Total Time: Less than 45 minutes
Yield: 10-12 muffins
Ingredients:
¼ cup coconut oil
½ cup vegan milk
½ cup maple syrup
1 tablespoon cornstarch
1 tablespoon h2o
¼ cup sugar
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons rosemary
Glaze Ingredients:
Mix ⅓ cup sifted powdered sugar with 3 tablespoons of maple syrup
Instructions:
Preheat oven to 400 degrees
Mix together the cornstarch and water (this is your egg replacer)
Finely chop the rosemary (using scissors is the best method)
Mix together the oil, milk, syrup, cornstarch + h2o, and sugar
In a separate bowl whisk together the flour, baking powder, salt, and chopped rosemary
Thoroughly mix together all ingredients
Lightly grease your muffin tray
Fill muffin cups ¾ of the way full
Bake for 25-30 minutes and rotate the tray halfway through
Let cool and add glaze if desired
Enjoy those muffins!
I just got a dog and we’ve been out exploring every block of our neighborhood together. We’re out there aimlessly walking around for at least 3 hours each day and it’s been so much fun for both of us. I made these muffins because my neighborhood has so many rosemary bushes and it’s been awhile since I’ve taken advantage of my favorite herb growing freely for me to pick whenever I want. Keep your eyes out for rosemary bushes because they’re growing everywhere, are giant, and no one cares if you take a branch or two. Anyways... these muffins are super easy to make and seem to really match that whole “goodbye summer, hello fall” vibe that’s happening. Hope you’re all staying safe and groovy!