Roll over, dinner rolls: Who says muffins are just for breakfast? These easy, herb-filled muffins from VN contributor Tammie Ortlieb are an excellent addition to any winter menu. Dunk these gems into a sumptuous soup, slather with non-dairy butter, or enjoy straight from the oven.
Makes 12 muffins
What You Need:
1 tablespoon ground flaxseed meal
3 tablespoons water
1/3 cup olive oil
1 cup plain soymilk
1 cup all-purpose flour
3/4 cup wholewheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried basil
1/4 teaspoon coarsely ground black pepper
What You Do:
1. Preheat oven to 400 degrees. Lightly spray
or oil muffin tin, or line with paper liners.
2. In a large bowl, beat flaxseed meal and
water with an electric mixer on high speed for
about a minute. Add olive oil and soymilk. Beat
an additional 30 seconds on medium speed.
Stir in all-purpose flour, wholewheat flour,
baking powder, salt, garlic powder, basil,
and pepper.
3. Spoon mixture into prepared muffin tin.
Bake for 12 to 15 minutes or until tops spring
back when lightly touched.
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