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Recipe: mushroom and pine nut muffins

  • Make 6-8 large muffins
  • A little tricky

These light savoury muffins are the perfect picnic companion – and they're vegan-friendly, too

Mushroom muffins from Vegan Cookbook by Tony and Yvonne Bishop-Weston

These light savoury muffins are an attractive breakfast or weekend brunch treat. The pine nuts are decorative as well as adding texture and crunch, and a warm nutty flavour. 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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Ingredients

  • 30ml/2 tbsp apple cider vinegar
  • 10ml/2 tsp bicarbonate of soda
  • 250g/9oz plain flour
  • 15ml/3tsp baking powder
  • 150g/5oz mixed mushrooms
  • 90ml/6 tbsp vegetable oil, for frying
  • large pinch cayenne pepper
  • large pinch mace
  • 75g/3oz pine nuts
  • 90ml/6 tbsp plant milk
  • 75g/3oz dairy-free margarine, melted

Method

  • Step 1

    Preheat the oven to 180ºC/350ºF/Gas 4. Lightly grease the cups of a muffin tin.

  • Step 2

    In a small bowl, mix together the apple cider vinegar and bicarbonate of soda and set aside while it bubbles.

     

  • Step 3

    In a large bowl, sift the flour and baking powder and set aside.

     

  • Step 4

    Clean and slice the mushrooms. In a frying pan, heat 75ml/6 tbsp of the vegetable oil over a medium heat. When it is just bubbling, add the mushrooms. Season with cayenne pepper and mace. Fry gently, stirring, until just softened. Scrape into a bowl and set aside to cool.

  • Step 5

    Fry the pine nuts in the remaining vegetable oil for 30 seconds. Add to the mushrooms.

  • Step 6

    Beat together the milk, melted margarine and vinegar mixture in a bowl. Stir into the dry ingredients with the mushrooms and pine nuts.

  • Step 7

    Spoon the batter into the muffin tins and bake for 25 minutes until the tops are golden.

    Cook’s tip Buy a packet of wild mushrooms for the best flavour and taste.

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.

Vegan Cookbook by Tony and Yvonne Bishop-Weston

Vegan Cookbook by Tony and Yvonne Bishop-Weston
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