Savory Basil Biscuit Muffins

Even though these muffins contain sugar, they are a great alternative to bread at a meal. They are still good as a breakfast muffin too.

Savory Basil Biscuit Muffins
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  1. 2 1/2 cups oat flour
  2. 1 tablespoon baking powder
  3. 1/4 cup evaporated sugar cane juice (a solid).
  4. 2 1/2 teaspoons dried basil
  5. 1/2 teaspoon salt
  6. 1 cup almond milk
  7. 3/4 cup vegan butter, cut into pats
  1. Combine flour, baking powder, sugar and basil in a food processor. Give it one quick pulse just until blended.
  2. Add butter and process until mixture resembles coarse crumbs, just a few seconds.
  3. Drizzle in the almond milk until flour mixture is moistened. Pulse again for a few seconds but do not over process.
  4. Spoon into muffin pans until nearly full.
  5. Bake at 400 for about 18 minutes or until tested done.
Vegan Recipes
Carol Fitzgerald
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