Pesto & Sun-Dried Tomato Muffins - Recipe


100g Cooks&Co Sun-Dried Tomatoes

3 Tbsp Cooks&Co Green Pesto

120g Cream Cheese

180ml Water

1 Tsp Apple Cider Vinegar

Salt & Pepper to season

2 Tsp Baking Powder

45g Chickpea Flour

80g Polenta

65g Plain Flour

3 Onion Cloves, Crushed

1 Onion, Diced

1 Tbsp Olive Oil


Preparation Time: 15 mins
Cooking Time:25 mintues
Serves: 8


Preparation Method

1. Pre-heat the oven to 190c and grease a non-stick muffin tin with oil.

2. Heat the oil in a frying pan and fry the onions on a medium heat until soft. Add the garlic and fry for a further minute.

3. Meanwhile, in a large bowl, mix together the flours, polenta, baking powder, salt and pepper.

4. Once the onions are soft, add in the pesto, cream cheese, water, vinegar and sun-dried tomatoes.

5. Add the wet mixture to the dry ingredients and mix until well combined.

6. Fill the muffin tin with mixture about 3/4 full.

7. Stir in a little extra pesto on top of each muffin.

8. Bake for 25 minutes until golden brown.

9. Leave to cool on a wire rack before serving




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