Dairy-Free Savoury Muffins
Easy savoury muffins full of cheesy goodness to grab on the go for a healthy breakfast, or easily tucked into the lunchbox for a snack time treat.
Ingredients
- 100g blanched almond meal (or brown rice flour)
- 85g millet flour
- 100g BioCheese Cheddar Shred
- 1 tsp baking powder
- ½ tsp sea salt
- 360g fresh sweet corn kernels
- ½ red onion, finely chopped
- 10g chives, chopped
- 2 eggs
- ⅓ cup olive oil
- ¾ cup plant milk (coconut recommended)
Method
- Preheat the oven to 200°C and line a 12-hole muffin tin with patty cases.
- Combine the dry ingredients: almond meal, millet flour, BioCheese, baking powder and salt.
- Mix the wet ingredients separately until combined.
- Gently fold the wet and dry mixtures together.
- Distribute into the patty cases and bake 35 minutes until golden and a skewer comes out clean.