Skip to content

Vegan Sundried tomato and Pesto Muffins

Recipe

Soft, light, fluffy and moist – you have to try these Vegan Sundried Tomato and Pesto Muffins.

Serves: 6 people   |   Prep time: 15 minutes   |   Cooking time: 20 minutes

Italian   |   Lunch   |   Dairy Free   |   Vegetarian   |   Vegan

  

Ingredients

  • 55g Sundried tomatoes – drained
  • 25g Cashew nuts
  • 15g Fresh basil
  • 1 Clove garlic
  • 125g Plain flour
  • 40g Red onion
  • 2 x flat tsp Baking powder
  • 70ml Olive oil
  • 15ml Balsamic vinegar
  • 80ml Soya drink
  • 20g Chai seeds
  • 80 ml Water
  • Pinch of salt and some black pepper
  • 1 x 6 hole Muffin tin lined with paper cases

  

Method

  1. Preheat the oven to 200c/400f/gas 6.
  2. Put the chai seeds and the water in a bowl and allow to soak.
  3. Make the pesto- place the cashew nuts, basil, garlic and oil into a food processor and process until smooth.
  4. Put the flour, baking powder, black pepper and salt in a bowl and whisk well.
  5. Dice the red onion and the sundried tomatoes.
  6. Put the onion, tomatoes, balsamic vinegar, chia mix, pesto and soya drink in another bowl and mix well.
  7. Beat this into the flour mix.
  8. Divide this mixture between the muffin cases.
  9. Bake in the oven for 20 mins – till golden brown and risen.
  10. Serve hot or cold.