For Fiona, in memory of the ones down the road from her work.
1 ¼ C Plain Flour
1 C Whole Wheat Pastry Flour
2 ½ t Baking Powder
½ t Baking Soda
1 t Salt
½ t Paprika
¼ t Pepper
Pinch Chili Flakes (to taste really so put in more to make it super spicy)
2 C Soymilk
1 ½ T Lemon Juice
¼ C Oil
½ C thawed and squeezed frozen Spinach *
½ C Vegan Cream Cheese
Preheat oven to 375F and prepare your muffin tins.
In a large bowl sift together the dry ingredients – flours through chili flakes.
In another bowl combine the soymilk, lemon juice, oil and spinach. Mix so well combined.
Using your clean fingers break off small balls of the cream cheese, about the size of a ½ t scoop, and add to the dry ingredients. Very gently toss to coat with flour.
Add the liquid ingredients and fold the mix so as not to break up the cream cheese too much.
Carefully spoon into the prepared tins and then bake for 20 – 25 minutes until they test done.
Cool in the tins for 5 minutes, then on the rack until completely cool.
* You want to thaw the spinach well in advance and then squeeze as much of the liquid out of it as you can. The measure is after squeezing.