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).
- 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
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.