Rosemary, Olive and Tomato Muffins - Veganuary
These rosemary, olive and roasted tomato gram flour muffins are delicious! Full of flavour, with a lovely crumbly texture and the perfect accompaniment to tofu scramble for weekend brunch!
Ingredients
- 63g gram flour
- 63g wholemeal flour
- 1 tsp baking powder
- 90ml non-dairy milk
- 1tsp red wine vinegar
- 1 tbsp agave or maple syrup
- 3 tsp coconut oil (solid)
- 1 sprig fresh rosemary, leaves chopped
- 2 medium tomatoes
- 12 kalamata olives, pitted and sliced (if you don’t include olives, add a pinch of salt)
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