Savoury breakfast muffins

Are you more of a savoury or sweet lover? I haven’t made savoury muffins in such a long time because I’ve got the biggest sweet tooth but these did not disappoint and were so easy to make! Great for breakfast or as a healthy snack.

◽️Ingredients (Makes 12 small muffins)

🌱 1 1/2 cups of all purpose flour
🌱2 tsp of baking soda
🌱1 cup of a plant-based milk
🌱A handful of spinach
🌱 35g of sun-dried tomatoes 🍅
🌱35g of olives, pitted and halved🫒
🌱1/2 a block of tofu, crumbled or cut into small chunks
🌱40g or vegan cheese 🧀 (grated)
🌱1 small onion, chopped
🌱1 pepper, chopped
🌱1/3 cup of olive oil
🌱1/2 a cup of sweetcorn
🌱1tsp of oregano 🌿
🌱 Salt (to taste)
🌱1 tsp of nutritional yeast

◽️Method
1. Start by preheating the oven to 180degrees
2. Fry the chopped onion in some olive oil over medium heat for 2 mins. Then, add the tofu and sprinkle some salt and nutritional yeast. Cook for 3 mins.
3. In a bowl, mix the flour and baking soda. Then, add the milk and mix.
4. Add the chopped tomatoes, onion, olives, pepper, tofu, sweetcorn, spinach and grated cheese. Mix well. If the mixture is too dry, add some more milk or some water. Sprinkle some sea salt and oregano according to your taste buds 👅
5. Transfer the mixture into silicone cupcake cases and place in the oven to bake👩‍🍳
6. Cook for 25 mins and set for 10 mins.

Enjoy 💚