Mini Sundried Tomato Muffins
Ingredients
- 1.5 cups of four (i used gf but any flour works)
- 2 tsp baking powder
- 2 tsp oregano
- 1 tsp garlic powder
- 2 tbsp nutritional yeast
- 1 cup almond milk (any non dairy milk will work)
- 3 tbsp tomato purée
- 60 ml oil (i used sunflower)
- 8 sundried tomatoes, chopped
- 1/4 cup of sweetcorn
Preparation
Preheat the oven to 200c and grease a mini muffin tray (I used a silicone one)
In a bowl mix the dry ingredients with a fork to remove any lumps
In a separate bowl mix the wet ingredients (the flax, milk, tomato purée and oil). Add the wet ingredients to the dry and give everything a good mix until fully combined
Fold in the tomatoes and Sweetcorn and ensure evenly distributed
Spoon a tbsp of the mixture into the muffin tray, ensuring not to overfill
Bake for 20 minutes until firm and golden
