Savoury Pesto Muffins (vegan)
1½ cups plant-based milk
2 cups self-raising flour
3 tsp baking powder
3 flax eggs*
1 tsp salt
1 tbsp Genoese Plant-Based Pesto
2 finely chopped spring onions
1 chopped bunch of chopped silverbeet or spinach
¾ cup of oil
Optional: A good handful of dairy-free fêta or cheese
Preheat oven to 200⁰C. Line one large 12-hole muffin tin.
Combine everything carefully together in a large bowl.
Spoon mixture into muffin tins, bake for 20 mins or until muffins have risen and tops are golden brown. Remove
from oven, leave to stand for 5 minutes. Remove to a wire rack to cool.
*Flax eggs are made by combining ground linseed & water. One flax egg = 1 tbsp ground linseed + 3 tbsp
water (leave to rest for a few minutes to thicken).