Sun Dried Tomato Muffins
“I love making muffins for the week ahead. I use ingredients that I know are good for me, so I can eat good food even when I am too busy to cook. I make both sweet and savoury muffins. These muffins are great with a side of hummus.”
Prep time - 20 minutes
Cook time - 30 minutes
Difficulty - Easy
Serves / makes - 6
Ingredients
100g walnuts, finely chopped
100g porridge/fine oats
100g gram flour
3T nutritional yeast
2t dried oregano
1t bicarbonate of soda
150g sun dried tomatoes, blended to a paste
1T apple cider vinegar
400ml water
150g broccoli florets
1-2T oil from the sun dried tomatoes
Equipment
6 hole muffin pan
Mixing bowl
Mixing spoon
Baking paper
Method
Set your oven to 170c/340f, line a 6 hole muffin tin with baking paper.
In a large bowl mix the walnuts, oats, gram flour, nutritional yeast, oregano and bicarbonate of soda.
Add the sun dried tomato paste, vinegar and water, mix in well, pour the batter into the muffin tin.
Mix the broccoli florets with the oil, place them on top of the muffins.
Bake for around 30 minutes, until they are completely cooked through.
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Sun Dried Tomato Muffins
Ingredients
- 100g walnuts, finely chopped
- 100g porridge/fine oats
- 100g gram flour
- 3T nutritional yeast
- 2t dried oregano
- 1t bicarbonate of soda
- 150g sun dried tomatoes, blended to a paste
- 1T apple cider vinegar
- 400ml water
- 150g broccoli florets
- 1-2T oil from the sun dried tomatoes
Method
- Set your oven to 170c/340f, line a 6 hole muffin tin with baking paper.
- In a large bowl mix the walnuts, oats, gram flour, nutritional yeast, oregano and bicarbonate of soda.
- Add the sun dried tomato paste, vinegar and water, mix in well, pour the batter into the muffin tin.
- Mix the broccoli florets with the oil, place them on top of the muffins.
- Bake for around 30 minutes, until they are completely cooked through.
Notes:
Equipment
6 hole muffin pan
Mixing bowl
Mixing spoon
Baking paper