Savory muffins have become one of my favorite recipes to make for a few reasons. They're simple, versatile, and absolutely delicious. This Kale and Chive take doesn't take long to make, and is great for an easy meal or even a satisfying snack (not to mention they're packed with flavor!!). We also topped ours with organic vegan ghee.
Mariam Kinkladze
Ingredients
-
1 C cassava flour
-
1 C sorghum flour
-
2.5 tsp. aluminum-free baking powder
-
1 tsp. sea salt
-
1 tsp. garlic powder
-
1/2 tsp. mustard powder
-
1/4 tsp. ground cayenne pepper
-
1 1/4 C plant milk
-
1/4 C extra virgin olive oil
-
1 Tbsp. flaxseed meal
-
1 packed cup of finely chopped kale
-
1/4 C minced chives
Directions
Preheat the oven to 425 degrees, and grease a 12-cup muffin tin.
In a large bowl, combine the flour, baking powder, sea salt, and seasonings.
In a separate bowl, combine the plant milk, olive oil, and flaxseed. Let the flaxseed mixture sit while you finely chop the kale and chives.
Pour the wet ingredients into the dry ingredients, stir to combine.
Stir in the kale and chives until they are thoroughly incorporated into the batter.
Use an ice cream scoop to evenly fill the greased muffin tin.
Bake for 20 minutes or until the tops are golden brown. Cool for about 10 minutes before serving. Enjoy!
