Tomato Basil Muffins

Tomato Basil Muffins
#vegan #savory #whole wheat

• 1/4 cup fresh, chopped basil
• 1/2 cup purred cherry tomatoes
• 2 cups whole wheat flour
• 1/4 cup onion, diced
• 1/4 cup brown sugar
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 cups unsweetened almond milk
• Flax goo (2 tbsp ground flax seed simmered in 6 tbsp water; this makes an egg-like substance)
• 1/4 cup olive oil

MAKE: 

Preheat oven to 350 degrees.

Make flax good. Let sit for 10 minutes.

Puree tomatoes (in food processor or blender).

Combine: Basil, flour, onion, brown sugar, salt, baking powder and baking soda.

Whisk together: Flax goo, almond milk, olive oil, tomato puree.

Combine: All wet + dry ingredients.

Line muffin pan with paper liners or vegetable-oil spray to keep batter from sticking. Fill cups 3/4 full.

Bake 20 to 25 minutes, until fork or toothpick comes out clean.