The basil in these muffins adds a nice burst of summer anytime of the year. These are a perfect portable meal and a great addition to your brunch table.
SOY-FREE OPTION GLUTEN-FREE OPTION OIL-FREE OPTION
TOTAL PREP TIME: 20 minutes
TOTAL COOKING TIME: 20 to 30 minutes
YIELD: 12 muffins
INGREDIENTS:
FOR THE DRY INGREDIENTS:
- 2 cups (250 g) white whole wheat flour (use gluten-free)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
FOR THE WET INGREDIENTS:
- 1 1/2 cups (269 g) cooked white beans or 1 can (15 ounces, or 425 g), rinsed and drained
- 1 cup (235 ml) nondairy milk (use soy-free)
- 2 tablespoons (14 g) ground flaxseed mixed with 1/4 cup (60 ml) warm water
- 2 tablespoons (28 ml) olive oil (use water)
- 1/2 teaspoon oregano
- 1/4 to 1/2 teaspoon red pepper flakes (optional, leave out for kids!)
- 1/4 teaspoon ground rosemary
- 1/2 teaspoon black pepper
- 1 cup (24 g) fresh basil leaves
INSTRUCTIONS:
- Preheat the oven to 350°F (180°C, or gas mark 4) and oil your muffin pans ***or line with paper liners.
- To prepare the dry ingredients, combine all the ingredients in a large bowl. Set aside.
- To prepare the wet ingredients, add all the ingredients to a food processor, except for the basil, and purée until smooth.
- Add the basil to the food processor and pulse until the pieces of basil are tiny, but not puréed. You want flecks of basil, not green muffins!
- Pour the wet ingredients mixture into the bowl with the dry ingredients. Mix with a wooden spoon until well combined.
- Fill the muffin tins with the batter, dividing it evenly among the cups.
- Bake for 20 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
NUTRITIONAL INFORMATION:
PER MUFFIN:
- 133.6 calories; 3.5 g total fat; 0.8 g saturated fat; 4.5 g protein; 21.3 g carbohydrate; 4.5 g dietary fiber; 0 mg cholesterol.
FANCY BEAN SUBSTITUTES:
- Hutterite, Cannellini, Vallarta
