Savoury Vegan Muffins

Materials
¼ cup melted coconut oil
1 cup unsweetened almond, oat, or soy milk (if not at room temperature, the oil will solidify)
2 tablespoons of ground flax mixed with 4 tablespoons of water and set aside to thicken
2 teaspoons apple cider vinegar (or white vinegar)
2½ cups gluten-free flour – I like Bob’s Red Mill All-Purpose Baking Flour (use regular flour if gluten isn’t a problem for you)
2 teaspoons of baking powder
½ teaspoon baking soda (bicarbonate of soda)
3 tablespoons of nutritional yeast
¾ teaspoon salt
1 cup chopped mixed vegetables (I like to use red bell pepper and zucchini)
3 tablespoons chopped chives
½ cup grated vegan cheese (optional)

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