Savory Olive and Sun Dried Tomato Muffins

These are the perfect accompaniment to a brunch spread, cup of soup or simple snack on their own. Gluten free and so versatile they are easy to prepare and they bake in only 30 minutes. Packed with savory ingredients they are half corn bread and half muffin but 100% delicious!

Ingredients

3 Tbl Olive Oil

1 medium onion diced

1/2 yellow pepper diced

2 large cloves garlic minced

1/4 cup pitted Kalamata or green olives minced

3 Tbl sun dried tomato minced

1 cup fresh basil leaves minced or 2 tsp dried

1/2 tsp Salt

Don’t be afraid to heap the mixture into the muffin liners!

1/4 tsp pepper

1 1/4 cup water

2 tsp apple cider vinegar

10 oz plain plant milk yogurt (i used almond milk)

1 cup polenta (fine cornmeal)

1 cup chickpea flour

1/2 cup almond meal

1/2 cup gluten free baking flour

1/2 tsp salt

2 tsp baking powder

1 tsp baking soda

In a large mixing bowl whisk polenta, chickpea flour, almond meal and gluten free baking flour with baking powder and 1/2 tsp salt. Set aside while you cook up the veggies.

Preheat the oven to 370 and prepare a muffin tin with parchment muffin liners.

In a medium frying pan heat the olive oil over medium heat and add onion, garlic and pepper and saute for 5 min or until the onion is transluscent. Add the sun dried tomatoes, olives and basil and cook for 2-3 minutes. Add the yogurt, water and vinegar and blend well over low heat. Add baking soda which will make the mixture foam. Stir thoroughly and remove from heat. Add the wet mixture to the dry and fold in until well combined with a spatula.

Scoop the mixture into the muffin liners. Don’t be afraid to overfill them as these muffins don’t rise much they will not spill over during baking. Bake for 30 min or until a toothpick inserted comes out clean. Remove muffins from tin and let them cool completely on a baking rack. You may be tempted to try one while it is hot but they can seem under baked when still hot. Keep in an airtight container or freeze the leftovers!

These muffins are jam packed with yummy veggies and are the perfect combo of corn bread and muffin.