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).
- 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.