1. Preheat the oven to 180C fan bake. Sift together flour, baking powder, cumin and garlic powder in a large mixing bowl.
2. Add in nutritional yeast and mix well. Prepare the chia egg (in a small bowl) and leave to combine.
3. Grate vegan cheese into the bowl, folding together with olive oil, chia egg, Fix & Fogg Almond Everything Butter and oat milk.
4. Roughly chop your greens and sun-dried tomatoes, fold into the mix until just combined. Add in lemon juice and give it one final fold.
5. Scoop onto your lined or greased muffin tray and bake for 30 minutes!
