Monday, April 16, 2012

Spinach & cheese scoffins



Savory vegan cheese and spinach go together like salt and pepper. Great for breakfast or served beside a hot bowl of soup. These are a cross between a muffin and scone...a scoffin!


Spinach & cheese scoffins
Makes 12

2 cups flour
1/4 cup nutrional yeast
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 tsp garlic powder
1 tsp onion powder
1 1/2 cups non dairy milk
1 tsp apple cider vinegar
1/3 cup sunflower oil
1 egg replacement ( flax or Ener-G)
1 cup fresh chopped spinach
1/2 cup vegan cheddar cheese
1/4 cup fresh chopped green onion

Preheat oven to 350
Mix dry ingredients in a bowl
Whisk together wet ingedients.
Combine. Stir. Scoop into greased muffin tin.
Bake for 23 minutes or until done.


11 comments:

  1. The word scoffin always makes me giggle.
    But these are nothing to scoff at! (sorry, bad joke)

    In all seriousness, these look delicious :)

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  2. I always like to make the recipes before commenting and I'm returning to say I really enjoyed this! They were surprisingly mild in flavor considering the onion and garlic powder with green onions. We ate them for breakfast, but I admit they were a perfect match for the curried butternut squash soup I just had for lunch; it might become a permanent pairing! Thank you for sharing!

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  3. Thanks Melanie. I am so glad you liked them:)

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  4. I very much agree with the wise lady who wrote simply YUM!

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  5. I just made these last night and they were delicious! Even all the none vegans loved them. They were gone within 10 minutes of being out the oven. I I'll definitely be making these again. Thank you!

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  6. Should these be refrigerated if we're eating them over the next day or two?

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  7. I've made these twice now, and they are COMPLETELY amazing! My new favorite breakfast. :-)

    I subbed red onion (finely chopped) for the green onion, since I didn't have any, and that came out well too.

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