Stubborn as ever, the lack of spring vegetables and 30-degree sunshine doesn’t deter me from celebrating the premature arrival of the new season. Besides, the tiny buds of crocuses are already beginning to peer up from the tender, half-frozen earth, and that’s reinforcement enough for me.
Turning to the only edible that’s is reliably and unfailingly available so early in the season, the fridge has been stocked to the brim with fresh herbs. Mint, parsley, dill, basil, and cilantro; I don’t think there have ever been so many choices of flavorful greenery on hand at one time.
Because everything is better in cute little individual portions, I fashioned my bread into muffins, while bumping up the herb content to accommodate my vast selection. A cross between a light muffin and a fluffy biscuit, even I was impressed with how well this off-the-cuff adaptation came out. Add in rich, cheesy cheddar flavor, and you’ve got yourself a winning combination.
Both hearty and light, thanks to that vibrant herbal addition, these muffins managed to strike that fine balance between seasons that I’m still struggling with myself. Any combination of herbs would likely work just as well, so don’t be afraid to switch it up if you don’t have these exact greens on hand.
Cheddar Herb Muffins
A cross between a muffin and a biscuit, both hearty and light, fresh herbs balance out rich cheesy flavor in this savory vegan treat.
Ingredients
- 1 Cup Unsweetened Non-Dairy Milk
- 1/3 Cup Olive Oil
- 1 Teaspoon Apple Cider Vinegar
- 1 3/4 Cups All Purpose Flour
- 1 1/2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Smoked Paprika
- 1/4 Teaspoon Freshly Ground Black Pepper
- 4 Ounces (1 Cup) Vegan Shredded Cheddar
- 1/3 Cup Chopped Scallions
- 1/4 Cup Chopped Fresh Basil
- 3 Tablespoons Chopped Fresh Dill
- 1/2 Cup Chopped Walnuts, Toasted
Instructions
- Preheat your oven to 375 degrees, and lightly grease 9 – 12 medium muffin tins.
In a large measuring pitcher, combine the non-dairy milk, oil, and vinegar. Stir well, and let sit for at least 5 minutes for the milk to curdle. - Meanwhile, in a separate bowl, whisk together the flour, baking soda and powder, salt, paprika, and pepper, making sure that all of the ingredients are distributed evenly throughout the mixture. Add in the cheese, chopped herbs, and walnuts, and mix well.
- Pour the pitcher of wet ingredients into the bowl of dry, and use a wide spatula to bring the two together, stirring as few times as possible to create a mostly smooth batter. A few lumps are just fine, and certainly beat an over-mixed, tough dough.
- Scoop the batter into your prepared muffin tins, mounding it up in the centers. Depending on how large you want you muffins, fill the tins either just to the top, or pile the batter on well over the rim. Naturally, I like my muffins big and bountiful, so I got fewer out of the mix.
- Move your muffin tin into the oven, and bake for 16 – 20 minutes, until a toothpick inserted into the centers comes out clean and dry. If the muffins seem slightly pale at that point, just run them under the broiler for 1 – 3 more minutes, until nicely golden brown.
- Let rest in the tins for 10 minutes before transferring to a wire rack to cool completely. Serve warm or toasted, along side a hearty bowl of soup, stew, or just with a faint smear of buttery spread.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 202Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 11mgSodium: 274mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 6g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.