Mediterranean Trio Savory Muffins

Name: Mediterranean Trio Savory Muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 portions
Ingredients: 2 cups whole grain spelt flour; 3 1/2 tbsp extra virgin olive oil; 1 cup soy milk (or other plant-based milk); 1 tbsp baking powder; 1 tbsp apple cider vinegar; 1/2 tsp salt; 1 tbsp dried oregano; 2 tbsp capers; 1/2 cup sun-dried tomatoes (weight refers to dry, not oil-packed); 4 tbsp sunflower seeds

Prep time: 20 min
Total time: 50 min
Keeps: 3 days
Freezable
Party favourite

Allergens: GlutenSoy

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

Ingredients

For the batter:

2 cups whole grain spelt flour
3 1/2 tbsp extra virgin olive oil
1 cup soy milk (or other plant-based milk)
1 tbsp baking powder
1 tbsp apple cider vinegar
1/2 tsp salt

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

Procedure

If your sun-dried tomatoes are dry, soak them in boiling water until softened, then drain. Chop the tomatoes.

Rinse and drain the capers to remove excess salt or brine.

Preheat the oven to 400 °F and line or lightly grease a 12-cup muffin tin.

In a large bowl, whisk together all the dry ingredients for the batter.

Gradually whisk in the oil, followed by the soy milk and apple cider vinegar, until you have a smooth batter.

Fold in the remaining ingredients, including the chopped sun-dried tomatoes and capers.

Divide the batter evenly among the muffin cups.

Bake for about 30 minutes, until a toothpick inserted in the middle comes out clean.

Let the muffins cool briefly before removing them from the tin.

Nutrition per portion

Calories: 152
Carbohydrates: 18 g
Protein: 4 g
Fat: 7 g
Iron: 1.8 mg
Calcium: 104.7 mg

Mediterranean Trio Savory Muffins

Ingredients

For the batter:

For the placeholder:

Procedure

Nutrition per portion