Savoury Vegan Muffins with Mixed Vegetables and Chives
Ingredients
- 1/4 cup melted coconut oil
- 1 cup unsweetened almond, oat or soy milk (at room temperature or oil will solidify)
- 2 tbsp ground flax, mixed with 4 tbsp water and set aside to thicken
- 2 tsp apple cider vinegar (or white vinegar)
- 2 1/2 cups gluten-free flour (Bob's Red Mill All Purpose Baking Flour recommended)
- 2 tsp baking powder
- 1/2 tsp baking soda (bicarbonate of soda)
- 3 tbsp nutritional yeast
- 3/4 tsp salt
- 1 cup diced mixed vegetables (red bell pepper and zucchini recommended)
- 3 tbsp chopped chives
- 1/2 cup grated vegan cheese (optional)
Preparation
Preheat your oven to 350°F/175°C. Line a 12-hole muffin tin with paper cases/muffin liners.
In a large bowl, mix together melted oil, milk, flax/water, and vinegar using a hand whisk.
Whisk in flour, baking powder and soda, nutritional yeast, and salt. Whisk until well combined and lump-free.
With a large metal spoon, stir in diced vegetables, chives, and cheese (if using).
Divide mixture evenly between 12 muffin liners.
Bake for 25 minutes, or until a toothpick comes out of the middle of a muffin almost clean.
Turn muffins onto a wire rack and allow to cool for 10 minutes or until cool enough to eat.
Once completely cool, store remaining muffins in an airtight container at room temperature.
