Fluffy and light savoury breakfast and lunch muffins! Vegan and gluten free. Whip these up with any of your favourite savoury ingredients and eat any time of the day. Great for breakfast vegan ideas and versatile.
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Love & light
i n g r e d i e n t s
f o r t h e m u f f i n m i x t u r e
2 cups of gluten free plain flour
1 ½ tsp baking powder
1 tsp bicarbonate soda
1 tbsp olive oil
1 cup of plant milk
2 tbsp flaxseed (soak in water for 10 mins – this binds ingredients like an egg)
2 garlic cloves crushed
f o r t h e s a v o u r y i n g r e d i e n t s
(you can add 3 – 4 cups of any mix you like)
1 whole red pepper
Cup of olives
½ sun-dried tomatoes
2 cups of vegan cheese
pinch of salt to taste
m e t h o d
Soak flaxseed for 10 mins and set aside. Start with the muffin mixture – add all ingredients in a bowl and mix well. Add in the flaxseed once soaked as this will bind all the ingredients together.
In a different bowl add 3 – 4 cups of any savoury ingredients you like! You can mix it up but I have included pepper, olives, sun-dried tomatoes, vegan cheese and garlic for a Mediterranean feel. Dice all dry ingredients and mix well together. Add dry ingredients to muffin mixture and fold gently. Over mixing will fill the cakes with less air so be gentle and mix as little as possible 🙂
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