Savoury Pesto Muffins
These savoury vegan muffins offer a unique texture reminiscent of cornbread and quiche. Infused with aromatic vegan pesto and tangy sun-dried tomatoes, they make for a nutritious on-the-go breakfast or a flavorful snack. Naturally gluten-free and egg-free, they are the perfect mediterranean-inspired addition to any meal prep routine.
Instructions
- 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.
Nutrition Facts
Per portion