Dillicious Herb-Stuffed Muffins

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.


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.

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