Thursday, May 14, 2020

Kale-Chive Vegan Muffin

Beautiful Kale-Chive Vegan Muffin

This delightful muffin is made with wheat flour (organic all-purpose) in this recipe, but I think it could be made with a gluten-free flour, and also would work with half whole wheat or other half oat flour, half whole wheat.  I can also see it done up as a sort of cake (using spelt flour) and used to mop up olive oil and basalmic vinegar-- a kind of focaccia-soda bread.

It's tasty!  Savory is often the way to go.  Especially as this pandemic plays out for those of us who seemingly can't stop baking muffins and banana bread and cakes.  Savory is a nice change-up to something that seems healthier.

And it goes very nicely with a lunch soup.  Or as a breakfast muffin with some melty vegan cheese on top (or avocado or tomato and fako-bako-- you get the drift).

It makes 10-12 muffins, depending on the size of your muffin cups. 


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INGREDIENTS:

1 1/4 cup (300 ml)         non-dairy milk
1/4 cup    (60 ml)           extra-virgin olive oil
1 tablespoon (22 g)        ground flax

Add the above together in a small to medium bowl and stir until combined well.  Set aside.

2 cups (120 g)                organic unbleached flour
2.5 teaspoons (11.25 g)  baking powder
1/2 teaspoon (3 g)           fine sea salt
1/2 teaspoon (3 g)           powdered turmeric
1/2 teaspoon (3 g)           powdered mustard
1/2 teaspoon (3 g)           powdered garlic
1/4 teaspoon (1.5 g)        cayenne, ground
1 teaspoon    (5 g)           fennel seed (whole) 

Add the above dry ingredients to a large mixing bowl and whisk until combined.

1 cup fresh kale, chopped small
1 cup fresh chives, chopped small

Set the oven for 400-420 degrees Fahrenheit (200 - 220 degrees Celsius).

Get your pans ready.  If you are using metal pans, it is easier to deal with getting the muffins out when you choose to use parchment cups. Otherwise, 'grease up' the cups or use silicone pans.

Add the wet ingredients to the dry, and stir to combine until a stiff dough.  Don't stir too long or the resulting muffins will be tough.

Fold in the kale and chives.

Spoon the batter into the muffin cups.

Pop into the oven for 20 - 23 minutes.  A toothpick should come out of the muffin, clean.

Let the muffins cool for about 10 minutes before removing from the pan to cooling racks.

Other muffins and banana cake recipes made during the COVID19 lockdown:





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Organic Granny's RECIPE INDEX

Organic Granny's RECIPE INDEX
Mostly Vegan & Gluten-Free Recipes