VEGAN BROCCOLI CHEESE MUFFINS
2 tablespoons fresh ground flax seed
1/3 cup water
1 cup cashew milk
2 tablespoons apple cider vinegar
1 3/4 cups gluten free 1:1 flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup vegan cheese, grated
1/3 cup vegan butter, melted
10-12 small broccoli trees, stem trimmed to fit inside muffin
Preheat oven to 350 °F. Spray a 12 muffin tin or line with muffin cups.
Combine flax and water, set aside to thicken.
In small bowl, whisk together cashew milk and apple cider vinegar - this is a dairy free buttermilk alternative. Set aside.
In large mixing bowl, combine flour, baking powder, salt, and grated cheese. Add flax mixture, cashew milk mixture, and (cooled) melted butter - stirring just to combine.
Spoon batter into muffin tins, filling about half way. Add one tree broccoli to each muffin tin, adding more batter to cover.
Bake at 350 °F for 25-30 minutes, or until golden brown and inserted toothpick comes out clean.