Sun-dried Tomato, Spinach & Olive Muffins

Posted in Breakfasts Snacks

Tags: healthy choice, low fat, refined sugar free, vegan, vegetarian

These savoury muffins are a delicious way to sneak some veggies into your routine. If you're keen on a bit of Sunday meal prep, they make a nice grab-n-go style breakfast for those busy mornings through the week.

Prep: 20 mins

cook: 25 mins

makes:

12

Totally Doable

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You will need:

80 ml (⅓ cup) olive oil
½ cup almond milk or other plant milk
1 large onion, chopped
1 medium carrot, grated
80 g frozen spinach, thawed
1 teaspoon dried oregano
15 green olives, pitted and halved
35 g (¼ cup) sun-dried tomatoes, drained and chopped
150 g (1 cup) plain flour
100 g (¾ cup) wholemeal flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon apple cider vinegar

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Recipe: Vicki Valsamis

Photography: Chris Middleton

Stylist: Deb Kaloper

Directions:

1Preheat oven to 180°C and lightly coat muffin tin with olive oil spray. Set aside.
2Place a large saucepan over high heat. Pour in 2 tablespoons of olive oil and heat for 30 seconds. Add onion, carrot, spinach, and oregano, stirring for a minute before reducing heat to medium.
3Add olives and sun-dried tomatoes. Cook for a further 5-6 minutes or until the onion has softened. Remove from heat and set aside to cool.
4In a large bowl mix plain flour, wholemeal flour, baking powder and salt.
5In another bowl, whisk ¼ cup water with vinegar and remaining oil. Pour liquid mixture into dry and mix to combine. Finally, add the cooked veggies and gently combine.
6Transfer into muffin tin and bake for 25-30 minutes or until golden. Serve warm or cold.