Savory Olive & Sun-Dried Tomato Muffins
| Prep Time: 15 min | Cook Time: 30 min |
| Servings: 6 | Skill Level: easy |
Satisfyingly savory vegan muffins loaded with Mediterranean flavors that take 45 minutes to make. These muffins will make your kitchen smell like a pizzeria while they bake!
Ingredients
Flax egg:
- 1 tablespoon ground flaxseed
- 2 tablespoons hot water
Dry ingredients:
- 1¼ cups all-purpose flour
- 1 tablespoon sugar
- 1½ teaspoons Italian seasoning, plus more for sprinkling
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
Wet ingredients:
- ¾ cup oat milk
- 2 tablespoons olive oil
- ¾ cup Pearls Castelvetrano Olives or Simply Green Olives, sliced (divided use)
- 1/3 cup oil-packed sun-dried tomatoes, chopped
- ¼ cup fresh basil leaves, chopped
Cooking Instructions
- Position a rack in the center of the oven and preheat to 375ºF. Line six standard-sized muffin tins with paper liners.
- Make the flax egg by stirring together the ground flaxseed and water. Let sit until thick, 10 minutes.
- In a large bowl, whisk together the flour, sugar, Italian seasoning, baking powder, baking soda, and salt.
- In a measuring pitcher, mix together the flax egg, oat milk, and olive oil.
- Make a well in the flour mixture and add all but 2 tablespoons of the olives, and all of the sun-dried tomatoes, basil, and oat milk mixture.
- Stir the batter gently until just combined.
- Divide the batter between the 6 muffin tins; the batter will come to the tops of the papers.
- Decorate with the reserved sliced olives and sprinkle each one with a pinch of Italian seasoning.
- Bake the muffins until the tops are golden and a tester inserted near the middle of a muffin comes out clean or with moist crumbs, 25-30 minutes.
- Remove the muffins to a wire rack and let cool completely. Serve warm or at room temperature. They will keep well for up to 3 days.
