Vegan Bacon & Swiss Offering #2: Cheesy Muffins

Turns out anything I can imagine doing with Swiss cheese, someone else already thought of. On one hand it makes me feel pretty lame, on the other hand at least I can easily find a recipe. For these muffins I used a recipe from our old school Pillsbury cookbook, but I halved it to make just six muffins. Oh, and then changed a bunch of the ingredients to make it vegan, of course 🙂 Preheat your oven to 400.

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To begin: 1 C flour, scant 1/8 C sugar, 1 1/2 tsp baking powder, 1/4 tsp salt. I also added 1 tsp nutritional yeast, optional. Mix the dry ingredients together,

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then get out some vegan cheese. Most mild vegan cheeses, like the Follow Your Heart brand, really taste alike and it almost doesn’t matter if you use mozzarella or cheddar. Or you could just use a slice or two of the Swiss.

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You will need about 1/4 C. Stir it into your flour mixture.

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1/2 C milk (alternative), 1/8 C oil, 1.5 Tbsp vegan horseradish sauce. You will also need Ener-G Egg Replacer equivalent to one egg.

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Add to your dry ingredients.

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Stir, just until all the dry ingredients are moistened.

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There will be lumps. That’s okay.

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Line a muffin tin. Fill 2/3 of the way – if you have extra batter, divide it between the muffins.
Now you need your Daiya Swiss style slices, and Pig Out bacony bits.

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Sprinkle the bacony bits liberally.

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Take a slice of cheese…

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Fold in half, then fold it again. Now you have nice little quarter pieces.

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The quarter piece will not quite cover the top of the muffin, so you’ll need to rip up some smaller pieces, too.

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Bake at 400 for 20 – 25 minutes. Mine were in for 22.

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The cheese should be bubbly and browned. If you test the muffins with a toothpick, it may not come out clean because the cheese in the batter makes them extra moist.

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P.S. My sister got me these silicone baking molds years ago, and I finally used them for the first time.

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The muffins slide right out, it was wonderful. They’re super easy to clean, too – and they’re pretty!

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Cheesy muffins are wonderful. A few tips, though:

1. I didn’t divide the extra batter and add it to these muffins, I thought I’d be smart and get an extra muffin or two out of it. But…these muffins have no muffin top! So. Don’t be greedy like me.

2. Don’t be stingy with the bacony bits. Next time I might add some to the batter.

3. You may want to cut way down on the sugar, and add a bit more salt. I found these just a tiny bit sweet for something that’s supposed to be savory, although…I still ate every single one of them. In one night.


Vegan Bacon & Swiss Grilled Cheese HERE

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