IVANA’S SAVOURY MUFFINS WITH SUN-DRIED TOMATOES AND OLIVES
INTRODUCTION
- Type of Meal: Appetizer, Side dish
- Season: All around the year
- Diet restrictions: Vegan
- Number of servings: 12
INGREDIENTS
Dough ingredients:
- 185 gr All-purpose Flour
- 155 gr Chickpea Flour
- 2 teaspoons of Baking Powder
- a teaspoon of Salt
- 112 gr Sun-dried Tomatoes
- 90 gr Green Olives
- 240 ml Cold Water
- 120 ml Olive Oil
- 7 ml Apple Cider Vinegar
- a large Onion
- 4 Cloves of Garlic
- a teaspoon of Dried Basil
- a teaspoon of Dried Oregano
- a teaspoon of Dried Parsley
- a teaspoon of Dried Thyme
STEPS
- Heat a medium frying pan over medium-high heat, add some olive oil, the chopped onion and chopped garlic. Cook for 3-5 minutes: you just want it to cook a bit and start to brown to get that light golden colour.
- Add the herbs and cook for another 3 minutes. Then add the chopped sun-dried tomatoes and green olives. Stir everything together and let it cook for a few more minutes. Set aside to cool slightly.
- Preheat the oven to 200°C after lightly greasing a muffin tin: use kitchen paper to spread oil without excess, then cover with a thin layer of flour.
- In a large bowl, add both flour, baking powder and salt. Mix well. Then add the water, olive oil and vinegar. Mix until partially combined, don’t overmix 🙂
- Then add the onion mixture (it should have cooled) to the bowl. Gently fold in until the ingredients are combined. Again, be careful not to over-mix.
- Divide the batter into the muffin tin and it’s ready to go in the oven for about 22-25 minutes. Insert a knife into the centre and make sure it comes out clean.
*Tips: Place the muffins once they are cool in a box and store them in the refrigerator for 3-5 days. Warm them slightly before enjoying them. To preserve them even longer, place them in the freezer for about 1 month.
