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Cheesy Eggless Muffin Recipe

"Explore the Vegetarian Chef in YOU!"

In your vegetarian kitchen, our cheesy eggless muffin recipe is another fabulous addition to brunch, breakfast or Sunday Night Supper.

Ingredients:

  • 2 Cups Unbleached White Flour
  • 1 Tbs. Organic Vegan Sugar
  • 1 Tbs. Aluminum Free Baking Powder
  • ½ tsp. Sea Salt
  • 1 Cup Milk
  • ¼ Cup Canola or Corn Oil
  • 1½ tsp. Ener-G Egg Replacer or OrgraN No Egg
  • 2 Tbs. Spring or RO Water
  • 1 tsp. minced Parsley
  • 2 Tbs. finely sliced Green Onion
  • 2 Tbs. Minced Red or Orange Bell Peppers
  • 1 tsp. Granulated Garlic
  • 1 Cup shredded Cheddar Cheese
  • 1 Tbs. prepared Dijon Mustard

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Directions:

Preheat oven to 350º

  1. Mix dry ingredients
  2. Create a well
  3. Pour in the milk, egg-replacer mixture and oil all at once
  4. Add cheese, mustard, peppers and herbs.
  5. Stir only to mix and moisten the batter which should be lumpy and not smooth
  6. Use an ice cream scoop to portion the batter
  7. Bake 20 - 25 minutes until golden
  8. Remove muffins from muffin tin at once
  9. Serve hot or set on a rack to cool

If you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

Gilding the Lily: For a finished touch put a sprinkle of Shredded Cheese on top of each muffin before baking.

Recipes by Chef Bette


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