Savory Tomato Olive Muffins
These savory muffins are the perfect pairing for creamy tomato soup or any hearty meal. With sun-dried tomatoes, black olives, and a blend of herbs, they bring a delicious savory twist to your table.
Equipment
- Standard muffin tin
- medium-size bowl
- Small-size bowl
- Large-size bowl
- wire rack
Ingrediënten
- Nonstick cooking spray
- 2 teaspoons apple cider vinegar
- 355 ml unsweetened soymilk
- 21 g ground flaxseed
- 60 ml water
- 240 g whole wheat pastry flour
- 120 g cornmeal
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 60 ml extra-virgin olive oil
- 2 g dried basil
- 2 teaspoons dried minced onion
- ½ teaspoon cracked black pepper
- 8 sun-dried tomatoes packed in oil, drained, finely chopped
- 16 black olives finely chopped
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4) and lightly coat a standard muffin tin with cooking spray.
- In a medium-size bowl, combine the apple cider vinegar and soymilk; let it curdle to create a buttermilk substitute.
- In a small-size bowl, combine the ground flaxseed with water and set aside to thicken.
- In a large-size bowl, whisk together the flour, cornmeal, salt, and baking soda.
- Whisk the flaxseed mixture into the buttermilk, then add the olive oil, basil, onion, and black pepper.
- Mix until well combined.
- Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
- Fold in the chopped sun-dried tomatoes and black olives.
- Divide the batter evenly among the muffin cups.
- Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Yield:
- 12 standard muffins
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a light, refreshing white wine like Sauvignon Blanc or a dry rosé for a satisfying brunch.Nutritional Information
Calories: 190 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 7 g | Sugar: 3 g | Salt: 0.5 g
