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Recipe Details

Makes approx 8 – 9 large muffins

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 printable download



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)
Cooking Method

  • 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.

You will need

These Sheese Products


Grated Mild Cheddar Style


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