Ingredients:
1-3/4 cup cake flour
1 teaspoon baking powder
1 cup oatmeal
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
3 tablespoons egg replacer
1-1/2 cup almond milk
1/2 cup oil
1 tablespoon chives, chopped
9 sundried tomatoes, chopped
10 spanish olives, chopped
2 tablespoons hemp seed
3 tablespoons pumpkin seeds
1/2 cup vegan cheddar, grated
8 cherry tomatoes, quartered
Toss flour, baking powder, oatmeal, spices, and salt together.
Add the egg replacer, milk, and oil followed by the chives, tomatoes, olives, hemp seeds, and pumpkin seeds.
Spoon into greased muffin tin and top with cherry tomato as well as more pumpkin seeds and olives if desired.
Bake at 350 for 25-30 minutes.
