Broccoli Muffins

Ingredients:

2 cups whole grain gluten free flour blend

2 1/2 tsp baking powder

1 tsp dried oregano

1/2 tsp dried basil

1/4 tsp black pepper

1/4 tsp ground onion powder

1/4 tsp ground thyme powder

1 cup chopped broccoli florets

2 slices vegan cheese (I used Chao cheddar)

1 cup liquid egg whites

1 cup unsweetened oat milk

1/2 cup extra light olive oil

Baking Instructions:

1. Preheat the oven to 350 degrees. Line a muffin tin with 12 cupcake liners.
2. Combine the flour, baking powder, oregano, basil, pepper, ground onion, and ground thyme, and set aside.
3. In a food processor, pulse the broccoli florets with the vegan cheese slices into you have well blended small pieces.
4. Mix the broccoli and cheese mixture into the dry ingredients.
5. Add to the dry ingredients the egg whites, oat milk, and olive oil, and mix quickly, just until the dry ingredients are incorporated into the wet and well blended.
6. Divide the batter among the muffin tins and bake for 15 to 20 minutes until puffed, golden, and a toothpick inserted in the center comes out clean.