Savory Vegan Muffins With Sundried Tomatoes
These easy savory vegan muffins with sundried tomatoes are great for breakfast, lunch, or a healthy snack. Loaded with plenty of vegetable protein these muffins are delicious and filling.
ESTIMATED COST : $7 for 12 muffins or $0.58 a muffin
Equipment
- 12-hole muffin tin - each hole being about ½ cup capacity
Ingredients
Dry
- 140 grams (4.9 ounces) of extra firm tofu frozen, defrosted, and squeezed to remove excess moisture.
- 210 grams (7.4 ounces, 1 ¾ cups) self-rising flour gluten-free or regular
- 1 teaspoon baking powder
- 100 grams (3.5 ounces, 1 cup) rolled oats
- ½ teaspoon salt
- 2 tablespoons chopped chives or spring onions
- 50 grams (1.7 ounces, 6-7) large sundried tomatoes diced
- 35 grams (1.2 ounces, 8) black olives pitted and chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons sesame seeds
- 3 tablespoons pumpkin seeds
- 50 grams (1.7 ounces, ½ cup) dairy-free cheese grated
Wet
- 3 tablespoons flax seed ground
- 375 ml (13.22 ounces, 1.5 cups) soy milk or other nondairy milk unsweetened and at room temperature
- 100 grams (3.52 ounces, ½ cup) of extra virgin olive oil
Toppings
- 12 cherry tomatoes
- 6-8 pitted olives sliced
- 1 tablespoon pumpkin seeds
Instructions
- Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with muffin cases.
- Crumble the firm tofu into tiny pieces into a large mixing bowl with the other dry ingredients, and mix to combine.
- In another bowl (or large jug) combine the wet ingredients and mix well.
- Pour the wet ingredients into the dry ingredients and mix until it just combines. Don't overmix the batter because this will make the muffins tough.
- Divide the mixture evenly between the 12 muffin cases and add the toppings.
- For the topping, slice the cherry tomatoes into half, then place two halves cut side up on top of each muffin, with a few olive slices, and scatter some pumpkin seeds.
- Place the muffins into the oven and bake for 35-45 minutes or until cooked.
- When cooked remove from the oven, and transfer to a cooling rack.
- Serve hot, warm, or at room temperature.
Notes
Muffin liners - use ones that extend up past the muffin holes, this will stop them from spilling over onto the tin.
If you can't get muffin liners, make sure to grease the top of the tin, this will stop the muffins from sticking to the top of the tin.
Don't over-mix the batter - Stop mixing the batter as soon as the dry and wet ingredients have just combined because if you over-mix the batter, the muffins will end up tough.