Recipe Sun-dried Tomato, Spinach & Olive Muffins
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These savoury muffins are a delicious way to sneak some veggies into your routine. If you’re keen on a bit of Sunday meal prep, they make a nice grab-n-go style breakfast for those busy mornings through the week.
You will need
Serves 12
- 80 ml (1/3 cup) olive oil
- 1/2 cup almond milk or other plant milk
- 1 large onion, chopped
- 1 medium carrot, grated
- 80 g frozen spinach, thawed
- 1 teaspoon dried oregano
- 15 green olives, pitted and halved
- 35 g (1/4 cup) sun-dried tomatoes, drained and chopped
- 150 g (1 cup) plain flour
- 100 g (3/4 cup) wholemeal flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon apple cider vinegar
Directions
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Step 1
Preheat oven to 180°C and lightly coat muffin tin with olive oil spray. Set aside.
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Step 2
Place a large saucepan over high heat. Pour in 2 tablespoons of olive oil and heat for 30 seconds. Add onion, carrot, spinach, and oregano, stirring for a minute before reducing heat to medium.
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Step 3
Add olives and sun-dried tomatoes. Cook for a further 5-6 minutes or until the onion has softened. Remove from heat and set aside to cool.
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Step 4
In a large bowl mix plain flour, wholemeal flour, baking powder and salt.
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Step 5
In another bowl, whisk 1/4 cup water with vinegar and remaining oil. Pour liquid mixture into dry and mix to combine. Finally, add the cooked veggies and gently combine.
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Step 6
Transfer into muffin tin and bake for 25-30 minutes or until golden. Serve warm or cold.
