How to make Savoury Vegan Muffins with Pesto

BY FOODACIOUSLY

Info

These pesto muffins are simply brilliant as a party snack, light lunch, or grab-and-go savoury breakfast.

Info

Sun-dried tomatoes and Kalamata olives add a flavourful kick to this healthy recipe.

quick
dairyfree
vegan
fibrerich
lowcarbs
lowsugars
Step 1

Soak the dry tomatoes in a bowl of warm water for 10 minutes. Meanwhile, blitz the pesto ingredients in your blender until smooth.

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Step 2

In a bowl, combine wholemeal flour, sifted starch, baking powder, and a pinch of salt.

Step 3

Now, add the pesto, yogurt, milk, oil, nutritional yeast, chopped tomatoes and olives to the bowl.

Step 4

Work the ingredients into a smooth batter and then divide it among muffins cases or cups filling them to the top.

Step 5

Bake the muffins for 20 minutes at 200°C (390°F) and transfer them onto a wire rack to cool down evenly.

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