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.


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

    In all seriousness, these look delicious :)

  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!

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

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

  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!

  6. Oooo, those look yummy.

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

  8. 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.

  9. Just found this recipe and made it - didn't have any spinach so added in ten chopped kalamata olives as well as some mustard powder. Munching on my third one for lunch!