Yay! It’s my favorite time of the month: Secret Recipe Club time :D
This month I was assigned Jamie’s blog: Scattered Thoughts of a Crafty Mom. You name it… Jaime does it! Sewing, crafting, inspiring, and of course, cooking! Since the Secret Recipe Club is all about cooking, I had to head straight to the recipe page, but I can’t wait to explore more in to the whole blog!
The recipe I chose was “Easy Taco Muffins”
Buttermilk Biscuit Taco Cups
Yields 12 biscuit taco cups
1/2 medium yellow onion, diced
2 teaspoons walnut oil
1/2 medium red bell pepper, diced
1/2-3/4 package ground-beefless crumbles
2-3 garlic cloves, diced
3 green onions, diced
2 tablespoons Simply Organic brand Southwest Taco Seasoning
1/3 cup salsa
Daiya cheese, as needed for topping
2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon sea salt
1 tablespoon nutritional yeast
6 tablespoons Earth Balance
3/4 cup unsweetened, original almond milk
2 teaspoons apple cider vinegar
Oil for the muffin tin
Preheat the oven to 425 degrees fahrenheit.
In a large sauté pan, heat the walnut oil over medium-low heat. Cook the onions for 3-5 minutes, or until lightly brown and soft, then add the red bell pepper and cook for 2-3 minutes more, until soft. Add the ground-beefless crumbles and cook until heated through. Add the remaining ingredients (garlic, green onions, taco seasoning, and salsa). Remove from the heat and set aside.
Prepare the biscuits:
In a cup, combine the almond milk and vinegar and set aside to curdle.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, sea salt, and nutritional yeast until well combined. Add in the Earth Balance in pieces, or 18 teaspoons, and, using a fork or your hands, incorporate the buttery spread into the flour until all the flour is attached to buttery spread (slightly resembling peas).
Gently stir in the curdled almond milk until just combined.
Oil the muffin tin. Gently press 1 1/2 – 2 tablespoons of biscuit dough into each cup making a hole in the middle for the filling. Press the dough to the sides with your fingers (cover your fingers in oil so you don’t stick).
Spoon the taco filling into the center of each cup (about 2 tablespoons in each).
Bake in a preheated oven for 10 minutes then top with Daiya cheese, if using. Bake 6-8 minutes more until the cheese is melted and the biscuits are slightly golden on the edges. Let sit 1-2 minutes before removing from the tins and serving. Enjoy (: