Who says muffins always have to be a sweet treat? Wrong… savoury muffins are also absolutely delicious. These vegan and gluten-free muffins are packed with the delicious flavour from the sundried tomatoes and the walnuts. A super healthy and delicious snack that can be enjoy with the whole family.
Equipment
- Oven
- Mixing bowl
- Wooden spoon
- Muffin tin
Ingredients
- 2 Cups Grated Carrot
- 1 Onion (thinly sliced)
- 2 Cloves Garlic (thinly sliced)
- 2 tbsp Dried Parsley
- Baking Powder
- 10 Sundried Tomatoes (chopped)
- 60ml Olive Oil
Method
- Begin by preheating the oven to 180C degrees.
- Pour the grated carrots, onion, garlic, dried parsley, brown rice flour, baking powder, salt and pepper and stir to combine all of the ingredients together.
- Pour the vegetable stock, sundried tomatoes and olive oil and mix to combine the ingredients together.
- Pour the mixture into a deep greased muffin tin, sprinkle with chopped dates and place in the oven and bake for 25-30 minutes.
- Remove from the oven and allow the muffins to cool completely before removing them from the tin.
- Enjoy whilst warm.
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