These light savoury muffins are an attractive breakfast or weekend brunch treat. The pine nuts add texture, crunch and a warm nutty flavour – perfect with the earthy flavour of the mushrooms. Serve them freshly baked and warm to enjoy them at their best.
This recipe is an extract from Vegan Cookbook by Tony and Yvonne Bishop-Weston (9780754834441 ©Lorenz Books 2019).
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- Apple cider vinegar 30ml/2 tbsp
- Bicarbonate of soda 10ml/2 tsp
- Plain flour 250g/9oz
- Baking powder 15ml/3tsp
- Mixed mushrooms 150g/5oz
- Vegetable oil 90ml/6 tbsp, for frying
- Cayenne pepper large pinch
- Ground mace large pinch
- Pine nuts 75g/3oz
- Plant milk 90ml/6 tbsp
- Dairy-free margarine 75g/3oz, melted
Discover more delicious vegan recipes
This recipe is an extract from Vegan Cookbook by Tony and Yvonne Bishop-Weston (9780754834441 © Lorenz Books 2019). This colourful publication is a comprehensive practical reference to vegan food and eating, with advice on ingredients, nutrition and over 140 deliciously healthy recipes.