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