Pinto bean tamale muffins with homemade vegan cheese. Naturally vegan, gluten-free and so yummy!
Tamale Muffins
These little tamale pies are delicious and perfect for using up leftover beans or potlucks!
Pinto bean tamale muffins with homemade vegan cheese. Naturally vegan, gluten-free and so yummy!
Tamale Muffins
These little tamale pies are delicious and perfect for using up leftover beans or potlucks!
Servings Prep Time
8Tamale Muffins 10Minutes
Cook Time
20Minutes
Servings Prep Time
8Tamale Muffins 10Minutes
Cook Time
20Minutes
Instructions
  1. Preheat oven to 375F and spray a muffin tin lightly with spray oil.
  2. In medium bowl, combine the masa harina, baking powder, garlic, and salt. Add the oils and combine very well with a fork, until the masa has a sandy texture; break up any large chunks of coconut oil.
  3. Add the hot water and stir together well.
  4. To form muffins, lightly pack a 1/3 cup measuring cup with dough and place into the prepared muffin tin. Form a well in the middle of the dough ball (take care to only push down about ¾ of the way) and press the sides of the ball against the muffin tin to form a little cup. Fill the hole with about a tablespoon of grated cheese and top with 2-3 tablespoons of the beans. Repeat, until all the masa has been used.
  5. Bake for 20 minutes! Let the muffins sit for about 5 minutes, and they’ll pop right out of the tin without too much work. Eat as is, or enjoy with toppings such as salsa, avocado, quacamole, or vegan sour cream.
Recipe Notes

The tamale muffins in the photo above are filled with pinto beans and cheddar style shreds. Photo by our cool friend, Amy Gedgaudas! Thanks, Amy!