BOOKING AN OVERNIGHT stay at a lovely little Bed and Breakfast in the Bay of Plenty led me to these astonishingly good muffins. When I confirmed the booking at Drift Tide Hideaway, I asked if there was any way my traveling companion and myself could get a few vegan and gluten free options with breakfast. Host Jana said she’d be happy to make a plan for us and would even look for some vegan muffin recipes.
When we checked in, we found a Tupperware of deliciously moist sweet muffins that were not only vegan but also gluten free. I ate most of them, much to the dismay and anguish of my friend, and I made a mental note to get the recipe at all costs. The next morning, we were served a breakfast fit for hippie royalty – I wish I’d had the presence of mind to shoot a picture of the spread before I demolished it, but demolish it I did.
Right in the middle of the tray full of goodies were some savoury muffins. Muffins from heaven, muffins so good they drove all thoughts of the previous day’s sweet treats from my mind. Unfortunately, my friend took revenge for my gluttony the day before and ate most of these muffins, but I did manage to get the recipe. I haven’t got round to baking them yet but the recipe has subsequently been tested, and apparently, eating eleven out of the twelve baked muffins on your own is entirely possible (not a single one made it my way – such are the wages of my greed). Yes, they’re that good.
So good in fact that the only photo that was taken is the one of the muffins in the tray (once you eat one, all bets are off), but rather than wait for the next batch, this great recipe needs to go out now.
Jana adapted the recipe from a standard non-vegan muffin recipe she found on the internet a few years back, and here it is with all the amendments:
2 cups gluten free flour
1 cup rice flour
3 teaspoons gluten free baking powder
1 cup coconut milk
Enough gluten free egg replacement to make 2 eggs
1 teaspoon salt
¾ cup canola oil
½ teaspoon ground black pepper
½ teaspoon chopped garlic
(This is what Jana used, although you could of course theoretically use anything that’s usually good in a savoury muffin)
1. Preheat the oven to 375 degrees.
2. With an electric mixer and a large bowl, beat the oil, egg replacement, garlic and coconut milk. If you’re using spinach or fresh herbs, add them at this point.
3. In another large bowl, whisk together the flour, baking powder, salt and pepper. Stir in the filling ingredients.
4. With a large spoon, combine the dry and wet ingredients but stir only enough to mix. It’s a delicate process much like folding. The batter should be moist but not runny.
5. Fill each muffin tin to the top – the muffins won’t run over the top because the mix is quite thick.
6. Bake until slightly golden or a skewer comes out clean. Our expert tells us that gluten free flours don’t need nearly as much baking time as regular flours, so you won’t need to cook these for ages.
7. Enjoy! They’re best served warm. ASHLEY KRAMER