Cheesy Chive Zucchini Muffins

The Blissfull Chef, Christy Morgan, shares her Cheesy Chive Zucchini Muffins recipe!

Makes 12 muffins


1 cup barley flour
1/2 cup corn meal
1/2 cup brown rice flour
1 teaspoon baking powder
1/2 teaspoon sea salt
3 tablespoons nutritional yeast
1/2 teaspoon dried thyme

1 1/4 cup unsweetened soymilk
1 tablespoon apple cider vinegar
3 tablespoons safflower oil
1/2 cup unsweetened applesauce
1 tablespoon flax meal
1 cup zucchini, grated
5 tablespoons chives, chopped fine
2 tablespoons shallot, minced
6 cherry tomatoes, halved


Preheat oven to 350 degrees F. Line a muffin tin with liners or spray lightly with cooking spray and set aside. In a large bowl, whisk together the first seven dry ingredients. In a smaller bowl, whisk together soymilk and vinegar until bubbling. Whisk in the rest of the wet ingredients and flax meal. Mix wet into dry until just combined, then gently fold in zucchini, chives and shallots. Spoon batter into muffin liners until 3/4ths full. Place one half tomato in the center of each muffin and press down slightly into the batter. Bake for 35-40 minutes or until a toothpick comes out dry when inserted into the muffin.