Savoury Muffins: Making Quick Olive And Tomato Muffins For A Yummy Brekkie
Image Credit: Savoury Muffins (Photo Credit: Pixabay)

These savoury muffins are the perfect grab and go breakfast for busy households. They also alternate as snacks. Loaded with olives and tomatoes, these are fun to eat and come with an oozing cheesy centre.  Quick, easy and sinfully delightful, these have a garlicky kick and the right amount of tang.


This muffin is easily customizable, so if these aren’t the veggies of your choice you can always swap it out for another. And in thirty minutes you can have the perfect snack/breakfast.


This recipe makes 10 muffins. These muffins store well and can be stored in the fridge for three days and freezer for one month.


You’ll Need:


1 tsp of oil + 1/2 cup of oil


1 onion


3 cloves of garlic


1 tbsp of fresh basil


1 tsp of dried oregano


1 tsp of dried thyme


3/4 cup of sun-dried tomato


2/3 cup of green olives


1 1/2 cup of flour


1 cup of besan


2 tsp of baking powder


1/2 tsp of salt


1 1/2 tsp of vinegar


1/2 cup of cheese



Instructions


  1. Preheat the oven to 200 Degrees Celsius.
  2. Chop finely the onions, garlic, basil sun-dried tomatoes, and olives.
  3. In a pan, add the onions, garlic and oil and cook for a couple of minutes.
  4. Add in the basil, oregano and thyme and continues cooking for a minute.
  5. Follow that by mixing in the sun-dried tomatoes and olives.
  6. In a large bowl, whisk the flour and besan, baking soda and salt.  
  7. Add the cooked mixture to the flour mixture but ensure that it is not hot otherwise the heat will start cooking the flours.
  8. Mix completely.
  9. Grease a muffin tin, pour the batter into the moulds.
  10. Make a well in each muffin and add some grated cheese. Garnish with a piece of basil.
  11. Bake the muffins for 22-25 minutes till a toothpick in the middle comes out clean.
  12. Allow to cool, before enjoying.