As I attempted to use up the rest of my Daiya Swiss, I made a second batch of the cheesy muffins using the suggestions I made at the end of the original recipe. I’m so glad I made the changes I mentioned, the revised recipe is below so you can all try it, too!
Basically, I used MORE. I added a 1 Tbsp Bacony Bits to the batter, an extra 1/2 Tbsp horseradish sauce, doubled the salt, added liquid smoke, and used almost twice the mozzarella in the batter, and added just a little garlic powder. And I divided all the batter between six muffin tins so they were nice and big. One thing I used LESS of – sugar.
Unfortunately I ate all the muffins before I had a chance to take a new picture, so just image these muffins are even bigger and cheesier! And whatever you do, don’t count calories today 🙂
The original recipe was great, but these are really great. Sometimes less is not more. Sometimes more is more. Try more this time.
Bac’n and Swiss Cheesy Muffins
1 C flour
2 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/8 tsp garlic powder
optional: 1 tsp nutritional yeast
1/2 C mozzarella shreds
1/2 C plain unsweetened almond milk
1/8 C oil
2 Tbsp vegan horseradish sauce/mayo
1/2 tsp hickory liquid smoke
Ener-G Egg Replacer, equivalent to 1 egg
1 Tbsp Bacony Bits, plus more for topping
2 slices Daiya Swiss-style Slices
Preheat oven to 400.
Line a muffin tin for six muffins and set aside.
In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, and optional nutritional yeast. Stir in mozzarella shreds. Add milk, oil, horseradish sauce, liquid smoke and egg replacer, stirring just enough to combine (it’s okay to have lumps). Gently stir in Bacony Bits.
Divide batter evenly to fill lined muffin tin. Sprinkle the tops liberally with Bacony Bits. Tear Swiss slices into pieces and cover the tops of each muffin.
Bake at 400 degrees for 20 – 25 minutes. The cheese should be browned nicely when done.