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Savoury Pesto Muffins

Savoury Pesto Muffins

These gluten-free and vegan savoury muffins are packed with flavour and the texture is great, you’d never know they gluten, egg and dairy-free! Serve with salad for a light lunch or they make for a tasty on-the-go breakfast or snack.

      1. Preheat oven to 190C and grease a non-stick 8-cup muffin tray.
      2. Add the gluten-free flour, polenta, chickpea flour, baking powder, salt and pepper to a large mixing bowl and stir together.
      3. Lightly fry the onion and garlic for 5 minutes. Stir in the pesto, cream cheese water and vinegar. Mix in the sundried tomatoes.
      4. Add the wet mixture to the bowl of dry ingredients and mix well.
      5. Fill each muffin tin about three-quarters of the way to the top and then stir in a little extra pesto on the top of each.
      6. Bake for 20-25 minutes until golden brown. Leave to cool before serving.