vegan muffins - loopy flour mix, savory test

on

 

BIG FLUFFY VEGAN CHEDDAR–GREEN ONION–THYME MUFFINS

GF • SF • Vegan • Test batch: 10 large muffins

FLOUR & DRY

2 cups (200 g) Loopy GF flour blend
1/4 cup (20 g) nutritional yeast
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp dried thyme
1 tsp sugar 
FLAX EGG
1 TB ground flaxseed
2 1/2 TB water

WET

3/4 cup (180 g) unsweetened cashew milk or other plant milk
1 TB apple cider vinegar
1/3 cup (75 g) avocado oil or other neutral oil

ADD-INS

1/2 cup finely sliced green onion
2 TB nutritional yeast

MAKE THE FLAX EGG

Stir together:

1 tablespoon ground flax + 2½ tablespoons water

Let it sit 10–15 minutes, until thick and gelled.

PREPARE THE OVEN

Heat oven to 425°F.

Line a 12-cup muffin pan with 10 liners, leaving two cups empty.

MIX THE DRY

Whisk together: Loopy flour, nutritional yeast

  • baking powder, baking soda, salt, thyme, sugar

MIX THE WET

Whisk together: plant milk, apple cider vinegar, oil, prepared flax egg

Let that sit for about 2 minutes.

MAKE THE BATTER

Pour wet ingredients into dry.

Stir gently until the flour is incorporated.

Do not beat it.

The batter should be thick and scoopable, but not dry.

Fold in the green onions.

NOTE:

Let the batter sit for 5 minutes. Then look at it.

If it seems like very thick muffin batter, we're good.

If it looks stiff like dough, add 1 tablespoon plant milk at a time, up to 2 tablespoons.

FILL THE MUFFIN CUPS

Divide between 10 muffin cups.

Fill them very generously—almost to the top.

Mound the batter slightly.

Sprinkle the tops with a little nutritional yeast and a few green onions.

THE BIG-MUFFIN BAKE

425°F — 6 minutes

Put the muffins into the fully preheated 425°F oven.

Bake for 6 minutes.  --------  Do not open the oven.

Then reduce the oven temperature to: 350°F

Continue baking for approximately 16–21 minutes.

Start checking at 16 minutes.

They're done when: internal temp is between 200ºf-205ºf, tops are lightly golden, centers spring back when gently pressed, toothpick comes out with a few moist crumbs but no wet batter

COOL

Let them sit in the pan for 10 minutes.

Then remove them from a pan and transfer to a rack to cool longer before eating.

Let them cool at least another 20 minutes before judging the texture.

Comments

Post a Comment