These pesto muffins are simply brilliant as a party snack, light lunch, or grab-and-go savoury breakfast.
Sun-dried tomatoes and Kalamata olives add a flavourful kick to this healthy recipe.
Soak the dry tomatoes in a bowl of warm water for 10 minutes. Meanwhile, blitz the pesto ingredients in your blender until smooth.
In a bowl, combine wholemeal flour, sifted starch, baking powder, and a pinch of salt.
Now, add the pesto, yogurt, milk, oil, nutritional yeast, chopped tomatoes and olives to the bowl.
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Work the ingredients into a smooth batter and then divide it among muffins cases or cups filling them to the top.
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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