Savoury Rosemary and Rye Muffins Recipe

Time to prepare:

15 minutes

Time to cook:

15–20 minutes

Makes:

6 large muffins or 12 smaller ones

Ingredients

1 flax egg (1 tbsp/7g ground flaxseed + 2½ tbsp/37ml water)
¾ cup/180ml unsweetened almond, soy or oat milk
¾ cup/100g/3½oz self-raising flour
1¼ cups/155g rye flour (or use all-purpose flour)
1 tbsp baking powder
½ tsp sea salt
1 tbsp fresh rosemary, stems removed, roughly chopped
6 tbsp room-temperature coconut oil (scoopable, not liquid or frozen) or use vegan butter

Method

1. Preheat oven to 210°C/410°F/gas mark 6. Line a muffin tin tray with muffin cases.

2. Prepare the flax egg in a small mixing bowl, then add the milk.

3. In a separate mixing bowl, combine the flours, baking powder, salt and rosemary.

4. Add coconut oil and use your fingers to rub the oil into the flour so that it’s crumbly and breadcrumb-like.

5. Whisk the flax/milk mixture and add to the dry ingredients a little at a time, while stirring with a wooden spoon.

6. Gently transfer to a floured surface. Use a spoon to divide the mixture between the muffin cases.

7. Bake for 15–20 minutes or until fluffy and light golden brown on top. Let cool slightly before enjoying.

Chef’s tip:
Best enjoyed fresh. Can be stored at room temperature in a well-sealed container for up to 3 days or frozen for longer-term storage. Delicious plain or served warm with a little vegan butter.

Recipe extracted from Vegan Baking by Vegetarian for Life. Vegetarian for Life is a UK charity aimed at improving the quality of life of older vegetarians and vegans. For more information visit vegetarianforlife.org.uk. Images © flavourphotos

Read the Your Food articles archive here...