I promised a Savory muffin recipe and that is what you shall have. These muffins are wonderful with breakfast, potato soup, or with a salad. I hope you love them as much as I do. 


 

Savory Muffins

1 cup Unbleached All-Purpose Flour (Plain Flour for my Kiwi friends)

1/2 cup Spelt Flour (Can use wheat flour if you can't find spelt)

1/2 cup Gentle Chef Hard Parmesano (or your favorite vegan parmesan)

1 1/2 tsp Baking Powder

1 tsp Fine Sea Salt

1/8 tsp Cayenne

1 Tbsp Dried Chives

2 Tbsp Coconut Sugar

2 Flax Eggs ( 2 Tbsp Flax Meal + 6 Tbsp Hot Water)

1 cup Unsweetened Plain Soy Milk

1/2 cup Extra Light Olive Oil

1/2 cup Chopped Pecan

Preheat oven to 375 degrees Fahrenheit (190 Celsius)

Prepare flax eggs and set aside.

In a medium mixing bowl whisk together flours, parmesan, baking powder, salt, coconut sugar, cayenne, and chives.

In a liquid measuring cup whisk together flax eggs, soy milk, and olive oil. 

Stir wet ingredients into dry.

Fold in pecans.

Spray 12-cup muffin tin with cooking spray. 

Divide muffin batter evenly into muffin tin.

Bake 25 minutes.

Remove from oven and cool briefly on wire rack. 

Serve warm.


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