Name: Savory Tomato Olive Muffins
Prep time: 15 min
Cook time: 18 min
Ingredients: 2 tsp apple cider vinegar; 1½ cups 355 ml unsweetened soymilk; 3 tbsp 21 g ground flaxseed; ¼ cup 60 ml water; 2 cups 240 g whole wheat pastry flour; 1 cup 120 g cornmeal; 1 tsp fine sea salt; 1 tsp baking soda; ¼ cup 60 ml extra-virgin olive oil; 1 tbsp 2 g dried basil; 2 tsp dried minced onion; ½ tsp cracked black pepper; 8 sun-dried tomatoes (packed in oil, drained and finely chopped); 16 black olives (finely chopped)

Preheat the oven to 350°F (180°C, or gas mark 4).
Lightly coat a standard muffin tin with nonstick cooking spray.
In a medium bowl, mix the apple cider vinegar with the soymilk.
Let it sit for a few minutes to curdle into “buttermilk.
“
In a small bowl, combine the ground flaxseed with water.
Set aside to thicken.
In a large bowl, whisk together the flour, cornmeal, salt, and baking soda.
Whisk the flaxseed mixture into the buttermilk mixture.
Add olive oil, dried basil, dried onion, and black pepper, stirring until combined.
Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
Fold in the sun-dried tomatoes and chopped olives.
Divide the batter evenly among the muffin cups.
Bake for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the pan and let them cool on a wire rack.

Savory Tomato Olive Muffins

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