Basil & Sundried Tomato Muffins

INGREDIENTS 1 3/4 cups gluten free flour with xanthan gum 2 tsps baking powder 1/4 tsp baking soda 1/4 tsp salt 2 flax "eggs" {2 tbsp ground flax & 5 tbsp water} 100 ml olive oil 200ml warm water 1 tbsp lemon juice 1/2 cup sundried tomatoes {chopped} 1/2 cup fresh basil leaves {shredded} 1/2 tsp dried chili flakes

Line muffin pan with paper liners {recipe yields 10 to 12 muffins} Preheat oven to 160 degrees Celcius

Make flax "egg" by combining ground flax and water. Mix well and allow to stand for 5 minutes

Sift together flour, baking powder, baking soda and salt

Add olive oil and flax mixture to dry ingredients

Add lemon juice to warm water and stir mixture into batter until completely combined

I find that cutting the basil leaves into ribbons works best for this recipe

Add basil, tomato and chili to batter and mix until completely incorporated

Scoop batter into prepared muffin pan Bake for 20 minutes

Place on wire rack to cool slightly

#stellerfood #vegan #glutenfree #basil #savorymuffins #100daysofveganbaking

Share This Story
twitterpinterestsmsmail
likes
252

  • Qamra

    Looks nice! I have to try :)

  • wida

    @Qamra Thank you plenty xx

  • Jannicke

    Lovely!

  • dibzgreasley

    great photos!

  • stellamina

    @wida love the pictures. where did you get the background from? or what exactly is it? :)

  • wida

    @stellamina Thank you. It's an old metal table. It's stored outside, so the surface keeps changing as it ages :)

  • stellamina

    Thanks for the answer @wida :) That's what i thought. Something one could never recreate. Rely like it :)

  • Samuel2two

    It's a great photo but I'd love the recipe. Would you share it?

get the app