Sweet and savory little muffins have arrived! A fantastic unusual treat, these are an any-time-of-day snack. Great and nutritious for breakfast, fantastic for lunch next to a salad, or have them in place of rolls with dinner!
Love them!
yields 12 muffins
2 C whole-wheat pastry flour
2 t baking powder
1 t baking soda
½ t kosher salt
1/4 C raw sugar
1/2 t dried basil
1/4 C fresh basil, chopped
1/3 C chopped onion or shallot
1/3 C chopped onion or shallot
¼ C Earth Balance, softened
2 egg replacers (I use Ener-G)
1 ¼ C unsweetened plain almond milk (I was actually out of plain so I used vanilla – can’t tell the difference!)
1/4 C fig butter or jam
* yes, dried and fresh basil! I like the ta
Preheat oven to 350 degrees.
Whisk dry ingredients (including the basil and onion) together. Combine Earth Balance, egg replacer, and almond milk in a separate bowl and then mix with the dry ingredients until well incorporated. Then just swirl in the fig butter so that it is not well incorporated. I love the streaks of fig for the way they look and the way they taste!
Spray the insides of your muffin liners with cooking spray – they’ll stick to the muffin liners and you’ll lose all kinds of goodness if you don’t. How sad. Scoop the batter into the muffin tins and bake for about 20 minutes until cooked through.
Serve with a little Earth Balance and maybe some extra fig butter . . . mmmmmmm!!!
Nutrition facts per muffin: Calories: 206; Calories from Fat: 71; Total Fat: 7.8g; Saturated Fat: 2.0g; Sodium: 367mg; Total Carbohydrates: 30.6g; Dietary Fiber: 0.7g; Sugars: 14.2g; Protein: 2.3g
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