These muffins are real show stoppers, whether it be served at a party or served as your mid-day snack . They’re easy to make, and even easier to gobble up. I found they were appreciated (understatement) by anyone who has come accros them! I have adjusted this recipe from Melissa, who had adjusted them from the Hummingbird Bakery cookbook . Enjoy!
For 36 teeny tiny muffins:
* 360g flour (wjole wheat or spelt)
* 2½ t baking powder
* 220ml non-dairy milk (just under one cup)
* 2 T soy yogurt
* 1 faux egg (chia, flax or egg replacer)
* 1.5 T oil
* 1.5 T oil
* 1 medium red onion, diced
* 2 slices grilled paprika, cut into small pieces (or ½ a fresh red paprika)
* 100 g sundried tomatoes, cut into small pieces
* 60 g green and/or black olives, halved
* block (190g) Edam soy cheese (available at health food stores) or other flavor, grated
* ½ t salt
* 1 t cayenne
* some leafs fresh basil, cut (or use dried)
* ¾ t garlic powder + ½ t basil + ½ t oregano + ½ t parsley
Preheat oven to 200C (375C). Heat 1.5 T oil in a large skillet and saute onion for about 4 minutes. Add paprika and sundried tomatoes and saute for a few more minutes.
In a large bowl, combine all first ingredients (base) and mix well. Fold in the stuffing and spices and mix again.
In a muffin tray (for mini muffins, mine holds 12 per tray) scoop one heaping tablespoon per muffin onto tray (if you don’t use a nonstick tray you will want to grease the tray with some oil). Bake for ~23 minutes per tray.
These are perfect for any party, but freezing them down turns them into perfect snacks! They contain fiber and minerals from the (whole wheat) flour, veggies and some fat. Tip: the taste gets amplified by spreading some hummus on top!
** I used whole-wheat pastry flour but this is quite hard to come by in Holland. Use a mix of white and whole-wheat to get in fiber and nutrients but keep the muffins soft and smooth enough.
Also: I veganized this recipe, but can easily be made the non-veg way.