Mortadella & Sundried Tomato Muffins
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A sweet and savoury starter or snack that tastes amazing with a nice glass of wine. This recipe uses our dairy free Grated Cheddar style Sheese, and vegan Mortadella.
Mortadella & Sundried Tomato Muffins
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- Prep Time
- Makes approx 8 - 9 large muffins
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- Cook Time
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- Serving
Ingredients
- 3 cups plain white flour
- 3 tsp dried coriander
- 3 tsp garlic powder
- 2 tsp baking powder
- Salt and pepper to taste
- 1 jar sundried tomatoes (chopped)
- ½ cup oil (I used the oil from the sundried tomatoes)
- 1 cup salt-free vegetable stock
- 1 ½ cups dairy-free milk
- 1 block of Bute Island Cheddar style sheese (grated)
- 160g Vegan Mortadella (chopped)
Directions
- Begin by pre-heating the oven to 180C degrees.
- Using a large mixing bowl, pour the dry ingredients together to mix all of the flavours together.
- Pour the oil, vegetable stock and dairy-free milk and mix to form the muffins batter.
- Add the chopped sundried tomatoes, chopped mortadella and some of the grated cheese and combine with the batter (save some cheese to sprinkle before placing in the oven).
- Pour the batter in greaseproof muffin cases, sprinkle some grated cheese and place in the oven to bake for 25 minutes.
- Remove from the oven and allow them to cool for approximately 15-20 minutes and enjoy.
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THESE SHEESE PRODUCTS
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