A few years ago, I borrowed a book on muffins from the library. Towards the end, they included a few savoury recipes. I was intrigued, but my preconceptions about muffins kept holding me back. My whole life, muffins had been sweet. I knew when to eat them, and what to eat them with. And so I’d end up making some fruity muffin, again… But no more!
I decided that it was time for me to shed my muffin prejudices. And the truth is these garlicky gems really won me over! They’re super simple and can be easily made just before a meal. Then serve them like biscuits, warm and fresh from the oven… I can’t wait to experiment with add-ins and new flavour combinations!
If you try this recipe, snap a picture and tag me @themisfitbaker on Instagram. I’d love to see how your’s turn out! 😃
So, savoury muffins? Yay or nay?
Savoury Garlic Muffins
Recipe Type: bread/side
Makes: 8 muffins
- 2 cup All-Purpose Flour
- 3 tsp Baking Powder
- 2 tbsp Nutritional Yeast
- 2 tsp Granulated Sugar
- 1 tsp Granulated Garlic
- 1/2 tsp Salt
- 1 cup Plain Non-Dairy Milk (I used unsweetened almond)
- 1/4 cup Vegan Mayonnaise (I used Vegenaise)
- 2 tbsp Vegan Butter (I used Earth Balance)
- 1/4 tsp Granulated Garlic
- 1/4 tsp Dried Oregano
- 1/4 tsp Dried Parsley
- Vegan Parmesan (for sprinkling)
make the topping:
Melt the vegan butter. Stir in the garlic, oregano, and parsley. Set aside.
make the muffins:
Preheat oven to 350°F and grease a muffin tin.
Whisk together the flour, baking powder, nutritional yeast, sugar, garlic, and salt. Set aside.
Whisk together the milk and mayonnaise until thoroughly combined. Add to the flour mixture and stir until just combined (don’t over mix). Spoon the batter into the tin, filling wells to about 3/4 full (you should have about 8 muffins).
Bake for 12 – 15 minutes, until an inserted toothpick comes to clean. Immediately brush the tops of the muffins with the topping and sprinkle with vegan parmesan.
Allow to cool for 5 minutes before removing from the tin.
Best served fresh and warm from the oven.