Dillicious Herb-Stuffed Muffins

Dill muffins by Debbie Adler from Sweet Debbie's Organic Treats

Here’s a savory muffin with all the most vibrant herbs your spice rack or garden can hold. My favorite is dill. Its fragrance and flavor enhance any dish. And with the additions of rosemary, thyme, and oregano, this muffin smacks of a garden Alice Waters might have planted. Recipe contributed by Debbie Adler, from Sweet Debbie’s Organic Treats: Allergy-Free & Vegan Recipes from the Famous Los Angeles Bakery.* ©2013 Harlequin books, reprinted by permission. Photo by Carl Kravats.

  • 1 small cauliflower (about 12 ounces), cut into small florets
  • 1 cup unsweetened plain rice milk
  • 1 teaspoon apple cider vinegar
  • 2 cups all-purpose gluten-free flour
  • 3 teaspoons minced fresh dill, or 1½ teaspoons dried dill
  • 2 teaspoons fine dried rosemary
  • 2 teaspoons dried thyme
  • 2 teaspoons minced onion
  • 2 teaspoons sodium-free baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon dried oregano
  • ½ teaspoon guar gum
  • ½ teaspoon chili powder (optional)
  • ½ teaspoon fine sea salt
  • ¼ cup grapeseed oil
  • ¾ cup shredded vegan soy-free cheddar cheese (I use Daiya)

Topping

  • 1 tablespoon dried dill

Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper baking cups.

Steam the cauliflower florets for about 15 minutes, or until tender. Transfer the florets, a few at a time, to a potato ricer and push them through into a medium-size bowl. This will give you lump-free cauliflower puree.

Mix together the rice milk and vinegar in a measuring cup.

Whisk together the flour, dill, rosemary, thyme, onion, baking powder, baking soda, oregano, guar gum, chili powder, if using, and salt in a large bowl. Make a well in the middle.

Add the cauliflower puree, rice milk mixture and grapeseed oil, and stir until the liquid is absorbed and the batter is smooth. Fold in ½ cup of the cheddar cheese.

Spoon the batter into the prepared muffin tin, dividing it evenly. Each cup should be about three-quarters full. Top each with the remaining ¼ cup of cheese. Dust the top of each with a sprinkling of dill.

Bake the muffins for 18 to 20 minutes, or until they are a light golden brown and bounce back slightly to the touch. Rotate the muffin tin from front to back halfway through baking. Transfer the muffin tin to a wire rack and let sit for 10 minutes before removing the muffins to cool completely.

Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

image_pdfimage_print

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>