Spinach and Tomato Savoury Muffins

To some savoury muffins may seem like sacrilege, but to those with less of a sweet tooth, it’s the perfect on-the-go snack solution, and much less messy than trying to pack carrot sticks and hummus. So I’m on a mission to reinvent the re-popularise the savoury muffin. It deserves much more respect 😉

This is a pretty classic combination that I’ve used in quiche and it just works so well. And, surprise surprise, it works so well in muffins too! Seriously delicious, done in less than an hour, and they last all week! Perfect for work and school/uni lunch boxes.

Makes 12 muffins

Ingredients:

2 tbsp ground flax seeds + 6 tbsps warm water
320g wholemeal self-raising flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp mixed herbs
75g finely chopped onion (about 1 small onion)
3 cloves garlic, minced
50g finely chopped spinach
75g chopped sun dried tomatoes
1/2 cup or 8 scant tbsp coconut oil
3/4 cup water
6 small cherry tomatoes, halved

What to do:

• Preheat the oven to 150°C
• Mix the flaxseed and water, and set aside to thicken up
• Mix together the flour, baking powder, baking soda, salt, and mixed herbs
• Add in the finely chopped onion, garlic, spinach, and sun dried tomatoes, and mix thoroughly
• Slightly melt the coconut oil, then add it to the mixture along with the flax egg and water
• Mix until just combined. Try not to over mix
• Scoop big tablespoons of mixture into each of the 12 muffin cases. Top with half a cherry tomato
• Bake in the oven for 25-30 minutes, then leave to cool for 10 minutes or so before enjoying