Spiced muffins
The book people are back! I bought a vegan recipe book (no I’m not vegan!!!) to try different recipes and cooking techniques.
Vegan Cakes and Other Bakes, by Jérôme Eckmeier and Daniela Lais
I have found a number of recipes that I wanted to try. These spiced muffins were made on Wednesday night after work. They are made with tofu, onion and flour with paprika. They were pretty easy to make.
If I am being honest, at first I was underwhelmed by the taste. All I could taste was salt and baking powder. I have had a lingering cold for over a week now, so my sense of smell and taste has been altered. So I felt disappointed with the outcome. It did not stop me posting them on Instagram but I did not take them into the work lunch that I had originally made them for. I left them at home planning to throw them away in the evening. However when I called Nacho as I left work, he told me he had just eaten some amazing muffins that he found in the kitchen. He thought they were delicious, so tasty and spicy! I was surprised. So, I have not condemned them to the circular file. Nacho has continued to eat them for breakfast lunch and dinner.
I might make them again with sweet potatoes because I think I might identify more with a familiar taste. And also still have half a block of smoked tofu that I wanted to experiment with putting in a salad. All is not lost…
Ingredients
100g ( 3 1/2 oz) smoked tofu
1 red onion
3 tbsp rapeseed oil, for frying
200g (7 oz) spelt flour
1 tsp baking powder
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp of sweet paprika
150g (5 1/2 oz) vegan margarine
3 1/2 tbsp unsweetened soya milk
Method
- Finely dice the tofu and the red onion. Heat the rapeseed oil over a moderate heat in a non-stick pan. Saute the tofu and onion.
- Preheat the oven to 180oC (350oF/Gas 4). Put paper cases into the moulds of a muffin tray. In a large bowel, combine the flour with the baking powder and the spices. Add the margarine in little blobs and rub in with your fingers. Gradually incorporate the soya milk milk followed by the onion and tofu mixture.
- Transfer the mixture into the muffin cases and bake in the centre of the oven for 20 – 25 minutes, until an inserted skewer comes out clean. Remove from the oven. The muffins can be eaten hot or cold.
