This recipe is a Betty Crocker recipe that I modified to make vegan.
Sometimes we need to save time but still want something healthy. Bisquick baking mix is a great ingredient because it combines the dry baking ingredients you would normally have to measure out. I’m not sure if all Bisquick is vegan but the heart healthy version below is. This recipe can also be made more simple by buying frozen broccoli, although I used fresh. These taste great warm, but can also be served at room temperature or put inside your lunch box for any easy light lunch or snack.
The original recipe is at http://www.bettycrocker.com/recipes/broccoli-cheese-muffins/cc0c4834-4062-44d5-841e-9e3a36564e62)
Total Time 30 minutes
Prep Time: 20 minutes
Cook Time 10 minutes
- 1.5 c. Heart Healthy Bisquick
- 1/2 c. almond milk
- 3 T. olive oil
- 1 flax egg (mix 3 T. water with 1 T. ground flax meal, refrigerate for 15 minutes. You can grind whole flax seeds in your coffee grinder or high speed blender)
- 1/2 c. broccoli, steamed, drained, patted dry and finely chopped
- 1/2 c. shredded vegan cheddar cheese + additional for garnish (recommended brand Dayia)
- 1/4 c. nutritional yeast
- 1/2 c. mashed sweet potato (steam or bake the potato, then mash the flex removing all lumps)
- 1/4 t. onion powder
- 1/4 t. salt
- Mix milk, oil, sweet potatoes, nutritional yeast, flax egg and salt until fully incorporated in mixer. Add Bisquick™ brand and continue to blend until fully incorporated. Remove from mixer and mix in broccoli and cheese shreds by hand until fully incorporated. Use an ice cream scoop to fill 10 tins of a 12 tin pan to make the muffins a little larger. Top with a small pinch of additional cheese shreds
- Heat oven to 400 degrees. Cook 10-12 minutes or until muffins are golden brown. Allow to cook for five minutes. Sprinkle with paprika to garnish. Serve warm with a garden salad.