Cheddar, Bacon, and Potato Muffins
Savory vegan Cheddar, Bacon, and Potato Muffins are a terrific afternoon snack, but they’re also perfect for a grab-and-go breakfast. They’re a great companion to soups and stews, too!
Ingredients
- 1 large or two small Yukon Gold potato, about 8 ounces, cut into ½-inch dice
- 1 cup almond or soy milk
- 2 tablespoon apple cider vinegar
- 1½ cups whole-wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup applesauce
- ½ cup crumbled, cooked tempeh bacon
- ½ cup shredded non-dairy cheese
- 2 scallions chopped
- 2 tablespoons chopped fresh chives
Instructions
- Position a rack in the upper third of the oven and preheat the oven to 350°F. Lightly oil the cups of a muffin pan or line it with paper liners.
- Add the diced potatoes to a medium-sized pot with enough water to cover them plus an inch. Add a pinch of salt to the water. Bring to a rolling boil and cook the potatoes are fork-tender, about 10 minutes.
- Mix the almond or soy milk and apple cider vinegar together and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- Pour the non-dairy milk and apple sauce into the dry mixture and mix until there are no visible lumps of flour. Do not overmix. The batter will be thick.
- Carefully fold in the potato, tempeh bacon, non-dairy cheese, scallions and chives.
- Divide the batter among the muffin cups, filling them ¾ of the way full.
- Bake until the muffins are golden brown around the edges and toothpick inserted in the center comes out clean, about 17 to 20 minutes.
- Place the muffin tin on a wire rack and allow the muffins to cool for 10 minutes before carefully removing them. Serve warm.