Seaweed is delicious in muffins, especially savory muffins, served with a dollop of Sailor’s Butter. These umami delicacies are great for a special breakfast, as a snack, or with dinner instead of bread.
Ingredients
1 cup (250 ml) oat or almond milk
¹/3 cup (100 ml) olive oil
Zest and juice of ½ lemon
2 cups (250 g) whole grain spelt flour
1 tablespoon dried sea lettuce
1 tablespoon dulse flakes
1 tablespoon nutritional yeast
1½ teaspoons baking powder
1½ teaspoon dried thyme
1 teaspoon fine sea salt
1 teaspoon smoked paprika (pimenton)
6 sun-dried tomatoes in oil, sliced
2 scallions, sliced
Toasted sesame seeds
Instructions
Preheat the oven to 375°F (190°C). Line a silicone muffin pan for at least eight muffins with paper muffin cups.
Combine the milk, oil, and lemon juice in a bowl. Allow the mixture to rest for about 5 minutes (the milk will begin to clump up—that is what we want).
Combine the flour, dulse, sea lettuce, nutritional yeast, baking powder, thyme, salt, smoked paprika, tomatoes, scallions, and lemon zest in a separate bowl. Mix thoroughly.
Stir the liquids into the solids, and mix until any lumps have disappeared but not any longer. It is vital that the baking powder isn’t activated before it’s in the oven. If you stir too long, the baking powder will begin to work.
Divide the batter among the muffin cups, top with toasted sesame seeds, and place in the oven. Bake the muffins for about 25 minutes, until golden.