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. INGREDIENTS: 1 1/4 cup (300 ml) non-dairy milk 1/4 cup (60 ml) extra-virgin olive oil 1 tablespoon (22
Living the Green Life