups, 3/4 full.

Bake @ 350 for 12 minutes (mini muffins, makes 15) or 20 minutes (regular muffins, makes 8).

I doubled the recipe to make many mini fluffy muffins, and two mini fluffy loaves.

Penny – get Fluffy back on the porch.

So me and Fluffy and Penny are on the porch.

Who is your favorite band?

If you were in a band, what instrument would you play?

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