Most words that start with an “S” are splendid. Having a muffins with the power of my favorite 3 “S’s”–Salty, Sweet, and Spicy– is like a dream come true! When you factor in that they also happen to be Gluten-free AND Vegan, it’s like we’ve hit the JACKPOT of ssssssnacks! Salty vegan sausage, Sweet strawberry jelly, and Spicy jalapeno peppers :) I’ve replaced eggs with the scientific chemical reaction of baking soda and apple cider vinegar mixing together (remember the volcano experiment back in grade school?) which makes the muffins light and fluffy. They are going to be a crowd pleaser, so sssssstock up on these sssssnacks!
Salty, Sweet ‘n’ Spicy Muffins
- 2 Cups Gluten-Free Flour (such as King Aurthur)
- 1 teaspoon Baking Soda
- 2 teaspoons Baking Powder
- 1/2 teaspoon each of Salt and Pepper
- 1/3 Cup Vegan Butter (such as Earth Balance)
- 1 1/4 Cup Plain Coconut Milk (or other milk of choice)
- 1/2 Cup Water
- 1 Tablespoon Apple Cider Vinegar
- Vegan Breakfast Sausage Links
- Strawberry Jelly
- Non-stick spray (for muffin tin)
Preheat oven to 375. Defrost the vegan sausage links or give 'em a quick pan fry.
Combine first 4 ingredients into a small bowl. In a larger bowl, combine the vegan butter, coconut milk, water and apple cider vinegar. Slowly mix in the dry ingredients into the wet ingredients. Then, using an electric hand mixer on a low setting, mix until just combined being careful not to overwork the batter! It should fluff up like frosting.
Cut each sausage link into small chunks, for example cut each link into four pieces. Thinly slice the jalapeno and set aside.
Coat your mini-muffin tins with non-stick spray. One at a time, layer in this order: a little bit of batter on the bottom, a chunk of vegan sausage link and a spot of jelly in the middle, topped with more batter, a slice of jalapeno, and a dash of black pepper. Keep that up until you have filled the mini-muffin tin(s)!
Bake for 14 minutes. Serve warm :)
© Nimai\'s Cookbook