CREAMY PESTO MUFFINS (VEGAN & GF)
A new door has been opened… I bought a muffin tin! Yes, things have changed.. I mean, I don’t even bake and still, I’m loving this new muffin tin and all the recipes that I’m discovering using it like this one for creamy pesto muffins.
I’ve learned that making muffins is actually really easy (who knew!!). You just need dry ingredients mixed with some wet ingredients and the combinations that you can come up with are endless. I’m more into savoury food in general so that’s what I’ve started with.
My first creation which ready to be share are these are Italian flavoured savoury muffins. More precisely, they are creamy pesto muffins made using polenta for a smooth texture and taste. Yum!
The only thing I find a little challenging with muffins is to know how long to bake them for. But you can just use that old toothpick method to see when they are ready (and if you don’t know what I’m talking about then just google it J ).
Ah, there will be more muffin recipes coming for sure! Just do yourself a favour and get a muffin tin J Just one of those simple things to make life a little bit more delicious (that’s the muffins, not the tin). If it worked for me, I’m sure it can work for others too.
Happy Sunday xx
CREAMY PESTO MUFFINS (VEGAN & GF)
Prep time
Cook time
Total time
Author: Antidote Kitchen
Serves: ca 15 muffins
Ingredients
- 3tbsp olive oil
- 1 red onion
- 3 garlic cloves
- A big bunch of fresh basil
- 2 handfuls pine nuts
- 75g gluten free flour
- 75g polenta
- 2 tsp baking powder
- Salt and black pepper
- 150g cream cheese (I made mine with a dairy-free version)
- 100g Sun dried tomatoes
- 200ml water
Instructions
- Preheat oven to 180C and grease a non-stick muffin tin with oil
- Make a pesto by blending 2 garlic cloves, a big bunch of fresh basil, pine nuts, 2 tbsp olive oil, salt and a couple of table spoons water in a food processor. Taste to adjust saltiness if needed.
- Mix the dry ingredients in a large bowl by stirring together the gluten-free flour, polenta, baking powder and some salt and black pepper.
- Chop the red onion, 1 remaining garlic clove and sundried tomatoes
- Heat a tbsp. olive oil in a frying pan and sauté the red onion and garlic
- Stir in the cream cheese, pesto, water and sundried tomatoes
- Add the wet mixture to the bowl of dry ingredients and mix until well combined. You want the batter to be thick but pourable. If the batter becomes too thick then add some more water in it
- Transfer the mixture to the miffing tins, filling each hole about three-quarters of the way up
- Stir in a little extra pesto and a piece of sun dried tomato on top
- Bake for 25-30 minutes until golden brown. Leave to cool before serving