Name: Savoury Pesto Muffins
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 8 servings
Cuisine: mediterranean
Ingredients: 3 tbsp olive oil (for sautéing); 1 null onion (small, diced); 3 clove garlic cloves (minced); 65 g gluten free flour; 80 g polenta; 45 g chickpea flour; 2 tsp baking powder; 1 pinch salt pepper (to taste); 1 handful mixed herbs (finely chopped basil, parsley, and chives); 3 tbsp sacla free from pesto (vegan pesto); 120 ml vegan cream cheese (or soy yogurt); 180 ml water; 1 tsp apple cider vinegar; 1 handful sun dried tomatoes (chopped into small pieces)

Instructions

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1

Preheat your oven to 190C and lightly grease a non-stick muffin tin or prepare with liners.
2

Heat olive oil (3 tbsp) in a frying pan and sauté onion (1 small) and garlic cloves (3 clove) until softened.
3

In a large mixing bowl, whisk together gluten free flour (65 g), polenta (80 g), chickpea flour (45 g), baking powder (2 tsp), salt pepper (1 pinch), and mixed herbs (1 handful).
4

Stir sacla free from pesto (3 tbsp), vegan cream cheese (120 ml), water (180 ml), apple cider vinegar (1 tsp), and sun dried tomatoes (1 handful) into the frying pan mixture.
5

Pour the wet contents of the pan into the bowl of dry ingredients and mix until just combined.
6

Distribute the batter evenly into the muffin tin, filling each cavity about three-quarters full.
7

Bake for 20 to 25 minutes until the muffins are golden brown and firm. Allow them to cool before serving.