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Writer's pictureMarisa's Vegan Recipes

Onion & Sun-Dried Tomato Muffins

As some of you may know, we are in the middle of moving house. We are in our new house, the old one has been cleaned and we have handed in the keys.

This means we just need to get everything unpacked and in the right places and then we can get things back to normal!


It's very strange for me not cooking as much as I usually do! I'm dying to test out the kitchen and see what the new oven can do!


I can't wait to show you all the amazing recipes I have planned! We have some great things coming up and you wont be disappointed! Keep an eye out for those, it's shouldn't be longer than a week before I'm up and running again!


In the mean time, here is a recipe that we've made a couple of times! The last time it was made by Katie for us!


You can't go wrong with these! They make a fantastic breakfast and a super tasty treat if you are looking for a quick snack during the day!


This recipe is a Naomi Smart recipe! If you don't know who she is, you should go check out her recipes! We've got a couple of her's up on the blog!


We made a few changes to the recipe, mostly just using cheaper ingredients. Naomi's ingredients are healthier but if you are on a tight budget some cheaper things can still work!


This recipe makes 9 super tasty muffins!


We hope you like this recipe as much as we do!


Keep an eye out for those great new recipes we have coming soon!


Ingredients


4 Tbsp Coconut Oil - We used Sunflower Oil

2 ½ Flaxseed

½ Onion - Finely Chopped

1 Garlic Clove - Peeled and Crushed

1 ½ Cup Buckwheat Flour - We used Plain Flour

2 tsp Baking Powder

1 tbsp Nutritional Yeast - This is optional - Nutritional yeast is great if you are looking for some extra protein in your diet! I would certainly reccomend you look into it, if you don't know what it is, however it can be a little pricey so if you are looking to make this recipe super cheap, you can leave this ingredient out.

½ Cup Sun-Dried Tomatoes - Finely Chopped

¼ Cup Black Olives - Pitted and Finely Chopped

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 tsp Dried Oregano

½ Cup Almond Milk - We use Oat Milk. This is a preference, any plant based milks will work.

150g Applesauce

2 tsp Apple Cider Vinegar

1 tsp Bicarbonate of Soda

Sea salt & Black Pepper - To taste


Method


* Preheat the over 180C


* Lightly grease 9 holes of a muffin tray, with oil, and line with muffin cases


* Mix the flaxseed with 4 tbsp of water. Set aside. This makes a flaxegg, which is what you replace your egg with in this recipe. You can also use chia seeds.


* Heat a small amount of oil in a frying pan, add the onion and fry for 5-7 minutes. Over a medium heat.


* Add the garlic and fry for a further 2 minutes. Remove from heat.


* In a large bowl, sift the flour and baking powder.


* Mix in the yeast, sun-dried tomatoes, olives and herbs. Add salt and pepper if using.


* Pour the milk, oil and apple sauce into a saucepan. Heat gently over a medium heat.


* In a small bowl, mix the vinegar with bicarbonate of soda and stir until it foams.


* Add the milk mix to the dry ingredients, along with the vinegar mix, the flaxseed egg and the onions & garlic.


* Gently fold to combine.


* Divide the mixture between the muffin cases and bake for 25-30 minutes, or until a toothpick can come out clean.


Serve


Enjoy!




Check out some of my other recipes;




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Email; 

marisasveganrecipes@hotmail.com

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