Sun-dried tomatoes & carrot muffins
If there’s something I’ve really missed since the start of the pandemic, one is travelling, the other is having friends around for weekend aperitivo and lunch.
Whilst we must keep gatherings to a limited number, I keep cooking and testing new recipes, with the hope to share them with more and more friends once all of this is over.
So here’s for you something I made recently: carrot and sundried tomato muffins, the perfect finger food for a homemade aperitivo!
2 tbsp flaxseed
120g wholemeal flour
240g plain flour
2 ½ tsp baking powder
1 tsp salt
1 tsp dried thyme
1 tsp sweet paprika
3 tbsp olive oil
250ml unsweetened plant-based milk + more if needed
5 sundried tomatoes (rehydrated)
Black pepper & garlic powder to taste
Mix 2 tbsp of flaxseed with 6 tbsp of hot boiling water. Stir well and leave it to thicken for about 10 minutes. In a bowl, mix all the dry ingredients and on a chopping board grate the carrots.
In a bowl or jar, combine the wet ingredients: the milk, the oil and the flaxseed gelatine then pour it into your dry ingredients. Stir gently and if the mixture is too dry add more milk; add the carrots and the chopped sundried tomatoes to finish.
Pour the mixture into an oiled muffin tray, sprinkle with pumpkin seeds and bake at 180°C for 30 to 35 minutes…
Muffins are served, enjoy! 🥕