Vegan Savory Mushroom Muffins
Do you have some mushrooms left in the freezer but feel like mushroom pie is sooo last season? Try baking these savory mushroom muffins instead! They are flavorsome and moist thanks to Fazer Aito Oat Cuisine Taste of Cheese, and go perfectly as an evening snack or a savory treat at a party. The recipe is dairy-free and vegan.
Prep time: about 30 minutes
- 2 dl mushrooms from the freezer, chopped
- 1 onion, chopped
- oil for cooking
- 1/2 tbsp soy sauce
- 4 dl all-purpose flour
- 1 dl rolled oats
- 1,5 tsp baking powder
- 1/2 tsp salt
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2,5 dl Fazer Aito Oat Cuisine cheese flavored
- 1 dl neutral oil
Put the mushrooms from the freezer into the refrigerator the night before or a few hours before baking.
Preheat the oven to 200 Celsius and prepare the muffin pan with 10 paper forms.
In a hot pan, cook the chopped mushrooms until the extra liquid has evaporated. Set the mushrooms aside for a moment.
Cook the chopped onion with oil and add the mushrooms. Mix the soy sauce to the onions and mushrooms and cook in low heat for about a minute.
In a bowl, mix the flour, oats, baking powder, salt, thyme and rosemary. Add the Aito Oat Cuisine, oil, cooked onions and mushrooms and mix until the batter is smooth.
Spoon the batter into the paper forms about ¾ full. Bake in the oven for 20-25 minutes or until the muffins are golden brown.
Enjoy the muffins plain or with some vegan butter or cream cheese.