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Portions:

Mediterranean Trio Savory Muffins

Prep time: 15 min | Total time: 45 min |

Conservation: 3 days | Freezable

Portions:

| Party-favourite

Allergens: Gluten

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

For the batter:

250 g wholegrain spelt flour
50 ml extra virgin olive oil
250 ml soy milk (or other plant-based milk)
1 tbsp baking powder
1/2 tsp salt

For the placeholder:

1 tbsp dried oregano
2 tbsp capers
25 g sun-dried tomatoes (weight refers to dry, not oil-packed)
4 tbsp sunflower seeds

Procedure

If using dry sun-dried tomatoes, soak them in boiling water.

Rinse the capers to remove salt/brine.

Preheat the oven to 200 °C.

Whisk together all the dry ingredients for the batter.

Slowly add the oil and whisk.

Slowly add the soy milk and whisk until smooth.

Incorporate all the other ingredients to the batter.

Scoop the batter into muffin forms (250 g flour makes roughly 12 muffins) and bake for 30 minutes or until a toothpick in the middle comes out clean.

Nutritional Information (per portion)

Calories: 304
Carbohydrates: 37 g
Protein: 9 g
Fat: 13 g
Iron: 3.5 mg
Calcium: 209.1 mg

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