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A bowl of golden savoury vegan muffins made with gram and plain flour, filled with sun-dried tomatoes, red peppers, garlic, and herbs, resting on a white linen cloth.

Savoury Vegan Muffins with Sun-Dried Tomatoes

Prep: 20 mins | Cook: 25 mins | Total: 45 mins | Quantity: 12 muffins

Ingredients

  • drizzle of oil
  • 1 red onion – peeled and diced
  • 1 bell pepper – diced (seeds and core discarded)
  • 4 cloves garlic – peeled and crushed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried sage
  • 25g (1/4 cup) sun dried tomatoes – diced
  • 160g (1 + 1/3 cup) gram/chickpea flour
  • 200g (1 + 1/3 cup) plain (all-purpose) flour
  • 1 teaspoon vegetable bouillon
  • 2 teaspoons baking powder
  • good pinch each of salt and pepper
  • 290ml (1 + 1/4 cup) cold water
  • 50ml (1/4 cup) light vegetable oil
  • 2 teaspoons apple cider vinegar

Instructions

  1. Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5 and grease and flour a 12 hole muffin tin or line with muffin cases
  2. Heat a drizzle of oil in a saute pan the fry the onion and peppers for a few minutes until just starting to soften
  3. Add the garlic, oregano, basil and sun dried tomatoes and cook for a further minute. Set aside to cool while you make the batter
  4. In a large bowl put both the flours, bouillon, baking powder and salt and pepper. Mix together
  5. In a separate bowl or jug whisk together the water, oil and vinegar then add that to the bowl of dry, mixing until well combined.
  6. Stir in the cooked vegetables and mix well
  7. Scoop the mixture into your muffin tin, filling each one roughly 2/3 full. Bake for 25 minutes until golden and springy
  8. Allow to cool for a few minutes in the tin before transferring to a wire rack to cool completely

Notes

  • Store in the fridge for up to a week or freeze once completely cold

Recipe by The Cook & Him at https://thecookandhim.com/recipes/savoury-vegan-muffins-with-sun-dried-tomatoes/